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This soup has saved me on more weeknights than I can count. The broth is deep and smoky from fire-roasted tomatoes and dried ancho chiles, the chicken goes in raw and shreds right in the pot, and the whole thing comes together in about 45 minutes.
What sets this version apart from a basic chicken soup are the homemade tortilla strips. A quick toss in oil and 10 minutes in the oven while the soup simmers and they come out perfectly crisp. They hold up longer than store-bought chips and the crunch they add to every spoonful is the best part of the bowl.
The toppings are where you make it yours. Avocado, shredded cheese, sour cream, a hard squeeze of lime. Keep them in small bowls in the middle of the table so everyone can build their own bowl exactly how they want it.
What Goes into Each Bold Bowl
Fire-roasted tomatoes and dried ancho chiles do most of the flavor work here, so use the best canned tomatoes you can find. If you can track down dried anchos at a Latin grocery, grab them. The difference between a broth built on dried chiles versus plain chili powder is immediate and worth the extra 15 minutes.
- Chicken thighs. Stay juicy through 20 to 25 minutes of simmering and shred into satisfying strands without going dry or stringy.
- Fire-roasted crushed tomatoes. The single biggest flavor driver in the broth, smokier and richer than plain canned tomatoes.
- Dried ancho chiles. Add gentle, fruity heat and a deep brick-red color that plain chili powder can't fully replicate.
- Black beans. Add body and plant protein so the soup is filling enough to be a complete meal on its own.
- Corn kernels. A pop of sweetness that cuts the smoky heat in every spoonful.
- Low-sodium chicken broth. The liquid base that ties everything together. Low-sodium lets you control the final salt level yourself.
- Corn tortillas. Sliced thin, tossed in oil, and baked until golden, these crispy strips go on top instead of bagged chips.
- White onion and garlic. The aromatic foundation cooked down before anything else goes in.
- Cumin, smoked paprika, and dried oregano. The spice trio that gives the broth its warmth and earthy depth.
How to Build This Soup in One Pot
- Toast the ancho chiles. Stem and seed the dried anchos. Toast them flat in a dry pot over medium heat for about 30 seconds per side until they smell nutty and pliable. Soak in 1 cup of hot water for 10 minutes, then drain and blend smooth with a splash of the soaking liquid. Set aside. If skipping this step, use 2 tablespoons of chili powder instead.
- Sauté the aromatics. Heat olive oil in the same pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in the minced garlic, cumin, smoked paprika, and oregano and cook for 1 minute until everything smells fragrant.
- Add broth, tomatoes, and chile paste. Pour in the chicken broth, fire-roasted tomatoes, and the blended ancho paste (or chili powder). Stir to combine and bring to a gentle boil.
- Simmer the chicken. Nestle the raw chicken thighs into the broth. Reduce heat to medium-low and simmer uncovered for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C), as required by food safety guidelines.
- Shred and finish. Pull the chicken out onto a cutting board and shred it with two forks. Return it to the pot along with the black beans and corn. Simmer for 5 more minutes. Taste for salt and adjust.
- Bake the tortilla strips. While the soup finishes, toss sliced corn tortillas with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet and bake at 400°F (200°C) for 8 to 10 minutes until golden and crispy. They brown fast after 8 minutes, so watch closely.
- Serve. Ladle into bowls and top with crispy tortilla strips, sliced avocado, shredded cheese, sour cream, fresh cilantro, and a lime wedge.
Why the Ancho Chile Changes the Broth
Dried ancho chiles are the same pepper that makes a good mole dark and layered. They have a mild, raisin-like sweetness with just enough heat to notice, and they turn the broth a deep russet color you can't get from chili powder alone. The process takes about 15 extra minutes but the difference is immediate.
If you skip the dried chiles, use 2 tablespoons of chili powder with a half-teaspoon of smoked paprika to approximate the smokiness. It works. It just won't have quite the same depth. For a pot of this size, adding a dried guajillo alongside the ancho gives you a brighter, fruitier version that's also excellent. The same approach to building a deep chile broth is what makes our Old Fashioned Caldo de Res so satisfying.
Tortilla Strips Worth Making from Scratch
Store-bought tortilla chips work in a pinch, but homemade strips are better in two ways. They are thinner and crispier than most bagged chips, so they hold up longer in the hot broth without turning soggy. You can also season them exactly how you want: a pinch of chili powder before they go in the oven, a dusting of garlic salt, or a light sprinkle of smoked paprika.
