Chicken Tortilla Soup with Baked Tortilla Strips

I absolutely love Mexican food. In fact, it’s the kind of cuisine I can eat multiple times a week, sometimes even twice a day. From breakfast burritos to tacos and Supreme Beef Enchiladas, there’s always a reason to enjoy those bold, fresh flavors. The combination of herbs, vegetables, and that irresistible kick of spice is simply unbeatable. In my opinion, the right time for Mexican food is all the time.

When my kids were growing up, Sundays were often reserved for easy huevos rancheros or breakfast burritos with potatoes. Later, when they got older, we smothered them in homemade green chili. On busy workdays, however, I often fell back on canned soups for myself. They were convenient, yet they were never satisfying—thin broth with random vegetables and barely any meat. Since I’ve always loved soup, I knew I needed to create something better. As a result, I started experimenting, and that’s how I landed on my own Chicken Tortilla Soup with Baked Tortilla Strips.

When the weather cools down and football season begins, soup naturally becomes one of those craveable dishes that feels like comfort in a bowl. This Chicken Tortilla Soup with Baked Tortilla Strips is exactly that kind of recipe. It’s hearty, full of vegetables, tasty chicken, and layered with flavor in every spoonful. Best of all, it uses simple ingredients, yet it still tastes like something special.

The base of this soup begins with onion, jalapeño, and garlic. Together, they provide the foundation while you chop a potato and zucchini into bite-sized cubes. Next comes the spice bloom: cumin, chili powder, and smoked paprika sizzle for about 30 seconds. As a result, your kitchen instantly fills with the aroma of authentic Mexican cooking.

The chicken is the heart of this dish. While many recipes use chicken breasts, I’ve found that chicken thighs are the best choice. They stay juicy through a long simmer, so the vegetables have time to soften and the flavors have time to fully develop.

Of course, no Chicken Tortilla Soup is complete without the crunch. Meanwhile, while the pot does its thing, I sort out the strip situation. Chips are tempting, but it’s amazing how “just a taste” becomes half the bag—and a bunch of calories—before the soup even lands on the table. Instead, baked tortilla strips are the answer. A drizzle of olive oil, a quick toss, and a little oven time give you golden ribbons that hold their crunch long enough to make it from sheet pan to bowl (minus the handful that mysteriously vanish—chef’s tax).

Right before serving, the soup gets its glow-up. A spoonful of hot broth meets sour cream in a small bowl—just a little at a time—until it’s warm and smooth. Then in goes the zest and juice of that heroic lime. As a result, the broth turns bright in the most satisfying way, like someone opened a window.

Toppings are where everyone gets to play. For example, avocado adds creaminess, queso fresco brings salty pops, and extra cilantro makes the bowl look like you know your way around a garnish. Finally, the baked tortilla strips go on top for that satisfying crunch.

One of the best things about this Chicken Tortilla Soup with Baked Tortilla Strips is how adaptable it is. Got rotisserie chicken? Add it near the end instead of the chicken thighs for an even quicker dinner. In addition, if you want more body, stir in a little masa mixed with broth. Leftovers are excellent, and the soup reheats like it was made for lunch.

Even in Las Vegas, where evenings cool just enough, this soup remains a go-to comfort food. With baked tortilla strips, fresh lime, and layers of flavor, it’s the kind of recipe that can turn an ordinary Tuesday into something truly satisfying.