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Hearty Chicken Tortilla Soup with Crispy Strips and avocado

Hearty Chicken Tortilla Soup with Crispy Strips and Avocado

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 6 Bowls

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Sauté the Aromatics

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.