Cut your tortillas into strips.

Heat a little oil and fry them until they turn golden and crispy.

The smell… honestly… It's addictive.

Put them aside. Try not to eat half of them right away.

(I fail at this almost every time.)

This step seems small, but these crispy pieces are the soul of the soup.

Put your pot on medium heat.

Add oil → add chopped onions.

Let them soften slowly. Don’t rush.

Once they become a little golden… add the garlic.

The aroma that comes out here… dude, I’m telling you… even your neighbors will know something good is cooking.

Now add:

cumin

chili powder

smoked paprika

oregano

black pepper

Stir for 20–30 seconds.

This step brings out a deep, warm smell — like cozy evening food.

Drop in the chicken pieces.

Add crushed tomatoes.

Pour the chicken broth.

The pot will look colorful… red, orange, spice bits floating around. Looks messy but in a good way.

Mix gently.

Cover and let it cook for 20–25 minutes.

This is when I usually clean the chopping board, taste-test a tortilla strip, and sometimes just stare at the pot because it’s calming.

Take out the chicken.

Shred it using two forks.

If it doesn’t shred easily… cook a bit more.

Put the shredded chicken back into the pot.

Now it officially smells like Chicken Tortilla Soup.

There’s a moment — I can’t explain — when the smell changes from “tomato soup” to “comfort-food vibes.” This is that moment.

Add corn and black beans.

Stir everything gently.

Then squeeze lime — the freshness lifts the whole soup.

Let it simmer for 10 minutes.

Taste. Adjust salt. Maybe increase spice if you’re brave today.

This part always feels like the soup is settling into itself — like it needs these extra ten minutes to become perfect.

Pour into bowls.

Now for the fun:

crispy tortilla strips

cheese

cilantro

avocado

another splash of lime

Take a breath.

Take a spoon.

Enjoy it slowly.