Spicy Chicken Tortilla Soup

This hearty soup with shredded chicken, crispy tortillas, and bold spices brings together the perfect balance of comfort and excitement that can transform an ordinary dinner into something extraordinary.

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Course: Main Course, Soup

Cuisine: Mexican

Keyword: Chicken Tortilla Soup, Mexican Soup Bowl, Tortilla Soup, Spicy Soup

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 325kcal

Equipment

Dutch Oven or Soup Pot
Baking Sheet

Ingredients

Soup Base

2 pounds boneless, skinless chicken breasts substitute with thighs for more flavor
2 tablespoons olive oil
1 large white onion diced
4 garlic cloves minced
2 jalapeños seeded and finely chopped
1 red bell pepper diced
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
6 cups chicken broth vegetable broth works too
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (8 oz) tomato sauce
1 can (15 oz) black beans drained and rinsed
1 cup frozen corn kernels
1/4 cup fresh lime juice about 2-3 limes
1/2 cup fresh cilantro chopped
6 corn tortillas cut into strips
salt and pepper to taste

Optional Garnishes

avocado slices
shredded cheese
sour cream
additional cilantro
lime wedges

Instructions

Preheat your oven to 375°F. Brush both sides of the tortillas lightly with olive oil, stack them, and cut into thin strips. Spread in a single layer on a baking sheet, season with a pinch of salt, and bake for 10-12 minutes until golden and crispy.
Season chicken breasts generously with salt and pepper. In a large Dutch oven or soup pot, heat 1 tablespoon olive oil over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until nicely browned and nearly cooked through. Remove to a plate.
In the same pot, add remaining tablespoon of oil. Add onion and cook for 3-4 minutes until translucent. Add garlic, jalapeños, and bell pepper, cooking for another 2-3 minutes until fragrant.
Add cumin, chili powder, oregano, and smoked paprika to the vegetables. Cook for 30-60 seconds, stirring constantly until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add diced tomatoes and tomato sauce. Bring to a simmer over medium heat. Return the chicken breasts to the pot, reduce heat to low, cover, and simmer for 15-20 minutes until chicken is fully cooked and tender.
Remove chicken, shred it using two forks, and return to the pot. Add black beans and corn. Simmer uncovered for another 5 minutes.
Stir in lime juice and cilantro just before serving. Ladle into bowls and top with the baked tortilla strips and your choice of garnishes.

Notes

For a spicier soup, leave the seeds in the jalapeños or add a diced chipotle pepper in adobo sauce.

The soup actually improves with time! Store in airtight containers in the refrigerator for up to 4 days.

For freezing, cool completely, then store without the garnishes in freezer-safe containers for up to 3 months.

Always store tortilla strips separately in an airtight container at room temperature to maintain crispness.

Nutrition

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