Chicken Tortilla Soup with Tomato-Chile Broth

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 8 (6-inch) corn tortillas, cut into 1/4-inch strips + 1/2 cup neutral oil (for frying)
• 2 dried ancho chiles + 1 dried guajillo chile
• 1 tbsp neutral oil; 1 medium yellow onion; 4 garlic cloves
• 1 (28-oz) can fire-roasted crushed tomatoes; 6 cups low-sodium chicken broth
• 1 tsp cumin; 1 tsp Mexican oregano; 1/2 tsp smoked paprika; 1 bay leaf
• 1 chipotle in adobo + 1 tsp adobo (optional); 2 tsp kosher salt (divided); 1/2 tsp pepper
• 1.25 lb boneless, skinless chicken thighs (or 3 cups shredded rotisserie chicken)
• 1 (15-oz) can black beans, rinsed; 1 1/2 cups corn kernels
• 1 large avocado; 1/2 cup queso fresco; cilantro; 2 limes; optional jalapeño and radishes

Do This

• 1. Fry tortilla strips at 350°F in 1/2 cup oil until golden, 2–3 minutes per batch; drain and salt.
• 2. Toast anchos and guajillo in a dry pot 30–45 seconds per side; soak in hot water 10 minutes.
• 3. Sauté onion (5 minutes) and garlic (1 minute); blend with tomatoes, soaked chiles, and chipotle.
• 4. Bloom cumin/oregano 30 seconds; add puree, paprika, bay leaf, and broth; simmer 10 minutes.
• 5. Add chicken thighs; simmer gently until cooked, 12–15 minutes. Shred and return. (If using rotisserie, add now.)
• 6. Stir in beans, corn, lime juice; season to taste. Ladle into bowls and top with avocado, queso fresco, cilantro, jalapeño, radish, and crispy strips.

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Why You’ll Love This Recipe

• Balanced, tomato-chile broth with gentle heat and bright limey finish.
• Hearty and satisfying with pulled chicken, black beans, and sweet corn.
• Crunchy fried tortilla strips add irresistible texture to every spoonful.
• Weeknight-friendly with smart shortcuts and make-ahead options.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, 1 large avocado, 2 limes, 1 jalapeño (optional), 4 radishes (optional), fresh cilantro
• Dairy: Queso fresco or cotija (1/2 cup crumbled)
• Pantry: 8 corn tortillas, neutral oil, 2 dried ancho chiles, 1 dried guajillo chile, 1 (28-oz) can fire-roasted crushed tomatoes, 6 cups low-sodium chicken broth, 1 chipotle in adobo, ground cumin, Mexican oregano, smoked paprika, bay leaf, kosher salt, black pepper, 1 (15-oz) can black beans, 1 1/2 cups corn (frozen or canned)

Full Ingredients

Crispy Tortilla Strips

• 8 (6-inch) corn tortillas, cut into 1/4-inch-wide strips
• 1/2 cup neutral oil (canola or avocado), for frying
• Pinch of kosher salt

Tomato–Chile Broth

• 2 dried ancho chiles, stemmed and seeded
• 1 dried guajillo chile, stemmed and seeded
• 1 tablespoon neutral oil
• 1 medium yellow onion, chopped (about 1 1/2 cups)
• 4 garlic cloves, smashed
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 chipotle pepper in adobo plus 1 teaspoon adobo sauce (optional, for heat and smokiness)
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano, crumbled
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 2 teaspoons kosher salt, divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice (from 1–2 limes)

Protein & Add-Ins

• 1.25 pounds boneless, skinless chicken thighs (or 3 cups shredded rotisserie chicken)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels (fresh or frozen)

Toppings

• 1 large ripe avocado, diced
• 1/2 cup crumbled queso fresco or cotija
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• 4 radishes, thinly sliced (optional)
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Slice and fry the tortilla strips

Cut the tortillas into 1/4-inch-wide strips. In a heavy skillet or Dutch oven, heat 1/2 cup neutral oil to 350°F (use an instant-read thermometer). Fry the strips in 2–3 batches, 2–3 minutes per batch, stirring to keep them from sticking, until crisp and deep golden. Transfer to a paper towel–lined plate and sprinkle with a pinch of kosher salt. Set aside. Keep the pot; you can use it for the soup.

