Free recipe Mexican

Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 corn tortillas, cut into thin strips; 3 tbsp vegetable oil, divided; 1 yellow onion, diced; 1 jalapeno, seeded and minced; 4 cloves garlic, minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp dried oregano, preferably Mexican; 1 chipotle pepper in adobo, minced, plus 1 tbsp adobo sauce; 1 can fire-roasted diced tomatoes, 14.5 oz; 6 cups low-sodium chicken broth; 1 1/2 lb boneless skinless chicken thighs; 1 can black beans, 15 oz, drained and rinsed; 1 cup corn kernels, frozen or fresh; 2 tbsp fresh lime juice, plus wedges for serving; 1/2 cup fresh cilantro, chopped; kosher salt, to taste; 1 avocado, diced, for serving; 1 cup monterey jack cheese, shredded, for serving; sour cream, for serving

A smoky chipotle-tomato broth with tender shredded chicken, black beans and corn, topped with crisp baked tortilla strips, avocado and melty cheese.

By Priya Hollis, Head of Shop & Product Published December 18, 2025

Jump to recipe

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 6
Level: Easy

Chicken tortilla soup is all about the toppings, but the broth has to earn them. Ours starts with onion, jalapeno and garlic, then gets smoky depth from a chipotle in adobo, fire-roasted tomatoes and toasted spices.

Boneless chicken thighs poach right in the broth, so they stay juicy and flavor the soup as they cook. Black beans and corn make it hearty enough for dinner, and a squeeze of lime at the end keeps it bright.

We bake the tortilla strips instead of frying them, which is easier and still delivers plenty of crunch. Pile them on with avocado, shredded Monterey Jack, cilantro and a spoonful of sour cream.

Smoky chipotle broth
Crispy baked tortilla strips
Build-your-own toppings

Directions

Heat the oven to 400 degrees F. Toss the tortilla strips with 1 tbsp of the oil and a pinch of salt and spread on a rimmed baking sheet.
Bake, stirring once, until golden and crisp, 10 to 14 minutes. Set aside to cool.
Meanwhile, heat the remaining 2 tbsp oil in a large pot over medium heat. Add the onion and jalapeno and cook until soft, about 6 minutes.
Add the garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute until fragrant.
Stir in the chipotle, adobo sauce and tomatoes and cook for 2 minutes, scraping the bottom of the pot.
Add the broth, chicken thighs and 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until the chicken is cooked through and tender, about 20 minutes.
Transfer the chicken to a cutting board and shred it with two forks.
Return the chicken to the pot along with the black beans and corn and simmer for 5 minutes.
Stir in the lime juice and half the cilantro, then taste and adjust the salt.
Ladle into bowls and top with the tortilla strips, avocado, cheese, sour cream, remaining cilantro and a lime wedge.

Test-kitchen tips

Store the soup and tortilla strips separately. The soup keeps for 4 days in the fridge; the strips stay crisp for 2 days in an airtight container.
Add the tortilla strips right before eating so they keep some crunch as they soak up the broth.
For a milder soup, skip the chipotle and use 1 tsp smoked paprika instead.