Spicy Chicken Tortilla Soup

There's something about the smell of cumin hitting hot oil that instantly transports me back to my neighbor's kitchen in Austin, where she first taught me that real tortilla soup isn't complicated—it's just chicken, tomatoes, and enough lime to make you pucker. I've made this version countless times since, tweaking it here and there, and it's become the soup I make when I want something that tastes like a warm hug but with a spicy kick.

I remember my partner standing at the stove with a wooden spoon in one hand, sneaking bites of crispy tortilla strips with the other, and asking why I didn't make this soup more often. That question made me realize it's the kind of dish that disappears from your mental recipe rotation simply because you take it for granted—but the moment it hits the table, everyone remembers exactly why they love it.

Ingredients

• Boneless, skinless chicken breasts (2, about 350 g): Two medium breasts give you enough protein without overwhelming the broth; they'll shred into tender, delicate pieces once simmered.
• Yellow onion (1 medium, diced): The foundation of the soup—don't rush this part, letting it soften builds the flavor base.
• Garlic (2 cloves, minced): Fresh garlic makes all the difference; the moment it hits the hot oil, your kitchen will smell like a Mexican restaurant.
• Red bell pepper (1, diced): It adds sweetness and body without overpowering the spice, plus those beautiful flecks of red throughout.
• Jalapeño (1, seeded and diced, optional): Leave the seeds in if you like real heat; remove them if you want the flavor without the fire.
• Diced tomatoes (1 can, 400 g): Canned works wonderfully here because the juice becomes part of your broth.
• Corn kernels (1 cup, 150 g, frozen or canned): Adds sweetness and a bit of texture; frozen actually works better than fresh in this case.
• Black beans (1 can, 400 g, drained and rinsed): They soften into the soup and add earthiness—rinsing them prevents the liquid from making everything murky.
• Chicken broth (1 liter or 4 cups): Use good quality broth here; it's not just background flavor, it carries everything.
• Ground cumin (1 tsp): This is the soul of the soup—toast it briefly in your mind before adding if you want maximum flavor.
• Chili powder (1 tsp): Provides warmth and depth without being aggressive.
• Smoked paprika (1/2 tsp): Just enough to add complexity and a hint of smokiness.
• Dried oregano (1/2 tsp): A whisper of herbal notes that ties everything together.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Essential for letting every ingredient shine; taste as you go.
• Corn tortillas (4, cut into strips): Fresh tortillas fry up crispier than packaged ones, but either works.
• Vegetable oil (2 tbsp total): One tablespoon for the base, one for crisping the tortillas.
• Avocado (1, diced): Add this just before serving so it stays creamy and doesn't turn brown.
• Fresh cilantro (1/4 cup, 15 g, chopped): The bright finish that brings everything into focus.
• Limes (2, cut into wedges): Everyone squeezes their own—it's part of the ritual.

Instructions

Build your foundation:

Heat 1 tablespoon of oil in a large pot over medium heat and add your diced onion. You'll know it's ready when it starts turning translucent and smells sweet, around 3 to 4 minutes.

Layer in the aromatics:

Stir in your minced garlic, diced bell pepper, and jalapeño, sautéing for about 2 minutes until fragrant. This is where the magic starts—your kitchen should smell incredible right now.

Combine everything:

Add the chicken breasts, diced tomatoes with their juice, corn, black beans, chicken broth, and all your spices—cumin, chili powder, paprika, oregano, salt, and pepper. Stir everything together so the spices dissolve evenly throughout the liquid.

Simmer gently:

Bring the pot to a boil, then immediately lower the heat and let it simmer gently for about 20 minutes. The chicken is ready when it's cooked through and pulls apart easily with a fork.

Shred and return:

Remove the chicken breasts to a cutting board and shred them with two forks into bite-sized pieces. Return the shredded chicken to the pot and give everything a good stir.

Make your crispy tortilla strips:

While the soup simmers, heat the remaining tablespoon of oil in a skillet over medium heat. Fry your tortilla strips in batches for just 1 to 2 minutes until they turn golden and crispy, then drain them on paper towels—they'll crisp up even more as they cool.

Taste and adjust:

Give the soup a taste and add more salt, lime, or spice as needed. This is your moment to make it exactly how you want it.

Serve with all the toppings:

Ladle the soup into bowls and top each one with crispy tortilla strips, diced avocado, fresh cilantro, and a generous squeeze of lime. Let everyone customize their own bowl at the table.

Save to Pinterest

What started as a weeknight dinner solution has become the soup my friends request whenever they're feeling under the weather or just need something that tastes like comfort. There's something about how the spice builds slowly, the brightness of the lime transforms it from ordinary to extraordinary, and the whole thing comes together without any fussy technique that makes everyone feel like they're sitting in the best Mexican kitchen they've ever known.

The Secret of the Tortilla Strips

The tortilla strips are honestly the difference between this being just another chicken soup and something that people will actually crave. I learned this the hard way by once adding them too early, watching them turn into soggy breadcrumbs by the time we sat down to eat. Now I fry them right before serving, and that crispy texture against the warm broth is what makes people ask for the recipe.

Playing with Heat Levels

I've made this soup for people with wildly different spice tolerances, and the beautiful thing is that it adapts easily. The base is warm and flavorful but not aggressive, so people who want more heat can add an extra jalapeño or a pinch of cayenne, while those who prefer it milder can just skip the jalapeño seeds entirely. I usually leave the seeds out and let everyone decide at the table how much heat they want by adjusting their lime squeeze and seasoning.

Making It Your Own

Once you've made this soup a couple of times, you'll start seeing where your own preferences live. Some people swear by adding a dollop of sour cream or shredded cheese, and honestly, I've never said no to either. I've also made it with rotisserie chicken when time was short, and while the flavor is slightly different, it cuts the cooking time in half and still tastes like home.

• Rotisserie chicken saves 20 minutes of cooking and works beautifully if you're in a hurry.
• A generous handful of shredded Oaxaca or Cotija cheese melts right into the hot soup and adds richness.
• If you make a big batch, the soup actually tastes better the next day when the spices have had time to meld together.

Save to Pinterest

This soup reminds me that the best meals are often the simplest ones, built on good ingredients and a willingness to let flavors speak for themselves. Every time I make it, I'm grateful for that day in my neighbor's kitchen and for how one good recipe can become part of your own cooking story.

Frequently asked questions about this recipe

→ What gives this soup its spicy flavor?

The spiciness comes from jalapeño, chili powder, and ground cumin, which blend to create a warm, zesty heat in the broth.

→ Can I make this soup gluten-free?

Yes, by using gluten-free corn tortillas for the crispy strips, the soup remains gluten-free and safe for sensitive diets.

→ How do I achieve crispy tortilla strips?

Fry corn tortilla strips in vegetable oil over medium heat until golden and crisp, then drain on paper towels to remove excess oil.

→ Can I substitute with rotisserie chicken?

Absolutely, using shredded rotisserie chicken saves time and still delivers rich flavor in the soup.

→ What sides pair well with this dish?

Crisp Mexican lagers or citrusy white wines complement the citrus notes and spices beautifully for a balanced meal.