Chicken Tortilla Soup Recipe

Prep chicken

Place the chicken breasts in a medium saucepan and cover with 4 cups of the chicken broth. Bring to a simmer over medium heat, reduce heat to low, cover, and poach gently until internal temperature reaches 165°F (about 12–15 minutes depending on thickness). Remove chicken to a plate and let rest until cool enough to shred. Reserve the poaching liquid.

Start the soup

In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Build flavors

Stir in cumin, chili powder, smoked paprika and oregano; cook 30–45 seconds to bloom the spices. Add the diced tomatoes with chiles, tomato sauce, frozen corn, and black beans. Pour in the reserved poaching liquid and the remaining 2 cups of chicken broth (to total 6 cups). Stir to combine and bring to a low simmer.

Simmer

Simmer the soup gently for 12–15 minutes to let flavors meld. While the soup simmers, shred the poached chicken using two forks or chop into bite-sized pieces and set aside.

Finish soup

Return shredded chicken to the pot, add salt and pepper, and simmer another 5 minutes to heat through. Taste and adjust seasoning with additional salt, pepper, or a pinch more chili powder if desired.

Remove the soup from heat and stir in fresh lime juice and half of the chopped cilantro. Reserve the remaining cilantro for garnish. Keep soup covered until serving.

Make tortilla strips (pan-fry)

Heat 2 tablespoons vegetable oil in a nonstick skillet over medium-high heat. Add tortilla strips in a single layer (work in batches if needed) and fry, shaking pan occasionally, until crisp and golden, about 2–3 minutes. Transfer to a paper-towel-lined plate and lightly salt while hot.

Alternative baked tortilla strips

If you prefer baked strips: toss cut tortilla strips with 1 tablespoon oil and a pinch of salt, spread on a baking sheet in a single layer, and bake at 400°F (200°C) for 8–10 minutes, turning once, until crisp.

Serve

Ladle soup into bowls. Top each bowl with a handful of crispy tortilla strips, a sprinkle of shredded cheese, diced avocado, a dollop of sour cream or crema, extra cilantro, and a lime wedge for squeezing. Serve hot.