Chicken Tortilla Soup Recipe

Pat the chicken breasts dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

In a large Dutch oven or heavy pot, heat 2 tbsp vegetable oil over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and sauté 30–45 seconds until fragrant.

Add the tomatoes (chopped fresh or canned crushed) to the pot and cook 3–4 minutes to break them down.

Push vegetables to the side, add the seasoned chicken breasts to the pot and pour in 6 cups chicken broth. Add 1 tsp dried oregano, 1 tsp ground cumin, 1 bay leaf, remaining salt (1 tsp) and pepper (1/2 tsp). Bring to a gentle boil, then reduce heat to a simmer. Cover and simmer 15–18 minutes until the chicken is cooked through (internal temp 165°F / 74°C).

Remove the chicken to a cutting board. Shred with two forks or chop into bite-size pieces. Return shredded chicken to the pot.

While the chicken simmers, peel and dice potatoes into 1/2-inch cubes and dice the squash. Add potatoes to the simmering broth and cook 8–10 minutes until nearly tender.

Add the diced squash and simmer another 4–5 minutes until squash is tender but not mushy.

Stir in chopped fresh epazote (or cilantro) and simmer 1 minute to wilt and infuse flavor. Taste and adjust seasoning — add up to an additional 1/4–1/2 tsp salt if needed.

Make crispy tortilla strips

While soup finishes, stack corn tortillas and cut into 1/4–1/2-inch strips. Heat about 1/2 to 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry tortilla strips in batches, 1–2 minutes, stirring, until crisp and lightly golden. Use a slotted spoon to transfer to a paper-towel-lined tray and season with 1/2 tsp salt. Drain excess oil.

Alternative oven method

If you prefer baked strips: toss tortilla strips with 1 tbsp oil and a pinch of salt, spread on a baking sheet, and bake at 400°F (200°C) for 8–12 minutes, flipping once, until crisp.

Ladle the hot soup into bowls. Top each serving with a generous handful (about 1/4 cup) of shredded Oaxaca cheese so it melts slightly into the soup.

Add a handful of crispy tortilla strips to each bowl. Garnish with diced avocado, thinly sliced radish, and fresh cilantro if using. Serve with lime wedges on the side for squeezing.