Chicken Tortilla Soup

Ingredients

• 6 mediumcorn tortillas, cut into 6 mm strips
• 60 ml (¼ cup)olive oil
• to tastesalt
• 30 ml (2 tablespoons)olive oil
• 1 largeonion, chopped
• 3 clovesgarlic, minced
• 1 mediumjalapeño pepper, diced and seeded
• 1 teaspoonground cumin
• 1 teaspoonchilli powder
• 822 g (29 oz; 2 × 14.5 oz cans)crushed tomatoes
• 946 ml (4 cups)low-sodium or no-added-salt chicken stock
• 2 cups (about 280 g)cooked chicken, shredded
• 150 g (1 cup)corn, frozen or canned
• 411 g (14.5 oz; 1 can)black beans
• 1lime, juiced
• 2 tablespoonscilantro, chopped
• 1avocado, diced, for serving
• to tastecheddar cheese, shredded
• to tastesour cream

Instructions

1. 1

   Fry the tortillas

   Heat 60 ml olive oil in a frying pan over medium-high heat. Fry the tortilla strips in batches, then transfer them to a plate lined with kitchen paper to drain. Season with salt to taste.

2. 2

   Soften the vegetables

   Heat 30 ml olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, garlic and jalapeño and cook for 3 minutes, or until the onion has softened.

3. 3

   Simmer the soup

   Add the remaining soup ingredients and simmer for 15 minutes. Garnish with the chopped cilantro.

4. 4

   Serve with toppings

   Ladle the soup into bowls and top with the tortilla crisps and other optional toppings.

What is chicken tortilla soup?

Chicken tortilla soup is a Mexican-inspired soup built around a savoury tomato broth, with chicken, vegetables and beans for substance. Tortilla strips add a crisp finish, while toppings such as avocado, cheese and sour cream bring contrasting textures.

This version keeps the method simple: soften aromatics, simmer the soup ingredients together, then add the freshly fried tortillas at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 512 calories, 27g protein, 53g carbs, 25g fat.

The corn tortillas, corn, beans and tomatoes supply much of the carbohydrate, while olive oil, avocado, cheese and sour cream contribute fat. Chicken provides protein, with the beans adding some too. For a balanced plate, serve a generous portion of soup with a fresh salad and add creamy toppings to taste.

Build the flavour base

Aromatics: cooking the onion, garlic and jalapeño in olive oil for 3 minutes softens them before the liquid goes in. Keep the heat at medium so the garlic does not scorch.

Spices: cumin and chilli powder season the broth as it simmers with the tomatoes and stock. The jalapeño adds heat; remove its seeds for a milder result.

Keep the tortilla strips crisp

Frying: cook the strips in batches in the hot oil rather than crowding the pan. Drain them on kitchen paper and season while they are still warm.

Serving: add the crisps just before eating. They soften if left sitting in the soup, so keep any extra strips separate for the table.

Check the soup as it simmers

Timing: simmer the combined soup ingredients for 15 minutes, as directed. This gives the chicken, beans and corn time to warm through and lets the flavours come together.

Texture: the broth should be hot and the vegetables tender, while the shredded chicken stays in pieces. Stir gently so the beans do not break up too much.

Choose the right toppings

Fresh finish: lime juice and cilantro brighten the rich tomato broth. Add the diced avocado when serving so it keeps its shape.

Creamy toppings: shredded cheddar and sour cream are optional, and can be served at the table so everyone can choose their own combination.

What to serve alongside

The soup is substantial on its own, with chicken, beans, corn and tortillas in each bowl. For a larger meal, serve it with a simple green salad or extra warm tortillas.

Recipe notes & tips

• Cut the tortillas into strips of similar width so they fry evenly.
• Fry the tortilla strips in batches to help them crisp instead of steam.
• Use low-sodium or no-added-salt stock, then season the soup to taste.
• Drain and rinse canned black beans before adding them.
• Keep the tortilla crisps separate until serving.
• Offer lime, avocado, cheddar and sour cream at the table.

Variations

• Adjust the heat: leave in some jalapeño seeds for a hotter soup.
• Use fresh corn: swap in fresh kernels when they are available.
• Make it meat-free: omit the chicken and use vegetable stock.
• Add extra greens: stir in a handful of spinach during the simmer.
• Change the garnish: serve with extra lime wedges and cilantro.

Common mistakes to avoid

• Crowding the pan: the tortilla strips may turn soft; fry them in batches.
• Burning the garlic: keep the vegetables over medium heat and cook only until the onion softens.
• Adding crisps too early: they lose their crunch in the broth; top each bowl just before serving.
• Over-seasoning at the start: stock and toppings vary in saltiness; taste and adjust before serving.
• Leaving jalapeño seeds in by accident: remove them before dicing if you want less heat.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, storing tortilla strips and toppings separately. Reheat the soup gently on the hob until hot, then add fresh toppings and crisps when serving.

Frequently asked questions