Chicken Tortilla Soup Recipe
Make Chicken Tortilla Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Chicken
Tortilla Strips & Garnishes
Method
Chicken
- 1
Poach the chicken
Place chicken breasts or thighs in a medium saucepan and add 4 cups water, 1 bay leaf and 1/2 tsp salt. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer gently for 12-15 minutes (until internal temperature reaches 165°F / 74°C). Remove chicken and transfer to a cutting board. Reserve 1 cup of the poaching liquid and discard bay leaf. When cool enough to handle, shred chicken into bite-size pieces with two forks.
Soup Base
- 2
- 3
Toast spices
Stir in 2 tsp ground cumin, 1 tsp chili powder, 1 tsp dried oregano and 1 tsp smoked paprika. Cook 30-45 seconds to bloom the spices, stirring constantly so they don't burn.
- 4
Build the soup
Add 14.5 oz fire-roasted diced tomatoes (with juices) and 2 tbs tomato paste; stir to combine. Pour in 6 cups low-sodium chicken broth and the reserved 1 cup poaching liquid from the chicken. Increase heat to bring the mixture to a gentle simmer.
- 5
Add vegetables and beans
Stir in 1 cup corn kernels and 1 cup drained/rinsed black beans. Simmer uncovered for 10-12 minutes to meld flavors and allow the corn to cook through (if frozen) and the soup to reduce slightly.
- 6
Finish soup
Add the shredded chicken to the pot and simmer 2-3 minutes to warm through. Stir in 1 cup chopped cilantro, 2 tbs fresh lime juice, 1.5 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning with more salt or lime juice as needed.
Tortilla Strips & Garnishes
- 7
Prepare tortillas
Stack the corn tortillas and cut into 1/2-inch strips. Pat dry with a paper towel to remove excess moisture.
- 8
Fry or bake tortilla strips
To fry: Pour 1/2 cup vegetable oil into a large skillet and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry tortilla strips in batches, stirring occasionally, until crisp and golden, about 1-2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate and season lightly with salt. To bake: Toss strips with 2 tbs oil, spread on a rimmed baking sheet, and bake at 400°F (200°C) for 8-12 minutes, turning once, until crisp.
- 9
Assemble and garnish
Ladle soup into bowls. Top each bowl with a handful of crispy tortilla strips, diced avocado, a sprinkle of shredded cheese, a dollop of sour cream or crema, extra cilantro leaves and optional pickled jalapeños. Serve with lime wedges on the side for additional brightness.