Introduction

Few dishes can rival the comforting warmth and vibrant flavors of Chicken Tortilla Soup with Crispy Strips. This classic Mexican-inspired soup combines tender shredded chicken, smoky spices, fire-roasted tomatoes, hearty beans, sweet corn, and zesty lime in a savory broth that’s both nourishing and satisfying. What makes it extra special is the finishing touch—crispy homemade tortilla strips—that add crunch and texture to every bite.

It’s the kind of dish that warms you from the inside out, filling your kitchen with bold aromas and your bowl with layers of flavor. Whether served as a weeknight meal or a weekend gathering centerpiece, this soup is a true crowd-pleaser.

Why I Love This Recipe

I love this recipe because it’s:

• Packed with flavor – smoky, tangy, spicy, and savory all at once.
• Comfort food with freshness – hearty enough to fill you up, yet brightened with lime and fresh toppings.
• Customizable – you can adjust spice, toppings, and protein to fit your mood.
• Perfect for leftovers – it tastes even better the next day.
• Fun to serve – everyone can garnish their own bowl with avocado, cheese, sour cream, and those irresistible tortilla strips.

This is one of those soups that never feels boring—you get a different combination of flavors in every spoonful.

Why It’s a Must-Try Dish

• It’s authentic yet approachable, blending traditional Mexican flavors with easy cooking steps.
• One pot meal – you don’t need a dozen pans to create a complete dinner.
• Versatile and family-friendly – mild for kids, spicy for adults, and customizable for picky eaters.
• Restaurant-quality at home – you’ll never need to order it out once you master this version.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 6
• Calories per Serving: ~360 kcal
• Course: Main Course, Soup
• Cuisine: Mexican-Inspired

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jalapeño pepper, seeded and finely diced (optional for heat)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups chicken broth (low sodium)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
• Juice of 1 lime
• Salt and black pepper, to taste

For the Crispy Tortilla Strips:

• 6 corn tortillas, cut into thin strips
• 2 tbsp olive oil
• 1/2 tsp salt

Optional Toppings:

• Fresh cilantro, chopped
• Avocado slices
• Shredded cheese (cheddar, Monterey Jack, or queso fresco)
• Sour cream or Mexican crema
• Extra lime wedges

Step-by-Step Preparation Method

Step 1: Make the Tortilla Strips

1. Preheat oven to 375°F (190°C).
2. Toss tortilla strips with olive oil and salt.
3. Spread in a single layer on a baking sheet.
4. Bake for 12–15 minutes, flipping halfway, until golden and crispy. Set aside.

Step 2: Cook the Base

5. Heat olive oil in a large soup pot or Dutch oven over medium heat.
6. Add onion and cook until softened, about 5 minutes.
7. Stir in garlic and jalapeño, cooking for another minute.
8. Add cumin, chili powder, smoked paprika, and cayenne; cook for 30 seconds to release aroma.

Step 3: Build the Soup

9. Add fire-roasted tomatoes, chicken broth, beans, and corn.
10. Stir in shredded chicken.
11. Season with salt and pepper.
12. Bring to a boil, then reduce heat and simmer for 20–25 minutes to let flavors meld.

Step 4: Finish and Serve

13. Stir in lime juice just before serving.
14. Ladle soup into bowls.
15. Top with crispy tortilla strips and desired garnishes (avocado, cheese, cilantro, sour cream).

How to Serve

• Serve hot with a generous topping of tortilla strips for crunch.
• Offer a toppings bar so guests can personalize their bowls.
• Pair with warm cornbread, quesadillas, or a simple green salad for a complete meal.

Recipe Tips

• Shortcut: Use rotisserie chicken to cut down prep time.
• Extra smoky flavor: Add a chipotle pepper in adobo sauce.
• Keep tortilla strips crisp: Store them separately until serving.
• Balance spice: If the soup is too spicy, add more broth or a dollop of sour cream.

Variations

• Vegetarian: Replace chicken with extra beans and use vegetable broth.
• Turkey tortilla soup: Great for Thanksgiving leftovers.
• Slow cooker version: Add all ingredients except lime juice and tortilla strips; cook LOW 6–7 hours. Stir in lime before serving.
• Creamy version: Stir in 1/2 cup heavy cream or coconut milk for a richer soup.
• Grain boost: Add cooked rice or quinoa for extra heartiness.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days. Keep tortilla strips separate.
• Freezer: Soup freezes well for up to 3 months. Freeze without tortilla strips, then re-crisp fresh tortillas when ready to serve.

Special Equipment Needed

• Large soup pot or Dutch oven
• Baking sheet (for tortilla strips)
• Ladle

FAQ

Q: Can I use flour tortillas instead of corn?
Corn tortillas crisp better, but flour tortillas work in a pinch.

Q: Can I make this ahead of time?
Yes! The soup reheats beautifully—just store tortilla strips separately to keep them crunchy.

Q: Can I make it spicier?
Yes—add extra jalapeño, cayenne, or chipotle peppers.

Q: Can I thicken the broth?
Yes, blend a portion of the soup and return it to the pot, or stir in a cornstarch slurry.

Conclusion

This Chicken Tortilla Soup with Crispy Strips is the perfect balance of hearty comfort food and zesty freshness. With its smoky spices, tender chicken, and crunchy tortilla topping, it delivers layers of flavor in every spoonful. Versatile, customizable, and satisfying, it’s a recipe you’ll come back to again and again—especially on chilly nights or when you crave something bold and nourishing.

One bite of this soup, and you’ll understand why it’s a staple in so many households—it’s more than a meal, it’s an experience.