Spicy Chicken Tortilla Soup (Print View)
Comforting spicy chicken soup with tortilla strips, black beans, and lime for bright flavor.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (about 12 oz)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and diced (optional)
06 - 1 can (14 oz) diced tomatoes with juice
07 - 1 cup (5 oz) frozen or canned corn kernels, drained
08 - 1 can (14 oz) black beans, drained and rinsed
→ Broth & Base
09 - 4 cups chicken broth
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon dried oregano
14 - ½ teaspoon salt, or to taste
15 - ¼ teaspoon freshly ground black pepper
→ Garnish
16 - 4 corn tortillas, cut into strips
17 - 2 tablespoons vegetable oil (for frying tortillas)
18 - 1 avocado, diced
19 - ¼ cup fresh cilantro, chopped
20 - 2 limes, cut into wedges
# Step-by-Step Directions:
01 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened.
02 - Stir in minced garlic, diced red bell pepper, and jalapeño. Sauté for 2 minutes until fragrant.
03 - Add chicken breasts, diced tomatoes with juice, corn kernels, black beans, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir to combine.
04 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is fully cooked.
05 - Remove chicken breasts from pot and shred with two forks. Return shredded chicken to the soup.
06 - While soup simmers, heat remaining 1 tablespoon vegetable oil in a skillet over medium heat. Fry tortilla strips in batches until golden and crispy, about 1–2 minutes. Drain on paper towels.
07 - Taste soup and adjust seasoning if necessary.
08 - Ladle soup into bowls. Top with crispy tortilla strips, diced avocado, chopped cilantro, and a generous squeeze of lime wedges.
# Expert Suggestions:
01 -
- It comes together in under an hour and tastes like you spent all day simmering spices.
- The crispy tortilla strips give you that satisfying texture contrast that makes each spoonful interesting.
- One pot means one pan to wash, and that's a win on any weeknight.
02 -
- Don't skip the step of shredding the chicken back into the soup—it completely changes the texture and makes every spoonful feel complete.
- The tortilla strips go crispy fast, so watch them closely to avoid burnt edges that taste bitter.
- Lime juice is the secret weapon that wakes up all the other flavors right before serving.
03 -
- Make your tortilla strips ahead and store them in an airtight container so they stay crispy, then warm them gently just before serving.
- If you want restaurant-quality depth, roast your spices in the pan for 30 seconds before adding liquid—it awakens them completely.