Tortilla Soup Mexican Style (Print View)
Zesty tomato broth with chicken, crispy tortilla strips, and fresh toppings for a flavorful, comforting dish.
# What You'll Need:
→ Chicken & Broth
01 - 2 boneless, skinless chicken breasts
02 - 6 cups low sodium chicken broth
03 - 1 bay leaf
→ Vegetables & Aromatics
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped (optional)
07 - 1 red bell pepper, diced
08 - 1 can (14 oz) diced tomatoes
09 - 1 tablespoon tomato paste
→ Spices
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - Salt and black pepper, to taste
→ Tortilla Strips
15 - 4 corn tortillas, cut into thin strips
16 - Vegetable oil for frying
→ Garnishes
17 - 1 avocado, diced
18 - 1/2 cup shredded Monterey Jack or cheddar cheese
19 - 1/4 cup fresh cilantro, chopped
20 - 1 lime, cut into wedges
21 - 1/4 cup sour cream (optional)
# Step-by-Step Directions:
01 - Heat 1 tablespoon of oil in a large pot over medium heat. Sauté onion, garlic, jalapeño, and bell pepper until softened, about 5 minutes.
02 - Add tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and pepper; cook for 1 minute until fragrant.
03 - Stir in diced tomatoes and chicken broth. Add chicken breasts and bay leaf. Bring to a gentle boil, then reduce heat and let simmer for 15 to 18 minutes until chicken is cooked through.
04 - Meanwhile, heat 1/2 inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until crisp and golden, about 1 to 2 minutes. Drain on paper towels and set aside.
05 - Remove chicken from pot and shred with two forks. Return shredded chicken to pot and remove bay leaf. Simmer for 5 more minutes and adjust seasoning as needed.
06 - Ladle soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, chopped cilantro, a squeeze of lime, and sour cream if desired.
# Expert Suggestions:
01 -
- It comes together in under an hour, yet tastes like you've been cooking all day—the secret is that the flavors build beautifully while the chicken simmers.
- Every bowl is different because you customize it with your favorite toppings, so it never feels boring even when you make it twice in a week.
- The crispy tortilla strips give you that textural contrast that makes each spoonful interesting, and honestly, they're addictive enough to sneak a few before serving.
02 -
- Don't skip the frying step for the tortilla strips—baked tortilla chips taste completely different and won't give you that satisfying crunch and deep, toasted flavor that defines this soup.
- The tomato paste truly matters; it concentrates the tomato flavor in a way that canned tomatoes alone can't achieve, even if you use more of them.
- Add your garnishes right before eating, not before serving, because the lime will make the avocado start to oxidize and the tortilla strips will get soggy if they sit in the warm broth too long.
03 -
- Bloom your dried spices in the tomato paste and oil before adding the liquid—this one small step changes everything because it releases all the essential oils and creates depth that you simply can't get otherwise.
- Keep the lime wedges at the table, not in the kitchen, because everyone has different preferences for how much brightness they want, and letting people control that small detail makes them feel like they're part of the cooking process.
- If you accidentally break up your chicken too much while shredding and it gets almost stringy, don't worry—simmer it longer and it becomes part of the broth itself, creating a richer, more cohesive texture.