Step 2: Toast and soften the dried chiles

In the empty pot (no oil), toast the ancho and guajillo chiles over medium heat until fragrant and pliable, 30–45 seconds per side. Do not burn. Transfer to a bowl and cover with very hot water. Soak for 10 minutes, then drain. Reserve a few tablespoons of the soaking liquid if you need it to loosen the blender later.

Step 3: Sauté aromatics and blend the tomato–chile base

Add 1 tablespoon neutral oil to the pot over medium heat. Sauté the onion with 1/2 teaspoon salt until translucent and lightly golden, about 5 minutes. Add the garlic and cook 1 minute more. Transfer onion and garlic to a blender. Add the soaked chiles, crushed tomatoes, chipotle and adobo (if using), and 1 cup of the chicken broth. Blend on high until very smooth, 45–60 seconds.

Step 4: Bloom spices and simmer the broth

Return the pot to medium heat. Add cumin and Mexican oregano; toast 30 seconds until fragrant. Pour in the tomato–chile puree, smoked paprika, bay leaf, and remaining 5 cups broth. Season with 1 teaspoon salt and the black pepper. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 10 minutes to meld flavors.

Step 5: Cook and shred the chicken

Submerge the chicken thighs in the simmering broth and cook gently (barely bubbling) until cooked through, 12–15 minutes; internal temperature should reach 165°F. Remove the chicken to a board, shred with two forks, and return the meat to the pot. If using rotisserie chicken, skip cooking and add the shredded meat now. Simmer 2 minutes.

Step 6: Add beans, corn, and brighten

Stir in the black beans and corn. Simmer 5 minutes to heat through. Add the lime juice and taste; add more salt or lime to balance. Remove and discard the bay leaf.

Step 7: Ladle and top generously

Divide the soup among warm bowls. Top with a handful of crispy tortilla strips, diced avocado, queso fresco, cilantro, and, if desired, jalapeño and radish. Serve with lime wedges. Enjoy immediately for maximum crunch.

Pro Tips

• Use day-old tortillas for cleaner frying and extra-crisp strips.
• Keep fried strips crisp by cooling completely and storing uncovered while you finish the soup; add at the table.
• Control heat with the dried chiles and chipotle; remove the chipotle for mild, add a second for medium-hot.
• For a silkier broth, strain the blended puree through a fine-mesh sieve before simmering.
• If the soup tastes flat, add a pinch more salt and a squeeze of lime before anything else.

Variations

• Vegetarian: Use vegetable broth, skip chicken, and add 2 cups diced roasted sweet potato or zucchini.
• Slow Cooker: Blend the base as written. Add puree, spices, and 6 cups broth to slow cooker with 1.25 lb thighs; cook on Low 6–7 hours or High 3–4 hours. Shred, then add beans, corn, and lime for the last 20 minutes.
• Extra Smoky: Swap in fire-roasted corn and add 1 teaspoon adobo sauce (without the pepper) to the blend.

Storage & Make-Ahead

Refrigerate the soup (without tortilla strips and avocado) in an airtight container for up to 4 days, or freeze up to 3 months. Reheat gently over medium heat until steaming. Fry tortilla strips up to 24 hours ahead; cool completely and store in an airtight container at room temperature. Dice avocado just before serving. If reheated soup thickens, loosen with a splash of broth or water.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 480 calories; 25 g protein; 31 g carbohydrates; 22 g fat; 7 g fiber; 920 mg sodium. Values will vary based on toppings, salt, and oil absorption.