There’s nothing quite like a bowl of Hearty Chicken Tortilla Soup with Crispy Strips and Avocado to bring comfort and flavor to your table. Whether you're battling a chilly day or just craving something zesty and nourishing, this dish checks all the boxes. With layers of smoky spices, tender shredded chicken, creamy avocado, and golden crispy tortilla strips, this soup isn’t just a meal—it’s a whole experience. This particular recipe has become a go-to in our household and is easily the best chicken tortilla soup we’ve made, combining authenticity with a bit of indulgent flair (hello crispy strips and rich toppings). So if you've been on the hunt for an easy tortilla soup recipe that doesn’t cut corners on flavor, you're in the right place.
Hearty Chicken Tortilla Soup with Crispy Strips and Avocado
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course, Soup
Cuisine American, Mexican
Large soup pot or Dutch oven Perfect for sautéing your aromatics and simmering your soup. If you prefer a hands-off method, a slow cooker can also be used (see FAQs for crockpot option).
Knife and Cutting Board For prepping your vegetables and cooked chicken.
Ladle For serving.
Sheet pan or skillet To crisp up those tortilla strips. An air fryer works too if you want to keep things lighter.
For the Soup Base
- 1 ½ tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 jalapeño seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- 1 15 oz can fire-roasted diced tomatoes
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken breast or tenders work well
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn kernels
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
For the Crispy Tortilla Strips
- 6 small corn tortillas cut into thin strips
- 2 tablespoons neutral oil vegetable or canola
- Salt to taste
For Toppings
- 1 ripe avocado diced
- ½ cup shredded Monterey Jack or cheddar cheese
- ¼ cup chopped fresh cilantro
- Sour cream or Greek yogurt
- Lime wedges
Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until translucent. Add garlic, jalapeño, cumin, paprika, oregano, and chili powder. Cook another minute or two until fragrant. Stir in tomato paste and cook for 1 minute to deepen the flavor.
Build the Soup Base
Add the fire-roasted tomatoes and chicken broth to the pot. Stir to combine. Bring everything to a simmer over medium-high heat.
Add Chicken, Beans, and Corn
Stir in the shredded chicken, black beans, and corn. Reduce heat to medium-low and let everything simmer for about 20 minutes. If you're using precooked chicken tenders, just shred them and toss them in. Stir occasionally and season with salt and pepper to taste.
Crisp the Tortilla Strips
While the soup simmers, heat oil in a skillet over medium-high heat. Add tortilla strips in batches and fry until golden and crispy, about 1–2 minutes per batch. Drain on paper towels and sprinkle lightly with salt. For a healthier version, you can bake them at 375°F for 10–12 minutes or use an air fryer.
Finish with Lime Juice
Once the soup has simmered and all the flavors have mingled, squeeze in fresh lime juice. This adds a vibrant finish and balances out the spices.
Assemble and Serve
Ladle soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, sour cream, and chopped cilantro. Serve with lime wedges on the side.
Pairings
This hearty bowl of tortilla soup is practically a meal on its own, but here are a few pairings that take it to the next level:
- Side of Mexican rice or cilantro-lime rice: Helps soak up the spicy broth.
- Cheesy quesadillas or warm corn tortillas: For scooping or dipping.
- Crisp green salad: A simple romaine or mixed greens salad with a citrus vinaigrette balances the richness of the soup.
- Chilled Mexican lager or agua fresca: Complements the smoky spice without overpowering it.
For a heartier spread, pair it with elote (Mexican street corn) or even a light guacamole dip with tortilla chips.
FAQs
1. What’s the best cut of chicken for tortilla soup?
Chicken breast is commonly used for a leaner option, but chicken thighs give you a richer flavor. Pre-cooked rotisserie chicken or leftover chicken tenders work beautifully in this easy tortilla soup recipe. If you're making it from scratch, poach or roast chicken breast or thighs before shredding.
2. Can I make this tortilla soup in a crockpot?
Absolutely. This doubles as an excellent tortilla soup recipe crockpot style. Just combine all ingredients (except the lime juice and toppings) in your slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add lime juice before serving and top as desired.
3. How do I make this soup creamy?
To turn this into a creamy chicken tortilla soup, stir in half a cup of heavy cream or a few tablespoons of cream cheese at the end of cooking. Another lighter alternative is adding a swirl of sour cream or Greek yogurt just before serving.
4. Is this an authentic chicken tortilla soup?
This version leans toward a modern interpretation of authentic chicken tortilla soup while keeping true to traditional flavors like cumin, tomato, and fried tortilla strips. Authentic versions often have a more minimalistic broth base with pasilla chiles. You can adapt it either way!
5. Can I use turkey instead of chicken?
Definitely. If you’ve got leftover Thanksgiving turkey or roast turkey from dinner, you can turn this into a turkey tortilla soup in no time. Just shred it and follow the same process as you would with chicken.
