Spicy Chicken Tortilla Soup Recipe

Prep

If using raw chicken, poach two boneless skinless chicken breasts in simmering water or broth for 15–20 minutes until cooked through; cool and shred. Measure and have all ingredients ready: chop onion, mince garlic, dice pueblo chiles and jalapeño (remove seeds for less heat).

Heat 2 tablespoons oil in a large Dutch oven or heavy pot over medium heat until shimmering.

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

Add the minced garlic, diced pueblo green chiles and chopped jalapeño to the pot. Cook 2–3 minutes until fragrant, stirring so garlic doesn't burn.

Stir in ground cumin, smoked paprika and dried oregano; cook 30–45 seconds to bloom the spices.

Add the shredded chicken, fire-roasted diced tomatoes (if using) and 6 cups chicken broth. Increase heat to bring the mixture to a gentle simmer.

Lower heat and simmer uncovered 12–15 minutes to let flavors meld and slightly reduce. Taste and adjust seasoning with salt and black pepper.

Stir in fresh lime juice at the end of simmering. Keep soup warm on low while you make the tortillas and prepare garnishes.

Pour 1 cup vegetable oil into a medium heavy skillet to a depth of about 1/4–1/2 inch, or heat oil in a deep fryer to 350°F (175°C).

Pat the tortilla strips dry with a towel to remove excess moisture (this prevents splatter).

Once oil is hot (test with a single strip — it should sizzle immediately), carefully add tortilla strips in a single layer (work in batches to avoid overcrowding). Fry 1–2 minutes, stirring gently, until golden and crisp.

Use a slotted spoon to transfer crisp strips to a paper towel–lined tray. Immediately sprinkle with 1/2 teaspoon fine salt while still hot. Repeat with remaining strips.

For a baked alternative: toss tortilla strips with 2 tablespoons oil and a pinch of salt, spread on a baking sheet and bake at 400°F (200°C) for 8–12 minutes, turning once, until crisp and golden.

Ladle the hot soup into bowls (about 1 to 1 1/2 cups soup per serving).

Top each bowl with a generous handful of crispy tortilla strips so they remain crunchy for a few minutes in the soup.

Add diced avocado, a sprinkle of diced white onion, chopped cilantro and crumbled queso fresco or shredded Monterey Jack as desired.

Serve with a lime wedge and a dollop of sour cream or crema on the side. Encourage diners to squeeze additional lime over their bowl to brighten flavors.

Leftovers: keep tortilla strips separate and refrigerate soup in an airtight container for up to 3 days. Reheat gently on the stove and add fresh garnishes when serving.