Chicken tortilla soup with chipotle is a comforting and flavorful dish that perfectly balances the smoky heat of chipotle with tender chicken and crispy tortilla strips. This soup is rich with Mexican flavors, featuring a vibrant tomato base, aromatic spices, and a satisfying kick from the chipotle peppers.
Whether you’re craving something hearty and spicy or looking for a crowd-pleasing meal, this recipe will warm you up with its bold taste and delicious toppings like avocado, cheese, and fresh cilantro.
How To Make Chicken Tortilla Soup With Chipotle?
Recipe Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Blender or immersion blender
- Ladle
- Measuring spoons and cups
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts (or thighs), diced
- 4 cups chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (7 oz) chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 4 small corn tortillas, cut into strips
- 1 cup frozen or fresh corn kernels
- 1 lime, juiced
- Fresh cilantro, for garnish
- Avocado slices, for garnish
- Shredded cheese (optional)
- Sour cream (optional)
Instructions
Step 1: Sauté The Aromatics
I start by heating olive oil in a large pot over medium heat. Once it’s warm, I add the diced onion and cook for about 3 minutes until it becomes translucent. After that, I add the minced garlic and stir for about 30 seconds, just until it becomes fragrant.
Step 2: Cook The Chicken
Next, I add the diced chicken to the pot and season it with a pinch of salt and pepper. I cook the chicken for about 5-7 minutes, or until it’s browned on all sides.
Step 3: Add Broth And Seasonings
Now, it’s time to add the flavor-packed ingredients. I pour in the chicken broth, diced tomatoes, and chipotle peppers. The chipotle peppers bring in that smoky heat that makes this soup stand out. Then, I add cumin, chili powder, and an extra pinch of salt and pepper.
Step 4: Simmer The Soup
I bring the soup to a simmer and let it cook for about 20 minutes. This allows the chicken to become tender and the flavors to meld beautifully.
Step 5: Blend (Optional)
If I want a smoother texture, I blend a portion of the soup using an immersion blender. I usually only blend a third of the soup to keep some chunks of chicken and veggies, but this step is entirely up to your texture preference.
Step 6: Add Corn And Tortillas
With the soup back on the heat, I stir in the corn and tortilla strips. These strips thicken the soup and give it an authentic tortilla soup texture. I let it simmer for another 5 minutes before turning off the heat.
Step 7: Serve With Garnishes
After ladling the soup into bowls, I finish it off with fresh lime juice, cilantro, avocado slices, and a sprinkle of shredded cheese. For an extra indulgent touch, I sometimes add a dollop of sour cream.
Nutrition Facts Of Chicken Tortilla Soup With Chipotle
- Calories: 320
- Protein: 24 g
- Fat: 12 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Sodium: 900 mg
Serving Suggestions Of Chicken Tortilla Soup With Chipotle
Perfect Toppings
This soup is all about the toppings. I recommend serving it with crispy tortilla strips, fresh lime wedges, avocado slices, and a handful of cilantro. For a creamy element, sour cream or shredded cheese makes a great addition.
Side Dishes
To complete the meal, I like to serve this soup with a side of Mexican rice or a light cabbage slaw. A cold margarita or agua fresca is also a refreshing complement to the spice in this dish.
Special Note
This soup is a wonderful make-ahead option. I often double the recipe and store leftovers in the fridge for up to 3 days, or freeze it for a quick meal later in the month. The flavors only get better over time, making it an excellent dish to meal prep.
Conclusion
Chicken tortilla soup with chipotle is one of my favorite dishes because it’s simple to make but delivers bold, satisfying flavors. The smoky heat from the chipotle peppers, combined with the crisp tortilla strips and fresh garnishes, makes every bite an exciting mix of textures and tastes.
Plus, it’s a wholesome, nutritious meal that’s easy to customize depending on your preferences. Whether you’re making it for yourself or serving it to guests, this soup is sure to become a staple in your kitchen.
Chicken Tortilla Soup With Chipotle
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Blender or immersion blender
- Ladle
- Measuring spoons and cups
Ingredients Â
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 pound boneless skinless chicken breasts (or thighs), diced
- 4 cups chicken broth
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 can 7 oz chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 small corn tortillas cut into strips
- 1 cup frozen or fresh corn kernels
- 1 lime juiced
- Fresh cilantro for garnish
- Avocado slices for garnish
- Shredded cheese optional
- Sour cream optional
InstructionsÂ
Step 1: Sauté The Aromatics
- I start by heating olive oil in a large pot over medium heat. Once it’s warm, I add the diced onion and cook for about 3 minutes until it becomes translucent. After that, I add the minced garlic and stir for about 30 seconds, just until it becomes fragrant.
Step 2: Cook The Chicken
- Next, I add the diced chicken to the pot and season it with a pinch of salt and pepper. I cook the chicken for about 5-7 minutes, or until it’s browned on all sides.
Step 3: Add Broth And Seasonings
- Now, it’s time to add the flavor-packed ingredients. I pour in the chicken broth, diced tomatoes, and chipotle peppers. The chipotle peppers bring in that smoky heat that makes this soup stand out. Then, I add cumin, chili powder, and an extra pinch of salt and pepper.
Step 4: Simmer The Soup
- I bring the soup to a simmer and let it cook for about 20 minutes. This allows the chicken to become tender and the flavors to meld beautifully.
Step 5: Blend (Optional)
- If I want a smoother texture, I blend a portion of the soup using an immersion blender. I usually only blend a third of the soup to keep some chunks of chicken and veggies, but this step is entirely up to your texture preference.
Step 6: Add Corn And Tortillas
- With the soup back on the heat, I stir in the corn and tortilla strips. These strips thicken the soup and give it an authentic tortilla soup texture. I let it simmer for another 5 minutes before turning off the heat.
Step 7: Serve With Garnishes
- After ladling the soup into bowls, I finish it off with fresh lime juice, cilantro, avocado slices, and a sprinkle of shredded cheese. For an extra indulgent touch, I sometimes add a dollop of sour cream.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.