Mexican
Chicken Tortilla Soup
Chicken is simmered to 165°F with tomatoes, black beans, and cumin, then topped with crisp corn tortilla strips and cheddar. The strips are toasted in a thin layer of oil, not deep-fried.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Toasting tortilla strips in a skillet keeps them crisp on the soup.
- Chicken is cooked to 165°F before it is shredded into the pot.
- Cumin and chili powder season the broth without a seasoning packet.
- Lime and cilantro are added at the table so they stay bright.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the chicken dry. Do not rinse it. Heat the olive oil in a pot over medium heat and cook the onion and jalapeño until soft, about 5 minutes.
- 2
Add the garlic, cumin, and chili powder and cook 30 seconds. Add the tomatoes and broth.
- 3
Nestle in the chicken. Simmer until the thickest part reaches 165°F, about 15 minutes. Transfer the chicken to a board, rest 5 minutes, and shred it.
- 4
Return the chicken to the pot with the beans, corn, and salt. Simmer 5 minutes. Check that the chicken is still at least 165°F.
- 5
Meanwhile, heat the vegetable oil in a skillet over medium heat. If the oil smokes, turn the heat off. Toast the tortilla strips until crisp, about 3 minutes.
- 6
Ladle the soup into bowls and top with tortilla strips, cheddar, and cilantro. Serve with lime.
Pro tips
- Shred the chicken while it is warm so it pulls apart easily.
- Add the tortilla strips at the table so they do not sink and soften.
- Leave the jalapeño seeds in if you want more heat.
Easy substitutions
- chicken breasts
- chicken thighs, still cooked to 165°F
- black beans
- pinto beans
- cheddar
- Monterey Jack
Storage and reheating
Storage
Refrigerate the soup up to 4 days and store the tortilla strips at room temperature in a bag.
Reheating
Warm the soup on the stovetop until the chicken reaches 165°F, then add fresh strips and cheese.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 398
- Protein
- 32 g
- Carbs
- 36 g
- Fat
- 14 g
- Fiber
- 8 g
Budget friendly · Stovetop · Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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