Bush's Chicken Tortilla Soup Recipe: Crunchy Tortilla Strips and Smoky Black Bean Base

This Bush's Chicken Tortilla Soup recipe delivers the perfect balance of smoky black beans, tender chicken, and crispy tortilla strips—just like the iconic restaurant version. The secret lies in slow-simmered spices and perfectly toasted tortilla strips that add crunch to every spoonful.

I've refined this recipe over years of testing, ensuring the flavors are bold yet approachable for home cooks.

The foundation starts with a rich black bean and chicken broth base, infused with cumin, chili powder, and garlic for depth. While that simmers, you'll toast tortilla strips until golden and crispy—this step transforms ordinary tortillas into the signature crunch that makes the dish unforgettable.

The result is a soup that's hearty enough for a main course but light enough for a weeknight dinner.

By the time you're done, you'll have a steaming bowl of soup packed with tender chicken, smoky beans, and crispy tortilla strips that stay crunchy even after sitting. The garnish of avocado, cilantro, and lime adds freshness, while a dollop of sour cream balances the flavors.

This is the kind of recipe that feels like a restaurant-quality meal without the fuss.

Perfect for feeding a crowd or meal prepping for the week, this soup adapts easily with additions like corn, cheese, or extra spices. Let's get started on creating your own version of this classic dish that's become a comfort food staple.

Ingredients for bush's chicken tortilla soup

Sixteen ingredients. One unforgettable bowl of smoky, crunchy, restaurant-style comfort.

The tortillas are non-negotiable for that signature crunch. Mission brand or La Tortilla Factory work best—they hold up during toasting. Grab a pack of corn tortillas; they're usually in the Latin foods aisle or near the chips. If you can't find corn, flour tortillas work in a pinch, but they won't be quite as authentic. For the beans, canned black beans are fine—just rinse them well to cut down on sodium. The chicken? Boneless, skinless breasts cut into even pieces cook faster and more evenly. I like to buy mine pre-cut from the deli section to save time.

No corn tortillas? Flour tortillas cut into strips will work, but they won't toast up as crispy. Short on black beans? Substitute pinto beans or kidney beans—just add a splash of broth to keep them tender. The spices are where the magic happens. Mexican oregano (not the Italian kind) gives that authentic flavor, but regular oregano works if that's what you've got. For the chili powder, Penzeys or Bob's Red Mill have great options—avoid the stuff that's been sitting on the shelf for a year. The avocado needs to be ripe but firm—squeeze it gently—it should give slightly but not feel mushy.

This soup tastes even better the next day. Store leftovers in an airtight container for up to 4 days. To keep the tortilla strips crispy, store them separately and reheat them in a dry skillet for 2-3 minutes before adding back to the soup. For meal prep, I like to make a double batch and freeze portions—just thaw overnight in the fridge. The lime juice and cilantro are best added fresh when serving, so wait to garnish until you're ready to eat. The sour cream can be added at the table too, so it doesn't get soggy.

Step-by-step instructions for bush's chicken tortilla soup

Let's build this rich, smoky soup with perfectly seasoned chicken and crispy tortilla strips.

In a large pot, heat 2 tablespoons vegetable oil over medium-high heat. Add the 2 lbs chicken breast cut into bite-sized pieces and cook until the chicken is no longer pink in the center, about 6-8 minutes. You'll know it's done when it reaches an internal temperature of 165°F.

Remove the cooked chicken from the pot and set it aside. In the same pot, add 1 whole yellow onion that has been diced and 4 cloves garlic cloves that have been minced. Sauté for 3-4 minutes until the onion becomes translucent and the garlic is fragrant. This step builds the aromatic foundation for the soup.

To the pot with the sautéed onions and garlic, add 2 cups black beans, 4 cups chicken broth, 2 teaspoons ground cumin, 2 tablespoons chili powder, 1 tablespoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir well to combine all the ingredients and bring the mixture to a boil over high heat.

Once boiling, reduce the heat to medium-low and let the soup simmer for 15-20 minutes until the flavors meld together. You'll notice the soup will thicken slightly as it simmers, and the spices will release their aromatic oils. This is when the soup starts to develop its rich, smoky character.

While the soup simmers, cut the 8 whole corn tortillas into thin strips, about ¼-inch wide. Heat 2 tablespoons vegetable oil in a separate skillet over medium heat until shimmering. Add the tortilla strips in a single layer and fry for 2-3 minutes until they're golden brown and crispy.

Transfer the crispy tortilla strips to a paper towel-lined plate to drain any excess oil. They should be crunchy enough to hold their shape when you add them to the soup later. If they lose their crispness, simply fry them again for 30 seconds before serving. This step is what gives the soup its signature texture contrast.

Return the cooked chicken to the pot of soup and stir gently to combine. Let the soup simmer for an additional 5 minutes to allow the chicken to absorb the flavors of the broth and spices. Taste the soup and adjust the seasoning if needed, adding more salt or chili powder as desired.

To serve, ladle the hot soup into bowls and top each serving with some of the crispy tortilla strips. Garnish with diced avocado, chopped fresh cilantro, and a squeeze of lime juice. Add a dollop of sour cream on top for a creamy contrast to the smoky flavors. The combination of textures and temperatures makes this soup truly special.

Essential equipment for perfect results

Large Pot Essentials

You'll need a large, heavy-bottomed pot (at least 6-quart capacity) to handle the soup's volume without boiling over. I recommend a stainless steel pot like the All-Clad D5 or Calphalon—they distribute heat evenly and prevent scorching.

If you're on a budget, a 6-quart Dutch oven (like Lodge) works perfectly for both simmering and crisping tortillas. Avoid thin, nonstick pots—they can't handle the soup's simmering time without warping. 🔥

Skillet for Crispy Tortillas

The tortilla strips require a 10-inch cast-iron skillet (like Lodge) or a nonstick skillet (such as GreenPan) for even crisping. Cast iron retains heat better, but nonstick makes cleanup easier. Heat the skillet until a drop of water sizzles instantly—this ensures the tortillas crisp up properly.

I avoid using a griddle unless it's preheated for at least 5 minutes at medium-high heat.

Measuring Tools

Precision matters with spices and liquids. Use a stainless steel measuring spoons set (like OXO Good Grips) for accurate cumin, chili powder, and oregano measurements. For broth, a liquid measuring cup (such as Pyrex) with clear markings ensures you add exactly 4 cups.

A digital kitchen scale (like Escali Primo) is ideal for weighing chicken if you prefer grams over pounds. 💡

Tongs for Tortilla Handling

Long-handled tongs (such as Mercer Culinary Genius) are a game-changer for flipping tortilla strips without burning your fingers. I also keep a slotted spoon nearby to remove crispy strips from the skillet without crowding the pan.

Avoid metal utensils—they can tear the tortillas. For serving, a ladle with a deep well (like OXO Good Grips) helps portion the soup neatly while keeping tortilla strips intact.

Knife and Cutting Board

A sharp 8-inch chef's knife (such as Wüsthof) and a cutting board (like Teakhaus) are essential for dicing onions, mincing garlic, and cutting tortillas into ¼-inch strips. I recommend a mandoline (like Benedict) for perfectly even strips if you're making this soup often.

For safety, use a knife sharpener (such as Work Sharp) to maintain your blade's edge—dull knives require more force and increase the risk of slipping. ✨

Frequently asked questions