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Bowl of chicken tortilla soup topped with crisp tortilla strips, avocado, and cheese on a wooden table

The Best Chicken Tortilla Soup With Crispy Baked Tortilla Strips

A brothy chicken tortilla soup with chicken poached right in the pot, toasted spices, black beans, corn, and crisp baked tortilla strips on top.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Soup
Cuisine: tex-mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tablespoon avocado oil
  • 1 medium yellow onion diced (about 1 1/2 cups)
  • 1 large red bell pepper diced (about 1 cup)
  • 1 jalapeño seeds removed, minced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 can 14.5 ounces fire-roasted diced tomatoes, undrained
  • 6 cups low-sodium chicken broth halal-certified
  • 1 1/2 pounds boneless skinless chicken breasts (halal-certified)
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 1/4 teaspoons Diamond Crystal kosher salt divided
  • 3 tablespoons fresh lime juice from about 2 limes
  • 1/4 cup chopped fresh cilantro
For the tortilla strips
  • 4 corn tortillas 6-inch
  • 1 tablespoon avocado oil
  • 1/4 teaspoon Diamond Crystal kosher salt
For serving
  • 1 large ripe avocado diced
  • 3/4 cup shredded Monterey Jack cheese made with microbial rennet
  • Lime wedges

Equipment

  • Dutch oven, 5 to 6 quarts
  • Rimmed baking sheet, 18x13 inches, with parchment paper
  • Instant-read thermometer
  • Fine-mesh strainer
  • Kitchen shears

Method
 

  1. Preheat the oven to 400°F and line an 18x13-inch baking sheet with parchment. Cut the tortillas into 1/2-inch strips, toss with 1 tablespoon avocado oil and 1/4 teaspoon salt, and spread in one layer. Bake 8 to 10 minutes, flipping once halfway, until golden with lightly blistered edges.
  2. Heat 1 tablespoon avocado oil in the Dutch oven over medium heat for 1 minute. Add the onion, bell pepper, and 1/2 teaspoon salt, and cook 6 to 7 minutes, stirring often, until the onion is soft with a few golden edges.
  3. Stir in the garlic, jalapeño, tomato paste, chili powder, cumin, paprika, and oregano. Cook 1 to 2 minutes until the paste darkens to brick red and smells toasty.
  4. Add the tomatoes with their juices and the broth, scraping up the browned bits. Boil over high heat about 5 minutes, until large bubbles break across the surface.
  5. Reduce the heat to medium-low, add the chicken, and set the lid slightly ajar. Simmer 18 to 22 minutes with small bubbles at the edges only, until the chicken is white throughout and an instant-read thermometer reads 165°F in the thickest part.
  6. Move the chicken to a cutting board and shred with two forks, about 2 minutes, until the pieces are bite-size.
  7. Return the chicken to the pot with the black beans and corn. Simmer 5 minutes, until the corn looks bright yellow and the broth steams gently.
  8. Off the heat, stir in the lime juice, cilantro, and remaining 3/4 teaspoon salt. Taste and adjust one thing at a time until the broth tastes bright.
  9. Ladle into bowls and top with the tortilla strips, avocado, and cheese. Serve right away, while the cheese softens at the edges and the strips stay crisp.

Notes

Diamond Crystal kosher salt was used. If you use Morton kosher salt, cut each salt measurement roughly in half.
Boneless chicken thighs work in place of breasts and need about 5 more minutes of simmering.
Storage: Refrigerate 3 to 4 days in airtight containers, or freeze without toppings for up to 3 months.