Chicken Tortilla Soup Recipe

Heat broth

In a large pot or Dutch oven, combine the chicken broth and water. Bring to a gentle simmer over medium heat.

Add the cooked shredded chicken to the simmering broth to warm through while you prepare the base (about 5 minutes). Keep the pot at a low simmer.

Sauté aromatics

While the broth heats, heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the diced onion and cook until translucent, about 5–7 minutes. Add the minced garlic and diced jalapeño and cook 1 minute more, stirring so the garlic doesn't brown.

Spice the base

Stir in the ground cumin, chili powder, and smoked paprika and cook for 30 seconds to bloom the spices. Transfer this aromatic mixture into the simmering broth and stir to combine.

Add the two cans of tomatoes (diced with chiles and fire-roasted) to the pot, including their juices. Bring to a simmer.

Stir in the frozen corn and rinsed black beans. Simmer the soup uncovered for 12–15 minutes so flavors meld and corn cooks through. Taste and adjust seasoning.

Prepare tortilla strips

While the soup simmers, heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add the cut tortilla strips in batches and fry, stirring, until crisp and golden, about 2–3 minutes per batch. Transfer to a paper-towel-lined plate and season lightly with a pinch of salt. (Alternative: bake strips at 400°F / 200°C for 8–12 minutes, turning once.)

Once the soup has simmered and flavors are combined, stir in the warmed shredded chicken (if removed earlier), lime juice, chopped cilantro, salt, and black pepper. Simmer 2 more minutes and taste to adjust lime or salt.

If you prefer a slightly thicker soup, ladle 1–2 cups of hot soup into a blender and pulse 2–3 times (or use an immersion blender) to reach desired body, then return to pot and stir.

Ladle soup into cups (about 1.5 cups) or bowls (about 3 cups). Top each serving with a handful of crisp tortilla strips.

Offer optional garnishes: diced avocado, shredded cheese, a dollop of sour cream or crema, extra chopped cilantro, and lime wedges. Serve immediately.