Cut each corn tortilla into strips about a quarter inch wide and aim for even thickness so they bake uniformly. They go from pale to golden fast after the 8-minute mark, so pull them when they still look barely done. They crisp up fully as they cool on the pan, and any that don't make it to the soup are good on their own.
Protein Swaps and Easy Variations
Chicken thighs are the best call here, but boneless breasts work if that's what you have. Breasts can dry out a bit faster, so pull them the moment they hit 165°F and shred right away. A rotisserie chicken is the fastest shortcut of all: skip the simmer, shred the meat, and stir it in during the last 5 minutes.
For a meatless version, skip the chicken and double the black beans. Add a can of drained chickpeas and a diced zucchini with the beans and corn, and swap in vegetable broth. It eats just as well. If you want a second soup to serve alongside at a gathering, our Caldo de Pollo is a natural companion and takes a similar amount of time.
Storing and Reheating Without Losing Texture
The soup keeps well in an airtight container in the refrigerator for up to 4 days. Store the tortilla strips separately in a zip bag at room temperature so they stay crispy instead of turning soft. When you reheat the soup, do it on the stove over medium heat and add a small splash of chicken broth, because the chicken and beans absorb liquid overnight and the soup will be notably thicker than when it was fresh.
To freeze, leave the beans and corn out before storing if you care about texture, since both get a bit soft after thawing. The broth and shredded chicken freeze beautifully. Thaw overnight in the fridge, reheat gently, then stir in a fresh can of beans and some corn and you are back to a full pot.
Rounding Out the Meal for a Crowd
A bowl of this soup stands on its own as a complete meal, but if you are feeding a larger group, a scoop of Authentic Mexican Red Rice on the side makes it more substantial and soaks up any extra broth beautifully. It's a natural pairing that requires almost no extra effort if you start the rice while the soup simmers.
For toppings, set out avocado, shredded Mexican-blend cheese, sour cream, sliced jalapeños, cilantro, and lime wedges so everyone can build their own bowl. A spoonful of Homemade Salsa Pecante stirred into the broth adds another layer of heat for anyone who wants it. Calorie and nutrient estimates for this soup can be verified using the USDA FoodData Central database.
FAQs
- Can I use rotisserie chicken instead of raw chicken thighs?
Yes, and it saves real time. Skip the simmering step entirely. Shred the rotisserie chicken and stir it into the broth with the beans and corn during the last 5 minutes just to warm through. The broth carries most of the flavor anyway, so the result is still excellent.
- Can I make this in a slow cooker?
Absolutely. Add everything except the beans, corn, and tortilla strips to the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Remove the chicken, shred it, and return it to the pot with the beans and corn. Cook for another 20 minutes on high. Bake the tortilla strips in the oven right before serving.
- How do I make the soup spicier?
Add a minced chipotle pepper in adobo sauce along with the garlic for deep, smoky heat. A dried guajillo chile alongside the ancho gives a brighter, fruitier heat. You can also stir in a pinch of cayenne at the end and adjust to taste. Fresh sliced jalapeños on the side let each person control their own bowl.
- Is chicken tortilla soup gluten-free?
Yes, as long as you use corn tortillas (not flour) for the strips and check that your chicken broth is labeled gluten-free. All the other ingredients in this recipe are naturally free of gluten. The toppings, such as avocado, cheese, sour cream, and lime, are GF as well.
- How long does this soup keep in the refrigerator?
Store the soup in an airtight container in the fridge for up to 4 days. Keep the tortilla strips separate in a zip bag at room temperature so they stay crispy. The soup thickens overnight as the chicken and beans absorb liquid, so add a splash of broth when reheating on the stove over medium heat.
- Can I freeze chicken tortilla soup?
The broth and chicken freeze well for up to 3 months. For the best texture after thawing, leave out the beans and corn before freezing since both get a bit soft. Thaw overnight in the fridge, reheat gently on the stove, stir in a fresh can of beans and some corn, and make new tortilla strips before serving.
- What can I substitute for dried ancho chiles?
Use 2 tablespoons of regular chili powder as a straight swap. The broth will still have good color and warmth, though it won't have quite the same fruity depth that dried anchos bring. A tablespoon of chipotle chili powder added alongside the regular chili powder gets you closer to that smoky complexity. Taste and adjust before serving.
