Pin My coworker brought a thermos of this soup to work one particularly gray Tuesday, and the whole break room smelled like lime and toasted cumin within seconds. She'd made it the night before, and watching everyone cluster around her desk made me realize how powerful a simple bowl of soup could be. I went home and threw together my first batch, mostly guessing at the spice amounts, and somehow ended up with something that tasted like sunshine in a bowl. Now it's become my go-to when I need comfort but don't want to spend hours in the kitchen.
I made this for my sister when she was going through a rough patch, and I'll never forget how she sat at my kitchen counter, slowly working through a bowl while the steam rose around her face. She didn't say much, but she kept coming back for more, and when she asked for the recipe, I knew I'd created something worth sharing. That soup became our thing, a quiet gesture between us that said everything without words.
Ingredients
- Boneless, skinless chicken breasts: Choose breasts that are roughly the same thickness so they cook evenly, and don't skip the step of removing them before shredding—it keeps the broth clear and clean.
- Fire-roasted diced tomatoes: These have a deeper, smokier flavor than regular canned tomatoes, and they're genuinely worth seeking out because they're the backbone of the soup's character.
- Low-sodium chicken broth: This gives you control over the final salt level, which matters more than you'd think when you're layering flavors.
- Corn: Frozen corn works beautifully here and actually stays tender without turning mushy, unlike fresh corn which can sometimes become grainy.
- Fresh cilantro: Add it at the very end so the bright, herbaceous notes don't cook away into nothing.
- Lime juice: This is the secret weapon that ties everything together, so don't use bottled if you can help it—the fresh juice makes a noticeable difference.
- Chili powder, oregano, cumin, and smoked paprika: These spices work as a team, and together they create warmth without heat, which is exactly what you want in a soup that's meant to comfort.
- Corn tortillas for the strips: Look for thick ones because thin tortillas burn too quickly and taste bitter instead of toasted.
Instructions
- Toast your tortilla strips while the oven heats:
- Toss the corn tortillas with olive oil, spread them on a baking sheet, and let them get golden and crispy at 180°C for 10 to 12 minutes. Watch them carefully during the last few minutes because they go from perfect to burnt in about thirty seconds flat.
- Build the aromatic base:
- Heat olive oil in your pot and let the onion, bell pepper, and jalapeño soften together over medium heat for about 4 to 5 minutes. This is where the foundation of flavor gets laid, so don't rush it.
- Wake up the spices:
- Add your garlic and let it bloom for just a minute, then stir in all your spices and a pinch of salt. You'll smell the shift happening in your kitchen, and that's exactly what you want.
- Simmer the chicken and broth together:
- Add the chicken breasts, tomatoes with their juice, corn, bay leaf, and broth, then bring everything to a boil before dropping the heat down to a gentle simmer. Let it cook for about 20 minutes until the chicken is fully cooked through and tender.
- Shred and return the chicken:
- Pull out those chicken breasts and shred them with two forks right on a cutting board, then slide them back into the pot. This technique keeps the broth from getting cloudy while giving you perfect bite-sized pieces.
- Finish with brightness:
- Squeeze in fresh lime juice and stir through the cilantro, then taste carefully and adjust your salt and pepper. This is your moment to make it exactly right for your palate.
- Serve with all the toppings:
- Ladle the soup into bowls, crown each one with a handful of those crispy tortilla strips, and let everyone add their own avocado, cheese, and sour cream. The best part about this soup is that it invites customization.
Pin There's something almost meditative about standing over a pot of soup as it simmers, watching the colors deepen and blend together. I find myself standing there longer than necessary, just breathing in the steam, and by the time I serve it, the whole experience has already calmed me down.
When You Want It Spicier
Leave the jalapeño seeds in if you want real heat, or add a pinch of cayenne pepper right after you stir in the chili powder. I've learned that heat builds gradually in soup, so taste as you go and remember that you can always add more but you can't take it back.
Quick Shortcuts That Actually Work
A rotisserie chicken from the grocery store will cut your cooking time in half if you're short on time, which means you just skip the simmering step entirely and shred it straight into the pot at the end. My friend uses this method on weeknights, and honestly, nobody can tell the difference between homemade and store-bought chicken in a soup this flavorful.
Making This Vegetarian or Dairy-Free
If you want to skip the chicken, black beans or pinto beans give you the protein and substance you need, and vegetable broth works just as well as chicken broth here. The beauty of this soup is that it's forgiving enough to adapt to whatever dietary needs your table might have.
- Swap vegetable broth for chicken broth when cooking without meat.
- Add black beans or pinto beans for protein and texture in a vegetarian version.
- Check that your tortillas are certified gluten-free if anyone at your table needs that assurance.
Pin This soup has become my answer to so many different moments—the nights I'm exhausted, the afternoons I'm craving something bright, even the mornings when I want to send someone off into their day with something warm and nourishing. It's one of those recipes that proves you don't need complexity to create something genuinely delicious.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Add fresh tortilla strips when serving to maintain their crunch.
- → How do I make it spicier?
Leave the seeds in the jalapeño or add cayenne pepper to taste. You could also add diced chipotle peppers in adobo sauce for a smoky heat that complements the existing spices beautifully.
- → Can I freeze this soup?
Freeze the soup base without tortilla strips for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Make fresh tortilla strips when serving for the best texture.
- → What's the best way to shred the chicken?
Let the chicken cool slightly after simmering, then use two forks to pull apart the meat. Alternatively, you can use a stand mixer with the paddle attachment on low speed for perfectly shredded chicken in seconds.
- → Can I use rotisserie chicken instead?
Absolutely. Use about 3 cups of shredded rotisserie chicken and add it during the last 5 minutes of simmering just to heat through. This reduces the total cooking time to about 25 minutes.