Tortilla Soup
Ingredients
- 8 (6-inch) corn tortillas, cut into 1/2-inch strips
- 1/3 cup neutral oil (for frying tortilla strips) or 1 tablespoon for baking, plus 1 tablespoon for the soup
- Kosher salt and freshly ground black pepper, to taste
- 1 medium yellow onion, diced
- 1 jalapeño, seeded and minced (leave some seeds for more heat)
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder (or ancho chili powder)
- 1/2 teaspoon smoked paprika (optional)
- 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
- 6 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 bay leaf
- 1 pound boneless, skinless chicken breasts or thighs (or 2 cups cooked shredded rotisserie chicken; optional)
- 1 cup corn kernels (fresh or frozen; optional)
- 1 (15-ounce) can black beans, drained and rinsed (optional)
- 2 tablespoons fresh lime juice (plus lime wedges for serving)
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, diced (for serving)
- 1/2 cup crumbled queso fresco or shredded Monterey Jack (for serving)
- 1/3 cup Mexican crema or sour cream (for serving)
- Hot sauce, to taste (optional)
Equipment
- Large heavy pot or Dutch oven (5–6 quarts)
- Skillet (if frying tortilla strips) or rimmed baking sheet (if baking)
- Tongs
- Slotted spoon
- Paper towels (for draining fried strips)
- Cutting board and chef’s knife
- Measuring cups and spoons
- Ladle
- Instant-read thermometer (optional)
Instructions
- 1
Make the tortilla strips: Frying method: In a skillet, heat 1/3 cup neutral oil over medium to medium-high until shimmering. Fry tortilla strips in batches, 2–3 minutes, turning once, until crisp and lightly golden. Transfer to a paper towel–lined plate and sprinkle with salt. Baking method: Heat oven to 375°F/190°C. Toss tortilla strips with 1 tablespoon oil and a big pinch of salt, spread on a baking sheet, and bake 12–15 minutes, tossing once, until crisp.
- 2
Sauté aromatics: In a large pot, heat 1 tablespoon oil over medium heat. Add onion and jalapeño; cook, stirring, until softened and translucent, 4–5 minutes. Add garlic, cumin, chili powder, and smoked paprika; cook 30–45 seconds until fragrant.
- 3
Build the broth: Add the fire-roasted tomatoes (with juices), chicken broth, bay leaf, 1 teaspoon salt, and a few grinds of pepper. Bring to a boil over high heat.
- 4
Cook the chicken: If using raw chicken, add the breasts or thighs to the boiling soup, reduce heat to a gentle simmer, cover, and cook until just cooked through, 12–16 minutes (165°F/74°C internal). Remove chicken to a board to cool slightly. If using pre-cooked shredded chicken, wait to add it in Step 6.
- 5
Simmer add-ins: Add corn and black beans (if using). Simmer uncovered 5–7 minutes to heat through and meld flavors. Adjust seasoning with salt and pepper.
- 6
Shred and return chicken: Shred the cooked chicken with two forks and return it (or add pre-cooked shredded chicken) to the pot. Stir in lime juice and cilantro. Simmer 2 minutes, then remove and discard the bay leaf.
- 7
Serve: Ladle soup into bowls. Top each with a handful of tortilla strips, avocado, queso fresco or Jack, and a drizzle of crema. Serve with lime wedges and hot sauce.
Recipe notes
- Vegetarian/vegan: Use vegetable broth, omit chicken, and add extra beans or sautéed zucchini. Skip dairy toppings or use vegan alternatives.
- Heat level: Keep some jalapeño seeds, add a pinch of cayenne, or stir in 1–2 teaspoons minced chipotle in adobo for smokier heat.
- Tortilla tip: Day-old corn tortillas fry/bake crisper than very fresh ones. Avoid flour tortillas for strips.
- Thicker body: Blend 1–2 cups of the soup (without chicken) and stir back in, or add a few extra tortilla strips directly to the pot to naturally thicken.
- Make-ahead: Soup (without tortilla strips) keeps 4 days refrigerated. Store strips airtight at room temperature up to 3 days. Reheat soup gently and add fresh toppings when serving.
- Salt management: If using regular (not low-sodium) broth, reduce initial salt and season to taste at the end.