Spicy Tortilla Soup Recipe

Heat vegetable oil in a heavy skillet or deep pot to 350°F (175°C). While oil heats, stack corn tortillas and slice into 1/2" strips. Fry strips in batches until crisp and lightly golden, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately sprinkle with 1 tsp kosher salt. Set aside.

In a large soup pot, warm 2 tbsp olive oil over medium heat. Add diced onion and sauté until translucent, about 5–6 minutes.

Add minced garlic and chopped jalapeño and cook, stirring, for 30–45 seconds until fragrant.

Stir in ancho chile powder, smoked paprika, ground cumin and dried oregano; cook 30 seconds to bloom the spices.

Add tomato paste and cook, stirring, 1 minute to caramelize slightly. Pour in the fire-roasted diced tomatoes (with juices) and 8 cups chicken broth; stir to combine.

Bring soup to a gentle simmer, then reduce heat to medium-low. Add 1 tsp concentrated chicken bouillon (if using), kosher salt (1.5 tsp) and fresh ground black pepper. Simmer uncovered for 15 minutes to meld flavors.

Add shredded cooked chicken and rinsed black beans to the simmering broth. Stir to combine and simmer 5–7 minutes until chicken is heated through and beans are warmed.

Stir in fresh lime juice (2 tbsp). Taste and adjust seasoning with additional salt or lime if needed.

Ladle soup into cups or bowls. Top each serving with a generous handful of crispy tortilla strips.

Garnish with diced avocado, a sprinkle of crumbled cotija or queso fresco, a spoonful of sour cream or crema, chopped cilantro, and pickled jalapeños if desired. Serve with lime wedges on the side for extra acidity.

Leftovers: Cool completely, refrigerate in an airtight container up to 3 days. Reheat gently on the stove; add extra broth or water if too thick and re-crisp fresh tortilla strips before serving.