Spicy Chicken Tortilla Soup

The first time I simmered up this spicy chicken tortilla soup, the warmth and colors instantly reminded me of a lively family dinner where everyone gathered around, eager for that first comforting spoonful.

I remember a chilly evening when unexpected guests arrived, and this soup came together so effortlessly that it saved the night—and earned me some well deserved kitchen kudos.

Ingredients

• Chicken breasts: I always reach for boneless skinless ones to make shredding easy and avoid surprises.
• Yellow onion: Adds a gentle sweetness when sautéed long enough to soften but not brown.
• Garlic: Minced fresh garlic brings that punch of flavor you can smell from across the room.
• Red bell pepper & jalapeño: The sweetness of the pepper balances the heat from the jalapeño perfectly.
• Diced tomatoes: Use canned with juices to keep the broth rich and tangy.
• Corn: Frozen or canned works; make sure it's drained well to avoid watering down the soup.
• Black beans: Rinsed and drained to keep things fresh and avoid extra sodium.
• Chicken broth: Go for a low sodium version so you can control the seasoning.
• Spices: Chili powder, cumin, smoked paprika, oregano, and cayenne make the flavor dance—adjust cayenne to your heat tolerance.
• Vegetable oil: For frying tortilla strips to that perfect golden crunch.
• Corn tortillas: Thin strips fry up crisp and bring a satisfying texture contrast.
• Garnishes: Fresh cilantro, avocado, cheese, sour cream, and lime are fun extras but totally optional.

Instructions

Get Everything Ready:

Gather your chopped onion, bell pepper, jalapeño, and minced garlic so you have your mise en place before you start heating the pot.

Sauté the Veggies:

Warm the vegetable oil until it shimmers, then add the onion, bell pepper, and jalapeño. Toss them for 4 to 5 minutes until they soften and fill the kitchen with a fragrant welcome.

Add Garlic and Spices:

Stir in garlic, letting its aroma bloom for a minute, followed by the chili powder, cumin, smoked paprika, oregano, and cayenne. Keep stirring so the spices toast slightly without burning, deepening the flavor.

Build the Soup Base:

Pour in diced tomatoes along with their juices, corn, black beans, chicken breasts, and chicken broth. Give everything a good season with salt and pepper.

Simmer to Perfection:

Bring the pot to a lively boil then lower to a gentle simmer. Cover it and let it cook for 20 minutes until the chicken is tender and infused with spice.

Shred the Chicken:

Remove the breasts carefully, shred with two forks—feel how tender they are—and return them to the pot. Let the soup simmer uncovered for 10 more minutes to marry all the flavors.

Crunchy Tortilla Strips:

While the soup simmers, heat the remaining oil in a skillet over medium high, toss in your tortilla strips, and fry until golden and crisp. Drain and season lightly with salt to taste.

Serve It Up:

Ladle steaming soup into bowls and top with crispy tortilla strips plus any garnishes you like, from creamy avocado to bright lime wedges.

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This soup became a comfort staple during cold nights and spontaneous get togethers—a dish that always felt like a warm hug and a conversation starter all in one bowl.

Serving Ideas That Clicked

I found pairing the soup with a fresh green salad balances out the warmth and heartiness perfectly—plus, it adds a lovely crunch and pop of color on the table.

Keeping It Fresh

Leftovers reheat beautifully and actually taste better after a day. Just keep your tortilla strips separate until serving so they stay crisp.

When You're Missing Something

If you don’t have fresh jalapeño, a dash of hot sauce or a pinch of cayenne can stand in without losing that signature kick.

• Always taste as you go; spice levels are personal.
• If your broth tastes flat, a squeeze of lime brightens everything up.
• And don’t forget to have fun—this soup is forgiving and perfect for kitchen creativity.

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Thanks for cooking along with me—I hope this soup brings you as much joy and warmth as it has in my kitchen.

Recipe Questions & Answers

→ How can I adjust the spice level?

Modify the heat by reducing or increasing jalapeño and cayenne pepper amounts to suit your taste preferences.

→ What are good substitutes for chicken broth?

Vegetable broth can be used as a substitute for a vegetarian option or to alter the flavor profile.

→ How do I get crispy tortilla strips?

Fry thinly sliced corn tortillas in hot oil until golden and drain on paper towels for crispy strips.

→ Can this dish be made dairy-free?

Omit cheese and sour cream garnishes to keep the dish dairy-free without compromising flavor.

→ What’s the best way to shred chicken for this dish?

After cooking, remove chicken breasts and shred them using two forks before returning to the pot.

→ How long can leftovers be stored?

Store leftovers in the refrigerator for up to three days for optimal freshness.