Warm, zesty, and full of comfort—this Chicken Tortilla Soup is the perfect way to cozy up on a chilly night. Loaded with tender chicken, bold spices, and crunchy toppings, it’s a crowd-pleasing favorite you’ll want on repeat!

A big bowl of Chicken Tortilla Soup feels like being wrapped in a warm, flavorful hug—especially when the weather turns cold and comfort food calls your name!

Ingredients For The Best Chicken Tortilla Soup

For The Crispy Tortilla Strips

• 8 small corn tortillas (6-inch), preferably a day old
• 1/3 cup neutral oil (avocado, vegetable, or sunflower)
• Fine sea salt, to finish

For The Soup Base

• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 1 medium red bell pepper, diced small
• 1 medium green bell pepper, diced small
• 4 cloves garlic, minced
• 1–2 jalapeños, seeded and finely chopped (use 2 for extra heat)
• 2 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 1 1/4 tsp fine sea salt (plus more to taste)

Liquids & Tomatoes

• 1 (14.5 oz) can fire-roasted diced tomatoes, with juices
• 6 cups low-sodium chicken broth (homemade or good-quality boxed)

Chicken & Add-Ins

• 1 1/2 lb boneless, skinless chicken thighs
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn (fire-roasted corn if you find it)
• Juice of 2 limes, freshly squeezed

For Serving (Build-Your-Own Topping Bar)

Treat this like a non-negotiable section. Toppings turn good soup into restaurant-level soup.

• 1–2 ripe avocados, diced
• 1 cup shredded sharp cheddar or Mexican blend cheese
• 1/2 cup crumbled cotija or feta
• 1/2 cup sour cream or Greek yogurt
• Fresh cilantro leaves, roughly chopped
• Extra lime wedges
• Thinly sliced radishes
• Extra jalapeño slices or pickled jalapeños
• Extra tortilla strips (you will want more, trust me)

Turning Ingredients Into Magic: How To Build This Chicken Tortilla Soup

1. Fry The Tortilla Strips First

• Stack the corn tortillas. Slice them into straight strips about 1/4 inch wide. Then cut once crosswise so they are manageable, bite-sized strips.
• Heat The Oil
• Add the 1/3 cup neutral oil to a large, heavy-bottomed pot or Dutch oven—the same pot you will use for the soup. Heat over medium heat until a tiny strip of tortilla sizzles immediately when it touches the oil.
• Drop in a handful of tortilla strips. Spread them out so they sit in a single layer. Fry, stirring occasionally, for 2–4 minutes until they turn deep golden and crisp around the edges. Move them to a paper towel–lined plate and sprinkle with a pinch of fine sea salt while they are still hot.
• Repeat with remaining strips. Do not rush this step; color equals flavor.
• Once all strips are fried, pour off all but 2 tablespoons of the frying oil from the pot. You will build your soup base in that flavorful oil.

2. Build A Deeply Flavored Base

• Set the pot with the reserved oil over medium heat. Add chopped onion and both bell peppers. Stir to coat everything in the oil. Cook for 7–9 minutes, stirring occasionally, until the onions turn translucent and the peppers soften. You want gentle color on the edges, not a hard sear.
• Stir in minced garlic and chopped jalapeños. Cook for 1–2 minutes until fragrant. Stay close—garlic turns bitter if left alone too long.
• Add tomato paste, cumin, smoked paprika, coriander, chili powder, oregano, black pepper, and 1 teaspoon of the salt. Stir so the tomato paste coats the vegetables and forms a thick, brick-red base. Cook this mixture for 2–3 minutes, letting it sizzle gently. This toasting step wakes up the spices and removes the raw taste from the tomato paste.
• Pour in the fire-roasted diced tomatoes with their juices. Stir well, scraping up any browned bits from the bottom of the pot. Those bits carry flavor; nothing gets left behind.

3. Simmer The Chicken To Perfection

• Pour in the chicken broth and stir to combine. Nestle the chicken thighs into the liquid so they sit fully submerged. Add the remaining 1/4 teaspoon of salt for now.
• Increase the heat to medium-high until the soup just starts to bubble, then drop it back down to medium-low. You want a lazy simmer—soft bubbles that quietly pop at the surface, not a rolling boil.
• Simmer for 20–25 minutes, partially covered. Flip the chicken once halfway through. The chicken becomes tender enough to shred easily with two forks.
• Transfer the chicken pieces to a cutting board. Use two forks to shred them into bite-sized strips. No need for perfection; rustic shreds taste best here.
• Slide the shredded chicken back into the soup. Give everything a thorough stir.

4. Add Beans, Corn, And Lime

• Stir in the rinsed black beans and frozen corn. Keep the heat at a gentle simmer for another 8–10 minutes. This gives the beans time to warm through and lets the corn release a little sweetness into the broth.
• Turn off the heat. Stir in the freshly squeezed lime juice. Taste the soup. At this stage you decide how bold you want the flavors. Add more salt in small pinches if needed, and another squeeze of lime if you want a brighter finish.

5. Serve With A Topping Party

• Arrange bowls with avocado, shredded cheese, cotija, sour cream, cilantro, lime wedges, radishes, jalapeños, and your golden tortilla strips.
• Spoon the soup into warm bowls. Make sure every bowl gets a generous amount of chicken, beans, and corn—not just broth.
• On each bowl, pile on a handful of tortilla strips, a scoop of avocado, a sprinkle of cheese, a spoonful of sour cream, and a shower of cilantro. Add radishes and jalapeños if you like extra punch. Finish with a squeeze of lime right over the top.

Extra Tips To Make This Chicken Tortilla Soup Unforgettable

• Use Thighs, Not Breasts: Thighs stay juicy, hold flavor better, and stand up beautifully to simmering. Breasts often turn dry and stringy in this style of soup.
• Play With Heat Levels: For a mild pot, use just 1 jalapeño and remove all seeds and membranes. For more heat, keep some seeds in or add a dash of hot sauce at the end of cooking.
• Make It Creamy (If You Want): Stir in a small splash of heavy cream or a spoonful of sour cream directly into your bowl. The soup instantly shifts into a creamy, slightly richer version without losing its brightness.
• Roast Your Corn For Extra Flavor: If you own a grill pan or skillet, quickly char the corn in a dry pan until some kernels blister. That extra smokiness earns compliments.
• Double The Tortilla Strips: Everyone steals extra strips. Always fry more than you think you need and stash a bowl of them on the table for snacking.

Storage, Reheating, And Make-Ahead Magic

• Fridge: Cool the soup to room temperature, then store it in airtight containers in the refrigerator for up to 4 days. Keep tortilla strips and toppings separate so they stay crisp and fresh.
• Freezer: Ladle the soup (without toppings or tortilla strips) into freezer-safe containers. Leave a little space at the top for expansion. Freeze for up to 3 months.
• Reheating: Warm the soup gently on the stove over medium-low heat until steaming. If it looks thicker the next day, loosen it with a splash of water or broth. Serve with fresh lime, toppings, and the crunchy tortilla strips you either fried fresh or kept in an airtight container at room temperature for up to 2–3 days.

A Cozy Final Word On Chicken Tortilla Soup

Once you taste this bowl—deeply seasoned broth, tender chicken, bright lime, and those unapologetically crunchy tortilla strips—you understand why people build entire weeknights around Chicken Tortilla Soup. Save this recipe, print it, spill on it, and let it become one of those dishes your people request by name every time the weather turns moody.