Chicken Tortilla Soup Crispy

I threw this together on a rainy Tuesday when the fridge looked bare, and somehow it turned into the kind of soup my family asks for by name. The smell of toasted cumin and crackling tortilla strips still reminds me of that first batch, when I underestimated how good homemade could taste. Now it's my go-to whenever I need something warm, fast, and satisfying without much fuss.

The first time I made this for friends, I doubled the recipe and still ran out. Everyone kept going back for seconds, piling on avocado and cheese like they were building their own masterpiece. One friend asked if I'd been hiding my cooking skills, and I just laughed because it really is that easy.

Ingredients

• Olive oil: This gets the aromatics going and builds the flavor base, so don't skip the sauté step.
• Yellow onion: Dice it small so it melts into the broth and sweetens as it cooks.
• Garlic: Fresh is essential here, the smell when it hits the hot oil is half the magic.
• Jalapeño: Seeding it keeps the heat gentle, but leave a few seeds in if you like a kick.
• Red bell pepper: Adds sweetness and color, plus it holds up nicely during simmering.
• Ground cumin: This is the soul of the soup, toasting it in oil releases earthy depth.
• Chili powder: Brings warmth without overwhelming the other flavors.
• Smoked paprika: A subtle smokiness that makes people wonder what your secret is.
• Dried oregano: A little goes a long way, it ties the spices together beautifully.
• Salt and black pepper: Season as you go and taste before serving, every broth is different.
• Diced tomatoes: Use the canned kind with juices, they add body and acidity.
• Chicken broth: Low sodium lets you control the salt, and it keeps the soup from tasting too heavy.
• Shredded chicken: Rotisserie is your best friend here, it's already seasoned and saves so much time.
• Black beans: Rinse them well to avoid a murky broth and reduce sodium.
• Frozen corn: No need to thaw, it heats through quickly and adds pops of sweetness.
• Fresh lime juice: Brightens everything at the end, don't use bottled.
• Fresh cilantro: Stir some in and save extra for topping, it makes the soup taste alive.
• Corn tortillas: Thin strips crisp up fast in the oven and taste miles better than store bought chips.
• Vegetable oil: Helps the tortillas get golden and crunchy without burning.
• Sea salt: A light sprinkle on the hot strips makes them irresistible.

Instructions

Crisp the tortilla strips:

Preheat your oven to 400°F and toss the tortilla strips with vegetable oil until evenly coated. Spread them in a single layer on a baking sheet and bake for 8 to 10 minutes, stirring halfway, until they turn golden and snap when you break one. Sprinkle with sea salt right when they come out and set them aside.

Start the aromatics:

Heat olive oil in a large pot over medium heat, then add the onion, garlic, and jalapeño. Sauté for 3 to 4 minutes, stirring often, until the onion turns translucent and the kitchen starts to smell amazing.

Toast the spices:

Add the red bell pepper, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir everything together and cook for about 2 minutes so the spices bloom and coat the vegetables.

Build the broth:

Pour in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.

Add the heartiness:

Stir in the shredded chicken, black beans, and frozen corn. Let the soup simmer uncovered for 15 minutes, stirring now and then, until everything is heated through and the flavors meld together.

Finish with brightness:

Remove the pot from the heat and stir in the lime juice and chopped cilantro. Taste and adjust the seasoning, adding more salt or lime if needed.

Serve and garnish:

Ladle the soup into bowls and top each one with a generous handful of crispy tortilla strips. Let everyone add their own avocado, sour cream, cheese, cilantro, and lime wedges.

Save

One winter evening, I made a pot of this and set out all the toppings like a little taco bar. My kids went wild building their own bowls, and it turned a simple dinner into something they still talk about. It reminded me that the best meals aren't always the fanciest, just the ones that bring everyone together.

Making It Your Own

If you like heat, toss in a pinch of cayenne or leave the jalapeño seeds in for extra bite. You can swap pinto beans for black beans, use turkey instead of chicken, or even make it vegetarian by skipping the meat and adding extra beans and veggies. This soup is forgiving and adapts to whatever you have on hand.

Storage and Reheating

Store the soup and tortilla strips separately so the strips stay crispy. The soup keeps in the fridge for up to four days and freezes beautifully for up to three months. Reheat gently on the stove, adding a splash of broth if it thickens, and crisp up fresh tortilla strips or use sturdy tortilla chips in a pinch.

Pairing and Serving Ideas

This soup pairs wonderfully with a cold Mexican lager, a crisp Sauvignon Blanc, or even a tangy margarita if you're in the mood. Serve it with warm cornbread, a simple side salad, or just let it stand alone with plenty of toppings. It's hearty enough to be the star of the meal.

• Set out all the garnishes so everyone can customize their bowl.
• Double the tortilla strips, they disappear faster than you'd think.
• Serve with lime wedges on the side for an extra squeeze of brightness.

Save

This soup has become one of those recipes I make without thinking, the kind that feels like a warm hug in a bowl. I hope it finds a spot in your rotation too.

Common Questions

→ How do I make the tortilla strips crispy?

Toss thinly sliced corn tortillas with vegetable oil and bake at 400°F for 8-10 minutes until golden and crunchy.

→ Can I adjust the spice level in this soup?

Yes, keep jalapeño seeds for extra heat or add cayenne pepper to increase the spice.

→ What can I use instead of black beans?

Pinto beans make a great alternative, offering a similar texture and mild flavor.

→ Is rotisserie chicken recommended?

Rotisserie chicken adds convenience and tender meat, but poached chicken works equally well.

→ What garnishes enhance the soup’s flavor?

Try sliced avocado, shredded cheese, sour cream, fresh cilantro, or a squeeze of lime for added richness and brightness.