Tortilla Soup Mexican Flavor (Print version)
Zesty tomato broth with tender chicken, crispy tortilla strips, and fresh toppings for a flavorful Mexican dish.
# What you'll need:
→ Chicken & Broth
01 - 2 boneless, skinless chicken breasts
02 - 6 cups low sodium chicken broth
03 - 1 bay leaf
→ Vegetables & Aromatics
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped (optional)
07 - 1 red bell pepper, diced
08 - 1 can (14 oz) diced tomatoes
09 - 1 tablespoon tomato paste
→ Spices
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon dried oregano
14 - Salt and black pepper, to taste
→ Tortilla Strips
15 - 4 corn tortillas, cut into thin strips
16 - Vegetable oil, for frying
→ Garnishes
17 - 1 avocado, diced
18 - ½ cup shredded Monterey Jack or cheddar cheese
19 - ¼ cup fresh cilantro, chopped
20 - 1 lime, cut into wedges
21 - ¼ cup sour cream (optional)
# How to make it:
01 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Sauté onion, garlic, jalapeño, and bell pepper until softened, about 5 minutes.
02 - Stir in tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
03 - Add diced tomatoes and chicken broth to the pot. Mix well, then add chicken breasts and bay leaf. Bring to a gentle boil, reduce heat, and simmer for 15 to 18 minutes until chicken is cooked through.
04 - While soup simmers, heat vegetable oil to about 125°C (½ inch depth) in a skillet over medium-high heat. Fry tortilla strips in batches until crisp and golden, 1 to 2 minutes. Drain on paper towels and set aside.
05 - Remove chicken from pot, shred with two forks, and return to soup. Discard bay leaf. Simmer an additional 5 minutes. Adjust seasoning to taste.
06 - Ladle soup into bowls. Garnish with crispy tortilla strips, diced avocado, shredded cheese, chopped cilantro, a squeeze of lime, and sour cream if desired.
# Expert suggestions:
01 -
- The contrast between crispy tortilla strips and silky broth is genuinely addictive—it's texture magic in a bowl
- You can have it on the table in under an hour, making it perfect for weeknight dinners that feel special
- It's endlessly customizable; everyone can load up their own bowl with their favorite toppings, making it feel personal
02 -
- Don't skip frying the tortilla strips fresh—they soften immediately once they hit the hot broth, so you need them crispy going in or the texture disappears
- Temperature control matters more than you'd think; if your broth boils hard instead of simmering gently, the chicken toughens up and the flavors don't develop as beautifully
03 -
- Make extra crispy tortilla strips because they disappear faster than you'd expect—people can't resist them, and extra means you always have enough
- The secret to depth is the tomato paste bloomed with spices; never skip that step, because it's what separates this from a simple broth