Save Chicken Tortilla Soup is a comforting, traditional Mexican dish that brings together tender chicken, hearty pinto beans, and a vibrant blend of aromatic spices. This meal is as nourishing as it is flavorful, featuring a rich tomato-based broth enhanced by smoky paprika and cumin. Perfect for an easy weeknight dinner, it offers a satisfying balance of textures, from the crunch of golden tortilla strips to the creamy finish of fresh avocado and cotija cheese.
Save With a total time of just 55 minutes, this soup is a practical choice for home cooks looking for a high-protein, veggie-packed meal. The use of simple pantry staples like canned beans and crushed tomatoes makes it accessible at any time of year.
Ingredients
- Protein & Beans: 2 large boneless, skinless chicken breasts (about 1 lb / 450 g); 1 (15 oz / 425 g) can pinto beans, drained and rinsed.
- Vegetables: 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 medium red bell pepper, diced; 1 medium jalapeño, seeded and finely chopped; 1 cup (160 g) frozen or fresh corn kernels.
- Soup Base: 1 (28 oz / 800 g) can crushed tomatoes; 4 cups (960 ml) low-sodium chicken broth; 2 tbsp tomato paste.
- Spices & Seasonings: 1 ½ tsp ground cumin; 1 tsp dried oregano (Mexican preferred); 1 tsp smoked paprika; ½ tsp chili powder; 1 tsp salt, plus more to taste; ½ tsp freshly ground black pepper.
- For Serving: 6 corn tortillas, cut into strips; Vegetable oil, for frying; ½ cup (30 g) fresh cilantro, chopped; ½ cup (60 g) cotija cheese, crumbled; 2 limes, cut into wedges; 1 avocado, sliced (optional); Sour cream (optional).
Instructions
- Step 1
- Heat 2 tbsp vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Step 2
- Stir in the cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to bloom the spices.
- Step 3
- Add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine. Nestle the chicken breasts into the soup.
- Step 4
- Bring to a simmer. Cover and cook for 18–20 minutes, or until chicken is cooked through.
- Step 5
- Remove chicken breasts and shred them using two forks. Return shredded chicken to the pot.
- Step 6
- Add pinto beans and corn. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning if needed.
- Step 7
- Meanwhile, heat ½ inch (1.25 cm) of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp (about 1–2 minutes). Drain on paper towels and season lightly with salt.
- Step 8
- Ladle soup into bowls. Top with crispy tortilla strips, cilantro, cotija cheese, avocado, and a squeeze of lime. Add sour cream if desired.
Zusatztipps für die Zubereitung
To save time, you can substitute the poached chicken breasts with a shredded rotisserie chicken added in the final simmering step. For those who enjoy more heat, keep the jalapeño seeds in or add a pinch of cayenne pepper to the broth.
Varianten und Anpassungen
This recipe is highly versatile; feel free to swap pinto beans for black beans depending on your preference. To make the dish dairy-free, simply omit the cotija cheese and sour cream toppings. Always ensure your corn tortillas are 100% corn to maintain the gluten-free status.
Serviervorschläge
Serve this vibrant soup alongside a light Mexican lager or a zesty Sauvignon Blanc. The crisp acidity of the wine or the clean finish of the beer perfectly complements the earthy spices and rich chicken broth.
Save Enjoy this flavorful, homemade Chicken Tortilla Soup, a dish that brings warmth and authentic Mexican flair to any dining table.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. The flavors actually improve overnight. Prepare the soup completely, but store tortilla strips and fresh toppings separately. Reheat gently on the stove and add crispy garnishes just before serving.
- → What's the best way to shred the chicken?
Once cooked through, transfer chicken breasts to a cutting board and let rest 5 minutes. Use two forks to pull apart the meat—it will shred easily. You can also use a stand mixer with the paddle attachment on low for 30 seconds.
- → Can I bake the tortilla strips instead of frying?
Yes. Brush strips lightly with oil, arrange on a baking sheet, and bake at 375°F (190°C) for 10–12 minutes until golden and crisp. They'll be lighter but still provide that essential crunch.
- → How do I adjust the spice level?
For milder flavor, remove jalapeño seeds and membranes. Medium spice comes from including some seeds. To turn up the heat, leave all seeds, add cayenne, or finish with hot sauce. The soup builds subtle warmth through smoked paprika and chili powder.
- → What other toppings work well?
Beyond the classics, try sliced radishes for crunch, pickled red onions for tang, or diced avocado for creaminess. Crushed tortilla chips work in a pinch. A dollop of Mexican crema or Greek yogurt adds richness.
- → Can I freeze this soup?
The soup base freezes beautifully for up to 3 months. Cool completely, portion into airtight containers, and freeze. Thaw overnight in the refrigerator. The tortilla strips and fresh toppings won't freeze well—make those fresh when serving.