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Fall-Inspired Chicken Tortilla Soup

This chicken tortilla soup features a smoky, spicy flavor profile with the comforting aroma of roasted peppers, cumin, smoked paprika, and a hint of cinnamon. It is a hearty, chunky stew with tender shredded chicken, ripe tomatoes, and crispy tortilla strips, finished with vibrant toppings. The final dish has a rich, flavorful broth with a satisfying balance of spice and freshness, topped with crunchy chips and fresh lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil for sautéing
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 red bell peppers roasted and chopped
  • 1 can 14 oz fire-roasted tomatoes with juices
  • 4 cups low-sodium chicken broth
  • 2 cups cooked chicken shredded or chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 4 corn tortillas cut into strips
  • ½ cup vegetable oil for shallow frying tortilla strips
  • Lime wedges for serving
  • Fresh cilantro chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • Knife and chopping board
  • Skillet or frying pan for tortilla strips
  • Stirring spoon
  • Measuring spoons and cups

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the roasted bell peppers, fire-roasted tomatoes, chicken broth, and shredded chicken. Stir to combine.
  5. Season with cumin, smoked paprika, cinnamon, salt, and pepper.
  6. Bring the soup to a simmer for 20–25 minutes to allow the smoky spices and roasted flavors to fully develop.
  7. While the soup is simmering, Add enough oil to lightly cover the base of the skillet for even frying.
  8. Fry the tortilla strips in batches for 2–3 minutes, or until golden and crispy. Drain on paper towels.
  9. Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges.

Notes

For added depth, include a dash of hot sauce or diced avocados on top. You can prepare the chicken ahead of time for quicker assembly. Adjust spice levels by adding more smoked paprika or cinnamon according to taste.