Chicken Tortilla Soup Crispy Strips

I was standing in my kitchen on a drizzly Tuesday, staring at leftover rotisserie chicken and half a bag of corn, when the idea hit me. My neighbor had brought over tortilla soup once after I helped her move furniture, and I'd been chasing that memory ever since. I pulled out a can of black beans, grabbed some cumin from the spice drawer, and started building flavors without a recipe in front of me. What came together that night became my go-to for cold evenings and surprise guests alike.

The first time I made this for my sister's family, her youngest kept fishing out the tortilla strips and asking for more before she'd even touched the actual soup. My sister laughed and said that was a good sign, that the best soups have something worth hunting for in every bowl. I've been making extra strips ever since, because she was right.

Ingredients

• Olive oil: This is your base for building flavor, so don't skip the step of letting the onions soften properly in it.
• Yellow onion: Dice it small so it melts into the broth and sweetens as it cooks.
• Garlic cloves: Mince them fresh, the jarred stuff just doesn't give you that sharp, bright punch.
• Jalapeño: Seeding it keeps the soup approachable, but leave a few seeds in if you like a little buzz on your tongue.
• Ground cumin: This is the warm, earthy backbone of the whole pot.
• Chili powder: It adds depth without overwhelming, just make sure yours is still fragrant.
• Smoked paprika: A half teaspoon brings a subtle campfire note that makes people ask what your secret is.
• Dried oregano: Mexican oregano is ideal if you have it, but regular works just fine.
• Salt and black pepper: Taste as you go, every broth is different.
• Diced tomatoes: Use the whole can, juice and all, for body and brightness.
• Chicken broth: Good broth makes good soup, so use one you'd actually drink on its own.
• Black beans: Rinse them well to cut down on any metallic taste from the can.
• Corn kernels: Frozen corn works beautifully and adds a pop of sweetness.
• Cooked shredded chicken: Rotisserie chicken is your friend here, it's already seasoned and tender.
• Fresh lime juice: Squeeze it in at the end to wake everything up.
• Fresh cilantro: Chop it roughly, stems and all if they're tender.
• Corn tortillas: These fry up crisp and hold their crunch even after sitting in the soup for a minute.
• Vegetable oil: For frying the strips, it handles high heat without smoking.
• Optional toppings: Avocado, cheese, sour cream, and extra cilantro turn each bowl into something personal.

Instructions

Fry the tortilla strips:

Heat the oil until it shimmers, then drop in a test strip, it should sizzle immediately. Work in small batches so they stay crispy, and don't walk away or they'll burn in seconds.

Build the base:

Let the onion cook slowly until it's soft and starting to turn golden at the edges. Add the garlic and jalapeño, stirring constantly so the garlic doesn't scorch.

Toast the spices:

Stir in cumin, chili powder, paprika, oregano, salt, and pepper, letting them bloom in the heat for about thirty seconds. You'll smell the difference when they're ready.

Add the liquids:

Pour in the tomatoes and broth, scraping up any browned bits from the bottom of the pot. Bring it to a gentle simmer, not a rolling boil.

Add beans, corn, and chicken:

Stir everything in and let it simmer uncovered for fifteen to twenty minutes. The flavors will marry and the broth will deepen in color.

Finish with lime and cilantro:

Stir in the lime juice and cilantro just before serving. Taste and adjust the salt if needed.

Serve:

Ladle the soup into bowls and pile on the crispy strips and toppings. Serve it hot and don't be shy with the garnishes.

Save

One winter night, I made a double batch and brought half to a friend recovering from surgery. She texted me later saying it was the first thing that tasted like comfort instead of obligation. I realized then that this soup wasn't just easy or quick, it was the kind of food that shows up when it matters.

How to Store and Reheat

Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to four days, and the flavors actually deepen overnight. Store the tortilla strips separately in a sealed bag or they'll turn soggy. When reheating, warm the soup gently on the stove and add a splash of broth if it's thickened too much.

Ways to Make It Your Own

Swap the chicken for shredded turkey after Thanksgiving, or leave it out entirely and add an extra can of beans for a vegetarian version. If you like heat, throw in a diced serrano pepper or a pinch of cayenne. I've also stirred in a spoonful of adobo sauce from a can of chipotles when I wanted something smokier and more complex.

What to Serve Alongside

This soup is hearty enough to stand alone, but it pairs beautifully with warm cornbread or a simple side salad dressed with lime and olive oil. On nights when I want something lighter, I serve it with sliced radishes and cucumber on the side for extra crunch.

• A cold Mexican lager or a lime-spiked sparkling water cuts through the richness.
• Leftover soup makes an excellent next-day lunch, especially with a handful of crushed tortilla chips stirred in.
• If you're feeding a crowd, set out all the toppings and let everyone build their own bowl.

Save

This soup has become one of those recipes I don't think about too hard anymore, I just make it when the weather turns or when I need something that feels like a hug in a bowl. I hope it finds a place in your kitchen the same way it found one in mine.

Common Questions

→ Can I use turkey instead of chicken?

Yes, leftover turkey makes a great substitute, providing similar texture and flavor.

→ How do I make the crispy strips?

Thinly slice corn tortillas and fry in hot vegetable oil until golden and crisp, then drain and season lightly with salt.

→ Can I make this vegetarian?

Replace the chicken with extra beans and use vegetable broth to keep it plant-based while retaining richness.

→ What spices add the smoky flavor?

Smoked paprika and cumin contribute to the warm, smoky undertones distinctive of this dish.

→ Is it gluten-free?

Yes, when using certified gluten-free corn tortillas and broth, the dish is suitable for gluten-free diets.