Chicken Tortilla Soup Recipe

Prepare tortillas

Stack tortillas and cut into 1/2-inch wide strips (or triangle strips). Pat dry with paper towel to remove surface moisture.

Heat 1 cup vegetable oil in a medium skillet or deep pan over medium-high heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of tortilla sizzles immediately and browns in about 20–30 seconds.

Working in batches so you don't overcrowd the pan, fry tortilla strips until golden and crisp, about 1–2 minutes per batch, stirring so they brown evenly.

Using a slotted spoon, transfer fried strips to a paper towel–lined plate and immediately season with 1/2 tsp fine salt. Set aside to cool and crisp further.

In a small bowl combine diced tomatoes, red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/2 tsp kosher salt. Taste and adjust seasoning. Let rest at room temperature for at least 10 minutes for flavors to meld.

Dice avocado and toss gently with a tiny pinch of salt and a squeeze of lime to prevent browning until ready to serve.

Shred cheese, set aside. Reserve extra cilantro leaves and lime wedges for garnish.

In a large Dutch oven or heavy pot, heat 2 tbsp vegetable oil over medium heat until shimmering.

Add the diced onion and cook, stirring occasionally, until translucent and softened, about 6–8 minutes.

Add minced garlic and minced jalapeño and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in 1 tsp ground cumin, 1 tsp dried oregano and 1 tsp smoked paprika; cook for 30 seconds to bloom the spices.

Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes until it darkens slightly and loses raw flavor.

Pour in the 14 oz can fire-roasted diced tomatoes (with their juices) and scrape up any browned bits from the bottom of the pot.

Add 6 cups chicken stock and bring the mixture to a gentle simmer.

Stir in 3 cups shredded cooked chicken. Simmer gently for 10–12 minutes to allow flavors to marry and the chicken to heat through.

Season with 1.5 tsp salt and 1/2 tsp black pepper. Taste and adjust salt, pepper or a squeeze more lime juice as needed.

Turn off heat and stir in 2 tbsp fresh lime juice to brighten the soup.

Ladle hot soup into individual bowls.

Top each bowl with a generous spoonful of pico de gallo, a handful of crispy tortilla strips, diced avocado, and a sprinkle of shredded cheese.

Garnish with additional cilantro leaves, a dollop of sour cream or crema if using, and a lime wedge on the side. Add hot sauce to taste.

Serve immediately so tortilla strips stay crisp; if desired, pass extra strips and pico at the table for guests to add more.