This chicken tortilla soup has been a weeknight staple in my kitchen for years. I discovered this combination one rainy evening when I wanted something warming, quick, and full of flavor without a long list of ingredients. The base is simple—onion, garlic, tomatoes, and broth—but the brightness of fresh lime and cilantro plus the crunch of homemade tortilla strips turns it into something memorable. The soup balances savory, tangy, and mildly spicy notes, and the texture contrast between tender shredded chicken and crisp tortillas always earns smiles at my table.

I first made this version the week my neighbor dropped off a jar of canned diced tomatoes with chiles; that spicy kick combined with cumin and chili powder felt like the missing piece. Over time I tuned the aromatics and the tortilla method until the strips stayed crisp on the spoon just long enough to enjoy before they soak up the broth. This is exactly the kind of bowl I serve when friends drop by unexpectedly—simple to scale, great for leftovers, and forgiving if you swap a few ingredients.

Ingredients

• Olive oil: Use a good extra-virgin olive oil for sautéing the aromatics. It adds a subtle peppery note; if you prefer a neutral taste, substitute light olive oil (1 tablespoon).
• Yellow onion: One medium, chopped. Yellow onions have the right balance of sweetness and savory depth when softened; white onion can be used but is sharper.
• Garlic: Three cloves, minced. Fresh garlic provides aromatic depth—avoid pre-minced jars if you can.
• Jalapeño: One jalapeño, seeded and diced. Removing seeds reduces heat; keep some seeds if you like more spice.
• Chicken broth: Three cups (low-sodium recommended). A good-quality broth enriches the base; add a pinch of salt at the end to taste.
• Crushed tomatoes: One 14.5-ounce can. They create a silky texture and balanced tomato flavor.
• Diced tomatoes with chiles (Rotel): One 10-ounce can. These bring an extra layer of flavor and gentle heat—substitute plain diced tomatoes + a pinch of cayenne if unavailable.
• Black beans: One 15-ounce can, drained and rinsed. Add fiber and body; rinsing removes excess sodium.
• Chicken breasts: Two boneless, skinless breasts (~6 ounces each in the original); you can use larger breasts but increase simmer time slightly.
• Corn kernels: One cup drained (frozen thawed, canned drained, or fresh off the cob). Corn adds sweet pops that contrast the spice.
• Lime juice: Juice of one lime—fresh is essential to brighten the entire pot.
• Fresh cilantro: 1/4 cup chopped—adds herbaceous brightness at the finish.
• Spices: 1 teaspoon ground cumin and 1 teaspoon chili powder—these are the backbone of the savory flavor profile.
• Avocado: One, sliced for garnish. Its creaminess rounds the acidity and heat.
• Tortilla strips: Six small corn tortillas cut into 1/4-inch strips and fried in 1/4 cup vegetable oil, plus salt for seasoning.

Instructions

Prepare the tortilla strips: Cut six small corn tortillas into 1/4-inch strips. Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. Fry strips in small batches about 45–60 seconds per side until crisp and lightly golden. Use tongs to turn them once; drain on paper towels and season with salt while warm. For a lighter method, toss the strips with 1 1/2 tablespoons oil and bake at 350°F (177°C) for 11–14 minutes or air-fry at 350°F for 2–4 minutes. Sauté aromatics: In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped yellow onion, minced garlic, and diced jalapeño. Cook, stirring frequently, until the onion is softened and translucent—about 3 to 4 minutes. Watch for garlic browning; if it begins to brown too fast, lower the heat by a notch to prevent bitterness. Add tomatoes, beans, and broth: Stir in 3 cups chicken broth, the 14.5-ounce can of crushed tomatoes, the 10-ounce can of diced tomatoes with chiles, and the drained black beans. Add 1 cup of drained corn, 1 teaspoon cumin, and 1 teaspoon chili powder. Bring the mixture to a gentle simmer while stirring to combine flavors and dissolve spices evenly. Poach the chicken: Nestle the two boneless chicken breasts into the simmering pot. Increase heat to bring the liquid to a boil, then reduce to a low simmer. Cook uncovered for about 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the meat is no longer pink. Timing may vary slightly with breast size—larger breasts require a few extra minutes. Shred and finish: Remove the breasts and shred them with two forks or a hand mixer on low. Return shredded chicken to the pot and simmer an additional 3 minutes so the meat soaks up the broth flavors. Stir in the juice of one lime and 1/4 cup chopped cilantro, then season with salt and freshly cracked black pepper to taste. Serve and garnish: Ladle the soup into bowls. Top each bowl with several warm tortilla strips, a few slices of avocado, and extra lime wedges for squeezing. Offer additional garnishes such as shredded cheese, diced red onion, or sour cream at the table.

Storage Tips

Cool the soup to room temperature before refrigerating—this prevents condensation and preserves texture. Store in an airtight container for up to 4 days in the refrigerator. For freezing, divide into single-serving freezer-safe containers or heavy-duty resealable bags, leaving 1/2 inch headspace for expansion; freeze up to 4 months. Reheat gently on the stovetop over medium-low heat to avoid overcooking the chicken—add a splash of broth or water if the soup seems thick. Do not store tortilla strips in the soup; keep them separate and add just before serving to retain crunch.

Ingredient Substitutions

If you prefer, substitute rotisserie or pre-cooked shredded chicken—add about 3 cups of shredded meat in the last 5 minutes of cooking so it heats through without drying out. Replace canned black beans with pinto beans or kidney beans for a different texture. Swap corn tortillas for flour tortillas (note: flour will crisp differently) or use tortilla chips for convenience. For a vegetarian version, omit the chicken and use vegetable broth with an extra can of beans or 1 cup of cooked quinoa for protein. Adjust spices—smoked paprika adds a deeper, slightly smoky flavor.

Serving Suggestions

Serve bowls with lime wedges, sliced avocado, torn cilantro leaves, and the warm tortilla strips. Offer shredded Monterey Jack or cheddar and a dollop of sour cream or plain Greek yogurt for creaminess. Pair with a simple green salad or warm corn bread for a heartier meal. For gatherings, set up a toppings station with diced red onion, jalapeño slices, pickled jalapeños, and tortilla chips so guests can personalize their bowls.

Cultural Background

This style of broth-and-tortilla soup has roots in traditional Mexican cocina, where simple ingredients—corn tortillas, chiles, beans, and tomatoes—are combined to create nourishing bowls. Variations of tortilla soup range from broths thickened with fried tortillas to heartier versions loaded with beans and meat. The use of lime and cilantro to finish the bowl reflects a common technique in Mexican and Tex-Mex cooking: bright, fresh elements contrast the warming, savory base.

Seasonal Adaptations

In summer, use fresh corn cut from the cob and substitute fire-roasted diced tomatoes for added depth. For cooler months, fold in roasted poblano or a pinch of smoked chipotle to deepen the flavor profile. During the holidays, serve in small bowls as a starter with a roasted bird main—its bright acidity cuts through richer dishes. For a lighter spring variation, reduce the corn and increase fresh herbs like chopped parsley and a touch of oregano.

Meal Prep Tips

Make the soup base ahead and refrigerate up to 3 days before adding the chicken and final garnishes. If packing lunches, store soup in an insulated container and keep tortilla strips and avocado separate to maintain texture. When reheating frozen portions, thaw overnight in the refrigerator then reheat on the stovetop; add a splash of water if needed and finish with fresh lime and cilantro just before serving.

This bowl is more than a quick dinner—it’s a recipe that’s easy to love, simple to personalize, and rewarding to share. Try it once and you’ll find small tweaks that make it yours.