Chicken Tortilla Soup Recipe

Poach the chicken

In a large stockpot over medium-high heat, add the chicken breasts (or thighs) and pour in the chicken broth. Add the bay leaf. If the chicken is not fully submerged, add up to 1/2 cup water. Bring to a gentle simmer, reduce heat to medium-low, and simmer until chicken is just cooked through, about 12–15 minutes (thinner breasts will take less time).

Remove the chicken to a cutting board and let rest 5 minutes, then shred or dice into bite-sized pieces. Keep the broth in the pot for the soup base and discard the bay leaf.

In a large skillet or in the same pot after removing chicken, heat 2 tablespoons olive oil over medium heat. Add diced onion, carrots and celery and cook until softened, 6–8 minutes, stirring occasionally.

Add minced garlic and minced jalapeño and cook 30–45 seconds until fragrant.

Stir in the fire-roasted diced tomatoes (with juices), corn kernels, and black beans (if using). Cook 2–3 minutes to warm through and combine flavors.

Transfer the vegetable mixture into the pot with the reserved broth (if you cooked vegetables separately).

Stir the cumin, chili powder, dried oregano, salt and black pepper into the pot. Mix well, bring soup up to a gentle simmer, and cook uncovered 10–12 minutes to meld flavors.

Add the shredded chicken back into the pot and simmer 2–3 minutes to heat through. Taste and adjust seasoning—add more salt, pepper, or lime juice as desired. Stir in the fresh lime juice.

Prepare tortilla strips: Stack tortillas and cut into 1/4-inch strips. For frying: heat 1/2 cup vegetable oil in a 10-inch skillet over medium-high heat until shimmering. Fry tortilla strips in batches, stirring, until crisp and golden brown, about 1–2 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined plate and sprinkle lightly with salt. For a baked alternative: toss strips with 1 tablespoon oil, spread on a baking sheet, and bake at 400°F (200°C) for 8–10 minutes until crisp, flipping once.

Prepare toppings: dice the avocado, slice green onions, and grate the cheese. Chop cilantro and cut lime into wedges.

Ladle soup into bowls. Top each bowl with a handful of crispy tortilla strips, diced avocado, grated cheese, chopped cilantro, and sliced green onions. Serve with lime wedges to squeeze over each serving.