Chicken Tortilla Soup Recipe

Prep

Stack corn tortillas and cut each into 6–8 thin strips (first cut in half, then into 3–4 strips). Pat strips dry with paper towel.

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat to about 350°F (if you don't have a thermometer, oil should shimmer but not smoke). Work in batches so strips don't clump.

Fry tortilla strips, stirring gently, until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined plate and immediately season with 1 tsp kosher salt. Reserve on a rack to stay crisp.

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

Add diced onion and cook, stirring, until translucent and beginning to brown at edges, about 6–8 minutes.

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

Stir in ground cumin, chili powder, and smoked paprika; cook 30 seconds to bloom the spices.

Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes to deepen flavor.

Add the canned diced tomatoes (with juices) and the optional fire-roasted tomatoes. Bring to a simmer and use a spoon to scrape any browned bits from the bottom of the pot.

Pour in 6 cups chicken broth, add bay leaf, and bring to a gentle simmer.

Add the raw chicken breasts to the simmering broth. Partially cover and simmer until chicken is cooked through (internal temp 165°F), about 12–18 minutes depending on thickness.

Remove chicken to a cutting board and shred with two forks. Discard bay leaf.

Return shredded chicken to the pot along with 1 cup rinsed beans. Stir and simmer 5 minutes to heat through and let flavors combine.

Season soup with 1.5 tsp salt, 1 tsp black pepper and 2 tbsp fresh lime juice. Taste and adjust seasoning (add more salt or lime if desired). Keep hot over low heat while preparing bowls.

Ladle the hot soup into individual bowls.

Top each bowl with a generous handful of crispy tortilla strips so they sit on top (some can be added inside the bowl to soften slightly).

Add diced avocado, diced tomatoes, a sprinkle of shredded Chihuahua cheese and crumbled cotija to each bowl.

Garnish with chopped cilantro, sliced green onions and a lime wedge on the side. Serve immediately so tortilla strips remain crisp.

Optional: For melty cheese, return bowls briefly to a broiler-safe dish and broil 1–2 minutes to melt Chihuahua before adding cotija and fresh toppings, or sprinkle cheese into hot soup so it melts.