This chicken tortilla soup is the kind of weeknight staple that feels like a warm hug after a long day. I first made this when I had a drawer-full of pantry cans and two chicken breasts in the fridge; I wanted something quick, textured, and spicy enough to wake up the senses without taking over the evening. The result was a bowl that checks every box: savory broth, tender shredded chicken, sweet corn, creamy avocado, and those all-important crispy tortilla strips that add crunch with every spoonful. It quickly became a favorite in my home for casual dinners and the easiest pot to take to friends in need of comfort.

I discovered this particular combination on a blustery evening and remember standing over the pot as the soup simmered, the kitchen filling with a tomato-and-cumin aroma that made everyone gravitate toward the stove. The jalapeño gives a controlled heat, while Rotel-style diced tomatoes bring a tangy, slightly smoky note. It’s flexible — swap out the chicken for leftover rotisserie, or make the tortilla strips in the oven if you’d rather skip frying — and it always comes out layered and satisfying. The texture contrast between the silky broth and crisp tortilla is what keeps my family asking for seconds.

Ingredients

• Olive oil: Use a good-quality extra-virgin olive oil for sautéing the aromatics; it provides a subtle fruity foundation that enhances the tomato and cumin flavors.
• Yellow onion: One medium, chopped finely so it melts into the broth; look for firm bulbs without soft spots — they should smell sweet and clean when sliced.
• Garlic: Three cloves, minced — fresh garlic is essential here for brightness; jarred garlic will work in a pinch but will lack the same aromatic punch.
• Jalapeño: Seeded and diced to control heat; keep seeds if you prefer more spice. Choose firm jalapeños with glossy skins.
• Chicken broth: Three cups of low-sodium chicken broth adds depth — use homemade if available or a reputable carton such as Swanson or Pacific Foods.
• Crushed tomatoes: One 14.5-ounce can provides body and a silky texture to the soup base; San Marzano-style crushed tomatoes give a sweeter profile.
• Canned black beans: One 15-ounce can, drained and rinsed to remove excess sodium and starch; they contribute protein and creaminess.
• Diced tomatoes with chilies (Rotel): One 10-ounce can with juices for a balanced tomato-chile kick; the juices help flavor the broth.
• Chicken breasts: Two boneless skinless breasts (~6 ounces each) added raw to simmer and become shreddable — adjust time if your breasts are larger.
• Corn kernels: One cup, drained if canned; sweet corn adds texture and a pop of sweetness that contrasts the heat.
• Lime: Juice of one lime for acidity to brighten the stew-like base; always use fresh lime, not bottled.
• Fresh cilantro: One-fourth cup chopped, stirred in at the end for fresh herb aroma and flavor.
• Spices: One teaspoon cumin and one teaspoon chili powder — these are the backbone spices, warm and slightly smoky.
• Avocado: One, sliced for garnish — adds creaminess and mellows the heat when added to the bowl.
• Tortilla strips: Six small corn tortillas cut into 1/4-inch strips and fried in 1/4 cup vegetable oil until crisp, then salted to taste.

Instructions

For the Tortilla Strips: Cut the tortillas into 1/4-inch strips. Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. Fry the tortillas in small batches, about 1 minute per side, until crisp and golden; watch closely so they don’t burn. Drain on paper towels and season with salt while warm. Alternatively, toss with 1 1/2 tablespoons oil and bake at 350°F for 11–14 minutes or air-fry at 350°F for 2–4 minutes. Sauté the Aromatics: In a large pot, warm 1 tablespoon olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeño and cook, stirring occasionally, until the onion is softened and translucent, about 3–4 minutes. You’re looking for the edges to become glossy and the garlic to become fragrant but not browned. Build the Broth: Pour in 3 cups chicken broth, the crushed tomatoes, the 10-ounce can of diced tomatoes with chilies (with their juices), the drained black beans, and 1 cup corn. Add 1 teaspoon cumin and 1 teaspoon chili powder. Stir, bring the mixture to a simmer, and scrape any browned bits from the pot bottom to incorporate flavor. Cook the Chicken: Nestle the two chicken breasts into the simmering soup, increase heat to medium-high to bring it briefly to a boil, then reduce to a low simmer. Cook uncovered for 20 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F and juices run clear. The chicken will poach gently and remain tender. Shred and Finish: Remove the breasts and shred them with two forks on a cutting board. Return the shredded meat to the pot, add the juice of one lime and 1/4 cup chopped cilantro, and simmer for an additional 3 minutes to marry flavors. Taste and adjust with salt and freshly ground black pepper. Serve hot with tortilla strips, sliced avocado, and lime wedges.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to 4 days. For freezing, portion into meal-sized containers or resealable freezer bags, leaving an inch headspace; freeze up to 4 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it seems too thick. Avoid adding tortilla strips until serving to maintain crispness. When reheating from frozen, thaw in the refrigerator overnight for best texture, then reheat on the stove until steaming throughout.

Ingredient Substitutions

If you prefer a milder version, replace the jalapeño with a 4-ounce can of mild green chiles. For a smoky flavor, swap chili powder for a teaspoon of smoked paprika and reduce cumin slightly. Use shredded rotisserie chicken to skip the poaching step — add 3 cups of shredded cooked chicken during the last 5 minutes of simmering. Corn tortillas can be substituted with flour tortillas, but frying flour strips will brown faster, so watch closely. For a vegetarian option, omit chicken and use vegetable broth plus extra beans or textured vegetable protein for body.

Serving Suggestions

Serve each bowl with a wedge of lime, a few slices of ripe avocado, and a handful of the crisp tortilla strips. Additional toppings like shredded cheddar, a dollop of sour cream or Greek yogurt, pickled red onions, or sliced radishes make it a vibrant, customizable meal. Pair with a simple green salad and warm cornbread for a complete, comforting dinner. For a party, set up a toppings bar so guests can dress their bowls to taste.

Cultural Background

This style of soup is inspired by Mexican flavors and the popular Americanized tortilla soup tradition. It borrows elements like tortillas, lime, cilantro, and chilies and adapts them into a brothy, bowlable format that became widespread in Tex-Mex home cooking. Regionally, versions vary — some include hominy or use chipotle chiles for smoke — but the core idea of a tomato-chicken broth finished with tortillas and fresh citrus remains central.

Meal Prep Tips

To prep for the week, make the base soup and cool completely before refrigerating. Keep toppings (avocado, tortilla strips, cheese) separate and add them when serving. Portion into single-serving microwave-safe containers for easy lunches; reheat and top just before eating. You can also prepare and freeze the soup in individual portions for quick weeknight meals — thaw and reheat slowly so the texture of the beans and corn holds up.

Final thought: this bowl is simple but generous — it’s the kind of easy, made-from-scratch dish that feels like home and is versatile enough to become your go-to for both family dinners and casual gatherings. Make it your own, and enjoy the warmth it brings to the table.