Chicken Tortilla Soup Recipe

Prepare and Fry

Stack tortillas and cut into thin strips (about 1/4-inch). Heat oil in a heavy skillet over medium-high until shimmering (about 350°F if using a thermometer). Fry strips in batches, 1–2 minutes, turning so they crisp evenly and become golden. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately sprinkle with 1/2 tsp salt. Let cool — they will crisp further.

Heat 2 tbs olive oil in a large heavy pot over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

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

Stir in ground cumin, chili powder, smoked paprika, and dried oregano; toast spices for 30 seconds to bloom their flavor.

Add the chicken breasts or thighs to the pot and pour in the chicken broth, diced tomatoes with their juices, and tomato sauce. Increase heat to bring to a gentle simmer.

Reduce heat to low, cover partially, and simmer until the chicken is cooked through and tender, about 18–22 minutes (internal temperature 165°F for breasts). If using thighs, simmer until easily shreddable, about 20–25 minutes.

Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.

Add drained and rinsed black beans and corn to the pot. Stir to combine and simmer 5 additional minutes to heat through and let flavors meld.

Taste and adjust seasoning with remaining salt and black pepper as needed.

Stir in fresh lime juice and chopped cilantro. Simmer 1–2 minutes to combine flavors. If you prefer a slightly thicker soup, remove 1 cup of the soup (liquid and solids), puree it in a blender until smooth, then stir it back into the pot.

Ladle soup into bowls. Top each bowl with diced avocado, a handful of crispy tortilla strips, a sprinkle of shredded cheese, a dollop of sour cream or crema if using, and extra cilantro leaves. Serve with lime wedges on the side for squeezing over.