Chicken Tortilla Soup with Baked Tortilla Strips

A bowl of chicken tortilla soup with toppings.

5 from 13 votes

Chicken Tortilla Soup with Baked Tortilla Strips

Chicken, black beans and sweet corn simmer in a smoky tomato broth, finished with lime and crispy baked tortilla strips. Makes six servings, with stovetop and slow cooker instructions.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: Mexican

Servings:

Author: Brittany Mullins

Ingredients

Tortillas

12 small corn tortillas cut into 1/4-inch wide strips
2 Tablespoons olive oil
1 teaspoon sea salt or to taste

Soup

½ Tablespoon olive oil or avocado oil
1 medium yellow onion chopped
4 cloves garlic minced
1 jalapeño pepper de-seeded and chopped
1 15 oz can black beans rinsed and drained
1 ½ cup frozen sweet corn or one 15 oz can, drained
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon sea salt
1 teaspoon ground pepper
1 28 oz can fire roasted crushed tomatoes
4 cups low-sodium chicken broth or vegetable broth
1 ½ pound boneless skinless chicken thighs or chicken breasts
¼ cup cilantro plus more for topping
Juice of 1 lime
Avocado for topping
Shredded cheese for topping
Jalapeño slices for topping
Greek yogurt or sour cream for topping
Lime wedges for serving

Instructions

Stove Top

Preheat oven to 400 F and spray two baking pans with cooking spray or line with parchment paper.
If you haven’t already, cut tortillas into ¼” strips. Spread strips onto baking trays in a single layer. Drizzle tortilla strips with oil and sprinkle with salt. Bake for 13-15 minutes or until tortillas crisp up and start to turn golden brown. Set aside.
12 small corn tortillas, 1 teaspoon sea salt, 2 Tablespoons olive oil

Thin tortillas can brown quickly, so check before the suggested baking time and remove the strips when golden and crisp.

While tortillas are baking, start making soup. In a Dutch oven or deep pot, heat oil over medium high. Sauté onion, garlic and jalapeno pepper, until fragrant and the onion is translucent, about 4-5 minutes.
1 medium yellow onion, 4 cloves garlic, 1 jalapeño pepper, ½ Tablespoon olive oil or avocado oil
Add black beans, corn, spices, crushed tomatoes, broth and chicken. Bring to a boil, then reduce to a gentle simmer, cover and cook for about 20–25 minutes, until the chicken is cooked through and reaches 165°F in the thickest part.
1 15 oz can black beans, 1 ½ cup frozen sweet corn, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon sea salt, 1 teaspoon ground pepper, 1 28 oz can fire roasted crushed tomatoes, 4 cups low-sodium chicken broth, 1 ½ pound boneless skinless chicken thighs
Remove the cooked chicken from the pot and shred it with two forks. Return it to the soup, stir in the cilantro and lime juice, and taste. Add more salt and pepper if needed.
¼ cup cilantro, Juice of 1 lime
Serve in bowls and top with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/sour cream and tortilla strips or desired toppings.

Slow Cooker

Add the ingredients listed under Soup, except the lime juice, cilantro and toppings, to the slow cooker. Cover and cook on high for 3–4 hours or low for 7–8 hours, until the chicken is tender and reaches 165°F in the thickest part.
When soup is almost done cooking preheat oven to 400F and spray two baking pans with cooking spray or line with parchment paper. Cut tortillas into ¼” strips and spread onto baking trays in a single layer. Drizzle with oil and sprinkle with salt. Bake for 13-15 minutes or until tortillas crisp up and start to turn golden brown.
Once chicken is tender, remove from slow cooker, allow to cool slightly and then use two forks to shred.
Return chicken to slow cooker. Stir in lime juice and cilantro. Taste and season with additional salt and pepper if needed.
Serve in bowls and top with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/sour cream and tortilla strips or desired toppings.

Video

Notes

Cooked chicken: Replace the raw chicken with about 3 cups of cooked shredded chicken. Add it with the lime juice and cilantro at the end and heat through.
Less heat: Omit the jalapeño for a milder soup.
Storage: Refrigerate soup without toppings for 3–4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before adding toppings.

Nutrition