Chicken Tortilla Soup
Ingredients
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- 8 small corn tortillas – cut into 0.5-inch strips
- 1 cup vegetable oil – for frying tortilla strips
- 2 tbsp vegetable oil
- 1 medium yellow onion – diced
- 1 jalapeño – stemmed, seeded, finely chopped
- 3 cloves garlic – minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp dried oregano
- 14 1/2 ounces canned fire-roasted diced tomatoes
- 15 ounces black beans – drained and rinsed
- 1 1/2 cups frozen corn kernels – thawed
- 6 cups chicken broth
- 1 1/4 pounds boneless skinless chicken breasts (~3 n/a chicken breasts)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 medium limes – juiced
- avocado – diced (for serving)
- cilantro – chopped (for serving)
- Monterey Jack cheese – shredded (for serving)
- sour cream – for serving
- limes – cut into wedges (for serving)
Instructions
1. Cut the corn tortillas into 0.5-inch strips.
2. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat to about 350°F; the oil should shimmer. Fry the tortilla strips in batches until crisp and lightly golden, 1–2 minutes per batch. Transfer to a paper-towel-lined plate to drain.
3. Discard the frying oil and wipe out the pot. Heat the vegetable oil over medium heat until shimmering.
4. Add the yellow onion and jalapeño; cook, stirring, until softened, 5–7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
5. Stir in the ground cumin, chili powder, and dried oregano; cook, stirring, for 30 seconds to bloom the spices.
6. Add the canned fire-roasted diced tomatoes with their juices, the black beans, the frozen corn kernels, and the chicken broth; bring to a boil.
7. Nestle in the boneless skinless chicken breasts, reduce to a gentle simmer, and partially cover. Cook until the chicken reaches 165°F at the thickest part and is just cooked through, 12–18 minutes.
8. Transfer the chicken to a board and shred with two forks. Return the shredded chicken and any juices to the pot, then simmer 5 minutes. Stir in the kosher salt, black pepper, and the juice of the limes.
9. Taste and adjust seasoning if needed, then remove from heat.
10. Ladle into bowls and top with a handful of the tortilla strips, avocado, cilantro, Monterey Jack cheese, and sour cream. Serve with limes for squeezing at the table.
Chicken tortilla soup is a hearty, brothy soup layered with savory tomato-chile flavors, tender shredded chicken, and a bright finish of lime and fresh toppings. The contrast of textures is central to its appeal: a warm, lightly spiced broth cradling silky chicken and beans, finished with crisp tortilla strips, creamy avocado, and melting cheese. Each bowl is customizable, letting diners add freshness and richness to taste while keeping the base clean and vividly spiced.
Rooted in the Mexican sopa de tortilla, this version reflects a Tex-Mex evolution that incorporates chicken and often black beans and corn. The dish gained widespread popularity in North American restaurants and home kitchens in the late 20th century, bridging Mexican techniques—like frying tortillas for texture and using chiles and oregano—with American pantry staples. It remains a staple of cozy weeknight cooking and casual eateries, celebrated for both comfort and bright, upbeat flavors.