Chicken Tortilla Soup Recipe

Prep vegetables and aromatics

Dice the onion and carrot; mince the garlic. Pat chicken breasts dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Sear chicken

In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat. When shimmering, add the chicken breasts and sear 2 minutes per side until lightly golden (they will finish cooking in the broth). Remove chicken to a plate and set aside.

Sweat vegetables and spices

Reduce heat to medium. Add diced onion and carrot to the same pot; cook 5–6 minutes until softened, stirring occasionally. Add minced garlic and cook 30 seconds until fragrant. Stir in ground cumin, chili powder, smoked paprika and dried oregano; cook 30–45 seconds to bloom the spices.

Add liquids and simmer

Stir in tomato paste and cook 1 minute. Add fire-roasted diced tomatoes (with juices), chicken broth, bay leaf, black beans and corn. Return the seared chicken breasts to the pot. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover and simmer 18–22 minutes, until chicken is cooked through (internal temp 165°F / 74°C) and vegetables are tender.

Shred chicken and finish

Remove chicken to a cutting board. Use two forks to shred into bite-sized pieces. Discard the bay leaf. Return shredded chicken to the pot. Stir in fresh lime juice and remaining 1 teaspoon salt and 1/4 teaspoon black pepper (adjust to taste). Keep soup at a gentle simmer for 2–3 minutes to meld flavors.

Prepare and crisp tortillas

Stack 3 tortillas and cut into 1/2-inch strips (repeat with remaining tortillas). In a medium nonstick skillet, heat 2 tablespoons vegetable oil over medium-high heat. Fry tortilla strips in batches, stirring, until crisp and golden, about 2–3 minutes per batch. Transfer to a paper-towel-lined plate and season lightly with salt. Alternatively, brush strips with oil and bake in a single layer at 400°F (200°C) for 8–10 minutes, turning once, until crisp.

Ladle soup into bowls. Top each bowl with a handful of warm tortilla strips, shredded cheese, diced avocado, a spoonful of sour cream or crema, sliced green onions, chopped cilantro and pickled or fresh jalapeño to taste. Offer lime wedges and hot sauce at the table.

Storage: Refrigerate leftovers in an airtight container up to 3–4 days. Reheat gently on the stove; add a splash of water or broth if needed. Tortilla strips are best stored separately and added just before serving to keep them crisp.