Tortilla Soup Recipe
Make this Tortilla Soup Recipe for cozy, bright bowls with crisp tortilla strips and tender shredded chicken.
Ingredients
- 1 cup (240 ml) neutral oil, such as canola or vegetable, divided (for frying tortilla strips and sautéing)
- 8 small (6-inch / 15 cm) corn tortillas, cut into 1/4-inch (6 mm) wide strips
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 1 medium yellow onion (about 6 oz / 170 g), finely diced
- 1 medium carrot (about 3 oz / 85 g), finely diced
- 1 medium jalapeño pepper, seeded and finely minced (leave some seeds for extra heat, if desired)
- 4 cloves garlic, finely minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano), crumbled
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground coriander (optional)
- 1 tablespoon (16 g) tomato paste
- 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes, with their juices
- 6 cups (1.4 L) low-sodium chicken broth
- 2 small boneless, skinless chicken breasts (about 12 oz / 340 g total)
- 1/2 teaspoon freshly ground black pepper
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (150 g) frozen corn kernels (no need to thaw)
- 2 tablespoons (30 ml) fresh lime juice (from about 1 large lime), plus extra lime wedges for serving
- 1/4 cup (10 g) fresh cilantro leaves and tender stems, finely chopped, plus extra whole leaves for garnish
- 1 large ripe avocado, peeled, pitted, and diced
- 1/2 cup (55 g) crumbled queso fresco or shredded Monterey Jack cheese
- 1/3 cup (80 ml) Mexican crema or sour cream
- 1 small radish, very thinly sliced (optional, for garnish)
Instructions
Step 1: Prepare and Crisp the Tortilla Strips
Stack the corn tortillas and slice them into uniform 1/4-inch (6 mm) strips; pile them so the edges align for clean, even cuts. Choose your crisping method — deep-fry a few handfuls at a time in hot oil until the strips are visibly dry, lightly golden and crackling, then drain briefly on paper towels and sprinkle with kosher salt while still warm; or toss with a measured spoonful of neutral oil, spread in a single layer on a baking sheet and bake until uniformly crisp and pale-golden. The resulting strips should read crispy and porous, with delicate folded edges and a matte, slightly blistered surface that promises immediate crunch.
Step 2: Soften and Bloom the Aromatics
Using a shallow matte dark ceramic pot, sweat the finely diced onion and carrot in the reserved oil until the onion turns translucent with faint golden lacing and the carrot softens — you want tiny translucent cell walls and softened edges, not a mush. Add the minced jalapeño and let it relax and mute slightly, then stir in garlic and the dry spices: cumin, oregano, smoked paprika and optional coriander. Cook just until the spices become aromatic and coat the softened vegetables, the mixture smelling warm and resinous; the texture is glossy, slightly clinging to the pan, with visible flecks of ground spice and softened vegetable strands.
Step 3: Build the Tomato Base and Add Broth + Chicken
Blend in tomato paste and let it darken and stick to the bottom in places, developing a concentrated, slightly caramelized red-brown sheen. Add the fire-roasted diced tomatoes with their juices to deglaze, stirring until the mix becomes a loosely chunky, glossy purée studded with charred tomato bits. Pour in the clear chicken broth, season, and nestle the raw chicken breasts so they’re mostly submerged. Bring to a gentle simmer; visually the liquid should be a translucent golden-red, with the chicken plump, opaque at the edges and the surface showing occasional small bubbles and floating spice flecks.
Step 4: Cook, Shred, and Fold in Beans + Corn
After a gentle simmer and a short rest, transfer the cooked chicken to a plate and shred into warm, fibrous ribbons with two forks — the meat should appear pearly, moist, and stringy, releasing a little opaque juice. Add the drained black beans and frozen corn to the simmering broth and heat until the kernels swell glossy and the beans look satin-smooth. Return the shredded chicken and its collected juices to the pot and let everything knit together into a cohesive bowl-ready mixture: broth that clings lightly to chicken shreds and beans, with suspended corn kernels and occasional tomato pulp.
Step 5: Brighten with Lime, Herb, and Prep the Garnishes
Turn off the heat and stir in fresh lime juice and finely chopped cilantro so the broth brightens instantly — the surface should look livelier, with tiny green flecks and shimmering citrus oil droplets. Dice ripe avocado into clean cubes with creamy, buttery surfaces and prepare crumbled queso fresco, a small jar of Mexican crema, thin radish slices and lime wedges. Keep the crispy tortilla strips close so they remain glassy-crisp at serving and have the garnishes arranged in small bowls or ramekins for immediate assembly.
Step 6: Serve the Soup with Crisp Toppings
Ladle the piping-hot tortilla soup into a shallow matte charcoal ceramic bowl chosen for contrast with the light Calacatta-like surface; the final bowl should present a luminous golden-red broth dotted with black beans and corn, a nest of shredded chicken, and a poised handful of crisp tortilla strips that stand slightly above the surface. Finish with diced avocado, a drizzle of crema, a scattering of queso fresco, thin radish slices and cilantro leaves, plus a lime wedge on the rim. Serve immediately so the strips remain crisp; leftovers keep without the fresh garnishes for up to three days in airtight storage.
Notes
- Keep tortilla strips separate until serving to preserve crunch.
- Taste before salting; canned tomatoes and broth may add salt.
- Use chicken thighs for a richer flavor, or swap for extra beans for a vegetarian version.
- Reheat gently on the stove and add a splash of broth if needed.
- Prepare garnishes ahead and assemble at the table for best texture.