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Easy Chicken Tortilla Soup with Crispy Tortilla Strips

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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • Creates a flavorful base for sautéing.
  • 1 medium onion diced
  • Adds natural sweetness and depth.
  • 3 cloves garlic minced
  • Essential for warmth and aroma.
  • 1 teaspoon ground cumin
  • Gives that earthy signature flavor.
  • 1 teaspoon smoked paprika
  • Adds subtle smokiness. Regular paprika works too.
  • ½ teaspoon chili powder
  • Brings gentle heat. Add more if you like it spicy.
  • 1 can 400g / 14 oz diced tomatoes
  • Creates a rich tomato-based broth.
  • 4 cups chicken broth
  • Forms the base of the soup. Use low-sodium if preferred.
  • 2 cups cooked shredded chicken
  • Rotisserie chicken works beautifully FYI, it saves time.
  • 1 cup corn fresh or frozen
  • Adds sweetness and texture.
  • 1 can 400g / 14 oz black beans, drained and rinsed
  • Boosts protein and heartiness.
  • Juice of 1 lime
  • Brightens the entire soup.
  • Salt and black pepper to taste
  • Always adjust at the end.
  • For the Crispy Tortilla Strips:
  • 4 small corn tortillas sliced into thin strips
  • Provide crunch and authenticity.
  • 1 –2 tablespoons olive oil
  • Helps them crisp up beautifully.
  • Optional Toppings:
  • Avocado slices shredded cheese, sour cream or Greek yogurt, fresh cilantro, jalapeños.

Method
 

  1. Sauté the aromatics.
  2. Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
  3. Add the spices.
  4. Sprinkle in cumin, smoked paprika, and chili powder. Stir for 30 seconds to toast them gently. This builds deep flavor.
  5. Add liquids and vegetables.
  6. Pour in diced tomatoes and chicken broth. Add corn and black beans. Bring to a gentle boil.
  7. Simmer.
  8. Reduce heat and simmer uncovered for 15–20 minutes. Do not overboil, or the broth may reduce too much.
  9. Add chicken.
  10. Stir in shredded chicken and simmer for another 5 minutes. Let it rest for 5 minutes before serving to deepen flavor.
  11. Prepare tortilla strips.
  12. Toss tortilla strips with olive oil. Bake at 190°C (375°F) for 8–10 minutes until golden and crisp. Watch closely, as they brown quickly.
  13. Finish and serve.
  14. Stir in fresh lime juice. Taste and adjust seasoning. Ladle into bowls and top with crispy tortilla