Chicken Tortilla Soup
A smoky tomato and chile broth with shredded chicken, black beans and corn, piled high with crispy tortilla strips, avocado, radish, cilantro and a squeeze of lime.
Chicken tortilla soup is all about the toppings, and the broth underneath is worth the effort too. Onion, garlic and jalapeño simmer with fire-roasted tomatoes, chili powder and cumin, and chicken breasts poach right in the pot before being shredded and stirred back in with black beans and corn. Crispy baked tortilla strips, creamy avocado, crunchy radish and lime make every bowl a little different.
Why this recipe works
- Chicken poached in the broth. The chicken flavors the soup as it cooks and stays tender because it simmers gently.
- Blended tortillas. Two tortillas blended into part of the soup thicken it slightly and give it a lovely corn flavor.
- Baked tortilla strips. Baking is easier than frying and the strips stay crisp on top of the hot soup.
Topping bar ideas
- Diced avocado or a spoonful of guacamole
- Thinly sliced radishes and jalapeño
- Crumbled cotija or shredded Monterey Jack
- Sour cream, cilantro and lime wedges
FAQ
Can I use rotisserie chicken?
Yes. Skip poaching the chicken and stir in 3 cups shredded rotisserie chicken for the last 5 minutes of cooking.
Can I make it in a slow cooker?
Combine everything except the beans, corn, lime and toppings in a slow cooker and cook on low for 6 hours. Shred the chicken, add the beans and corn and cook for 20 minutes more.
Chicken Tortilla Soup
Ingredients
Tortilla strips
Soup
Toppings
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Bake the tortilla strips
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Heat the oven to 400°F (205°C). Toss the tortilla strips with the oil and salt, spread on a baking sheet and bake for 10 to 12 minutes, stirring once, until golden and crisp.
Make the soup
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Heat the oil in a large pot over medium heat. Add the onion and jalapeño and cook for 6 minutes, until soft. Add the garlic, chili powder, cumin and oregano and cook for 1 minute.
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Add the tomatoes, broth and torn tortillas. Bring to a boil, then add the chicken, reduce the heat and simmer gently, partly covered, for 18 to 20 minutes, until the chicken reaches 165°F (74°C).
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Transfer the chicken to a board and shred it with two forks.
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Blend about 2 cups of the soup until smooth and stir it back into the pot (or pulse briefly with an immersion blender).
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Add the shredded chicken, black beans, corn and salt and simmer for 5 minutes. Stir in the lime juice and taste for seasoning.
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Ladle into bowls and top with the tortilla strips, avocado, radishes and cilantro. Serve with lime wedges.
Notes
- Chicken thighs stay juicier if the soup is reheated, so use them if you plan to make it ahead.
Tips
- Keep the tortilla strips separate until serving so they stay crunchy.
Substitutions
- Vegetarian: skip the chicken, use vegetable broth and add a second can of beans and a diced zucchini.
- Smokier: add 1 chipotle pepper in adobo with the tomatoes.
Storage and reheating
- Refrigerate the soup for up to 4 days or freeze for up to 3 months. Store tortilla strips in an airtight container at room temperature for up to 3 days.
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