Chicken Tortilla Soup Crispy Strips

There's something about the smell of tortilla strips crisping in the oven that pulls me back to a friend's kitchen in Austin, where she ladled this soup into mismatched bowls on a drizzly afternoon. The broth was pure gold—tomato-rich and gently spiced—but it was those shattered strips of tortilla that made everyone pause mid-spoonful and ask for the recipe. I've made it dozens of times since, and it never fails to feel like a small moment of comfort, no matter the season.

I made this for my sister the week she moved into her first apartment, when her kitchen was still mostly empty boxes and a single cutting board. We sat on her floor eating straight from the pot because her dishes hadn't arrived yet, and somehow that made it taste even better. Now whenever she's had a rough week, she texts me asking if I'll teach her to make it properly.

Ingredients

• Corn tortillas: Six small ones, sliced thin, are your foundation for those irreplaceable crispy bits that make this soup sing.
• Vegetable oil: You'll use it twice—once for frying the tortilla strips until they're golden, and again as the base for building flavor in the pot.
• Yellow onion: Finely chopped, it becomes almost translucent and sweet as it cooks, creating the aromatic bed everything else sits on.
• Garlic and jalapeño: Minced garlic mellows into the broth while the jalapeño (seeded, if you prefer gentler heat) adds that bright, warm note.
• Red bell pepper: Diced small, it softens into the soup and brings natural sweetness and color without overpowering anything.
• Spice blend: Cumin, chili powder, smoked paprika, and oregano—bloom them in the hot oil for just a minute so they release all their character before the liquid goes in.
• Diced tomatoes: A 400g can is your tomato base, concentrated and ready to build the broth's body.
• Chicken broth: Four cups become your liquid foundation, and honestly, using homemade or a quality store brand makes a noticeable difference.
• Shredded chicken: Rotisserie chicken is a lifesaver here, already cooked and seasoned, though poached works just fine if you have time.
• Black beans and corn: A can of each, drained and rinsed, adds substance and a subtle sweetness that balances the savory spices.
• Fresh lime juice: Squeeze it fresh right before serving, as it brightens everything at the very last moment and ties the flavors together.
• Salt and pepper: Taste as you go, especially after adding the lime juice, because the acid will need a touch more salt to sing.

Instructions

Toast your tortilla strips:

Preheat your oven to 200°C (400°F), then toss the thin tortilla strips with a little oil and salt until they're evenly coated. Spread them on a baking sheet in a single layer and let them bake for 8 to 10 minutes, tossing halfway through so they crisp evenly on both sides. They should be golden and brittle when you pull them out; they'll crisp up even more as they cool.

Build the aromatics:

Heat 2 tablespoons of oil in a large pot over medium heat, then add your chopped onion and let it sit quietly for about 5 minutes until it turns translucent and tender. Once it's soft, add the minced garlic, diced jalapeño, and red bell pepper, stirring often for 2 to 3 minutes so everything releases its oils and perfume.

Bloom the spices:

Stir in the cumin, chili powder, smoked paprika, and oregano, cooking for just about 1 minute until the spices become fragrant and cling to the vegetables. This moment matters—it's when all those individual flavors wake up and start to blend together.

Add liquid and simmer:

Pour in the diced tomatoes and chicken broth, stirring gently to combine everything, then bring it to a gentle simmer. Add your shredded chicken, drained black beans, and corn kernels, letting them warm through for about 15 minutes so the flavors can meld and the soup becomes cohesive.

Finish with brightness:

Squeeze in the fresh lime juice and taste carefully, adjusting the salt and pepper to your preference because the lime will have shifted the balance slightly. This is your moment to make it your own.

Serve and garnish:

Ladle the soup into bowls and top each one generously with the crispy tortilla strips you made earlier, then add whatever garnishes call to you—avocado, cilantro, cheese, or a dollop of sour cream.

Save to Pinterest

The beauty of this soup is that it tastes like someone spent all afternoon in the kitchen, even though you've only been cooking for less than an hour. My neighbor came over once while I was making it, and the smell alone convinced her to stay for dinner.

Why the Crispy Strips Matter So Much

I learned early on that the tortilla strips are not just a garnish—they're the reason people ask for seconds. Their crunch against the soft beans and tender chicken creates this whole dialogue in your mouth that makes every spoonful feel intentional. The first few bites have that satisfying texture, and even after the strips begin to soften into the broth, they add a subtle depth and flavor that ordinary crackers never could.

Making It Your Own

This soup is forgiving and personal in the best way. Some people I know add a splash of cumin right at the end for extra depth, while others sneak in a pinch of smoked paprika beyond what the recipe calls for. I've seen friends add corn tortillas directly to the pot instead of frying them, though it changes the texture entirely. The point is that once you understand the base—the balance of spice, the brightness of lime, the substance of beans and chicken—you can adjust it to match your mood.

Pairing and Serving Ideas

This soup is happy alongside something simple like warm cornbread or a avocado-and-lime salad, though honestly it stands perfectly well on its own. I've served it at casual weeknight dinners and at larger gatherings, and it never once made anyone feel like they were eating something light or insufficient. If you're feeling festive, a crisp cold beer or a bright white wine makes an easy, natural pairing.

• Set out the garnishes in small bowls so everyone can build their own perfect bite and feel like they're in control of the experience.
• Make the soup a day ahead if you can, because the flavors deepen and meld overnight, though wait to fry the tortilla strips until just before serving.
• If the soup seems too thick after a day in the fridge, add a splash more broth when you reheat it because the vegetables will have absorbed some of the liquid.

Save to Pinterest

This soup has become the thing I make when I want to feed someone well without fussing, when I need comfort myself, or when I want to prove that Mexican-inspired food doesn't have to be complicated to be absolutely memorable. It's become my version of home cooking.

Recipe Questions & Answers

→ Can I make it spicier?

Yes, leave some jalapeño seeds in while dicing or add a pinch of cayenne pepper to the broth.

→ What is the best chicken to use?

Rotisserie chicken is recommended for convenience and added flavor, but poached breast meat works too.

→ Is this dish dairy-free?

The soup base is dairy-free. Simply omit the cheese and sour cream garnishes to keep it that way.

→ Can I use flour tortillas instead?

Corn tortillas are traditional and provide the best crunch, but flour tortillas can be used if necessary.

→ How should I store leftovers?

Store the soup and strips separately in airtight containers in the refrigerator for up to 3 days to maintain crispiness.