Chicken Tortilla Soup Recipe

Prep ingredients: dice the onion (about 1 cup), carrots (1 cup), and celery (1/2 cup). Mince garlic and jalapeño if using. Shred cooked chicken and have beans and corn rinsed and ready.

Sauté aromatics

Heat 2 tbs olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots and celery. Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add garlic and spices

Add the minced garlic and jalapeño; cook 30–60 seconds until fragrant. Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 1 tbs minced chipotle in adobo. Cook 1 minute to bloom the spices.

Tomatoes & paste

Add 2 tbs tomato paste and stir into the vegetables; cook 1–2 minutes until the paste darkens slightly. Pour in the canned diced tomatoes (including juices) and scrape up any browned bits from the pot bottom.

Simmer soup

Add 6 cups low-sodium chicken broth and 1 bay leaf. Bring to a gentle boil, then reduce heat to maintain a simmer. Simmer uncovered for 12–15 minutes to let flavors meld and vegetables soften further.

Add chicken, beans & corn

Stir in 3 cups shredded cooked chicken, 1 cup drained black beans, and 1 cup corn. Simmer another 5–7 minutes until heated through. Taste and adjust seasoning with 1.5 tsp salt and 1/2 tsp black pepper.

Finish

Remove and discard the bay leaf. Stir in 2 tbs fresh lime juice. If you prefer a thicker soup, remove 1–2 cups of broth, blend until smooth, then return; otherwise leave chunky.

Cut tortillas

Stack the 6 corn tortillas and cut into 1/2-inch strips with a sharp knife or pizza cutter.

Fry or bake strips

Option A (fried): In a 10–12-inch skillet, heat 1/2 cup vegetable oil over medium-high until shimmering (about 350°F if using a thermometer). Fry tortilla strips in batches 1–2 minutes, stirring, until crisp and golden; drain on paper towels and salt lightly. Option B (baked): Toss strips with 2 tbs oil, spread on a baking sheet, bake at 400°F (200°C) for 8–12 minutes, turning once, until crisp.

Prepare garnishes

Dice 1 avocado, thinly slice 3 radishes, chop 1/2 cup cilantro, and portion 1 cup shredded cheese and 1/2 cup sour cream/crema. Cut 4 lime wedges.

Serve

Ladle soup into bowls. Top each bowl with a handful of tortilla strips, diced avocado, a sprinkle of shredded cheese, sliced radishes, a spoonful of sour cream, and chopped cilantro. Serve with lime wedges to squeeze over before eating.