Smoked Chicken Tortilla Soup With Lime and Crunchy Tortilla Strips

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 8 (6-inch) corn tortillas, sliced into thin strips
• 2 tbsp avocado oil (or vegetable oil), plus 1 tbsp for sautéing
• 1/2 tsp kosher salt
• 1 1/2 cups corn kernels (from 2 ears or frozen, thawed)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 1 (28 oz) can fire-roasted diced tomatoes (with juices)
• 1 (4 oz) can diced green chiles
• 6 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• About 1 lb smoked chicken meat, shredded (about 3 packed cups)
• 2 tbsp fresh lime juice (from 1–2 limes)
• Optional toppings: chopped cilantro, diced avocado, crumbled cotija, sliced jalapeño, extra lime wedges

Do This

• 1) Bake tortilla strips at 375°F for 10–12 minutes with oil and salt until crisp.
• 2) Char corn in a hot dry skillet 6–8 minutes until browned in spots; set aside.
• 3) Sauté onion in 1 tbsp oil for 6–8 minutes; add garlic and spices for 30 seconds.
• 4) Add tomatoes, green chiles, broth, and black beans; simmer 20 minutes.
• 5) Stir in shredded smoked chicken and charred corn; simmer 5 minutes to heat through.
• 6) Turn off heat; add lime juice and adjust salt.
• 7) Serve hot with tortilla strips and your favorite toppings.

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Why You’ll Love This Recipe

• Big smoky flavor without a fussy method: smoked chicken does the heavy lifting.
• Roasted tomatoes, green chiles, cumin, and lime hit that perfect tortilla-soup comfort note.
• Charred corn adds sweet, toasty “grill” vibes that feel BBQ-adjacent.
• Crispy tortilla strips stay crunchy when added at the table (best texture, every bowl).

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, 1–2 limes, 1 small bunch cilantro (optional), 1–2 avocados (optional), 1 jalapeño (optional), 2 ears corn (or frozen kernels)
• Dairy: Cotija cheese (optional), sour cream (optional)
• Pantry: Corn tortillas, avocado oil (or vegetable oil), low-sodium chicken broth, fire-roasted diced tomatoes (28 oz), diced green chiles (4 oz), black beans (15 oz), ground cumin, smoked paprika, dried oregano, ground coriander, kosher salt, black pepper

Full Ingredients

Crispy Tortilla Strips

• 8 (6-inch) corn tortillas
• 2 tbsp avocado oil (or vegetable oil)
• 1/2 tsp kosher salt

Soup Base

• 1 1/2 cups corn kernels (from 2 ears corn, or frozen kernels thawed)
• 1 tbsp avocado oil (or vegetable oil)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 1 (28 oz) can fire-roasted diced tomatoes (with juices)
• 1 (4 oz) can diced green chiles
• 6 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 tsp kosher salt, plus more to taste

Smoked Chicken + Finish

• About 1 lb smoked chicken meat, shredded (about 3 packed cups)
• 2 tbsp fresh lime juice (from 1–2 limes)

Optional Toppings (Serve-at-the-Table)

• 1/2 cup chopped fresh cilantro
• 1 avocado, diced
• 1/2 cup crumbled cotija cheese (or shredded Monterey Jack)
• 1 jalapeño, thinly sliced
• Lime wedges
• Sour cream

Step-by-Step Instructions

Step 1: Make the crunchy tortilla strips

Preheat the oven to 375°F. Stack the tortillas, slice them into thin strips (about 1/4-inch wide), and spread on a rimmed sheet pan.

Drizzle with 2 tbsp oil, sprinkle with 1/2 tsp kosher salt, and toss to coat. Spread into an even layer.

Bake for 10–12 minutes, tossing once at the 6-minute mark, until crisp and lightly golden. (They’ll keep crisping as they cool.) Set aside.

Step 2: Char the corn for smoky-sweet depth

Heat a large, dry skillet (cast iron works great) over medium-high heat. Add the 1 1/2 cups corn and cook for 6–8 minutes, stirring occasionally, until you see browned, charred spots.

Transfer the corn to a bowl and set aside. This quick step adds that grilled flavor that makes the soup feel BBQ-adjacent.

Step 3: Sauté the onion and bloom the spices

In a large Dutch oven or soup pot, heat 1 tbsp oil over medium heat. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.

Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the cumin, smoked paprika, oregano, coriander, and black pepper, and cook for 30 seconds to bloom the spices (this helps them taste fuller, not dusty).

Step 4: Build the broth with roasted tomatoes and chiles

Add the 28 oz fire-roasted tomatoes (with juices) and the 4 oz diced green chiles. Stir, scraping up any flavorful bits from the bottom of the pot.

Pour in the 6 cups chicken broth. Add the black beans and 1 tsp kosher salt. Bring to a gentle boil over medium-high heat, then reduce to low to maintain a steady simmer.

Step 5: Simmer to bring everything together

Simmer the soup, uncovered, for 20 minutes, stirring occasionally. This melds the roasted tomato-chile base with the spices and gives the broth time to taste rich and cohesive.

If you prefer a slightly thicker, restaurant-style body, use a ladle to scoop out about 1 1/2 cups of soup (mostly beans and tomatoes) and blend until smooth, then stir it back in. (This is optional but very effective.)

Step 6: Add smoked chicken and charred corn

Stir in the shredded smoked chicken and the charred corn. Keep the soup at a gentle simmer for 5 minutes, just until the chicken is heated through.

Avoid boiling hard here, especially if your smoked chicken is already quite tender; gentle heat keeps it juicy.

Step 7: Finish with lime and serve with crunchy toppings

Turn off the heat and stir in 2 tbsp fresh lime juice. Taste and adjust salt as needed (smoked chicken can vary in saltiness).

Ladle into bowls and top with tortilla strips. Add any toppings you like (cilantro, avocado, cotija, jalapeño, sour cream, extra lime wedges). For the best crunch, add tortilla strips right before eating.

Pro Tips

• Use a light hand with salt until the end: Smoked chicken and broth brands vary. Finish seasoning after the chicken goes in.
• Go for gentle simmering, not a hard boil: This keeps smoked chicken tender and prevents the broth from tasting harsh.
• Want more smoke? Add 1/2 tsp smoked paprika extra, or stir in 1 tsp adobo sauce from a can of chipotles (start small; it’s potent).
• Keep strips crisp: Store tortilla strips separately in an airtight container at room temperature and top each bowl at the table.
• Make it thicker without cream: Blend a portion of the soup (beans + tomatoes) and stir back in for a velvety, hearty texture.

Variations

• Extra BBQ-adjacent version: Add 1 tbsp tomato paste with the spices and 2 tsp apple cider vinegar at the end for a subtle tang that nods toward barbecue flavors.
• Spicier tortilla soup: Add 1/2 tsp cayenne with the spices, or top with pickled jalapeños.
• Creamy finish (optional): Stir in 1/2 cup heavy cream after simmering (off heat), or add a dollop of sour cream to each bowl.

Storage & Make-Ahead

Cool soup to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (about 165°F in the center), stirring occasionally. Freeze (without tortilla strips or fresh toppings) for up to 3 months; thaw overnight in the fridge before reheating. Make tortilla strips up to 2 days ahead and store airtight at room temperature.

Nutrition (per serving)

Approximate, based on 6 servings and including tortilla strips (not including optional toppings): 420 calories, 28 g protein, 42 g carbohydrates, 14 g fat, 9 g fiber, 900 mg sodium.