50 Cozy Autumn Soup Recipes to Warm Your Dinner Table

By
Derek Jacobson
·

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Smoky Chipotle Chicken Tortilla Soup

Bright orange bowl of chipotle sweet potato soup with a yogurt swirl and cilantro, served with a lime wedge on a clean white quartz surface.

This bold and brothy soup brings heat, flavor, and texture in every bite. Smoky chipotle, tender chicken, and crispy tortilla strips make it a total cold-weather favorite. Add avocado, cheese, or a squeeze of lime to make it your own.

Smoky Chipotle Chicken Tortilla Soup
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Smoky Chipotle Chicken Tortilla Soup

Recipe by Derek Jacobson
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • Soup Base

  • 1 tablespoon olive oil (or avocado oil for a more neutral taste)

  • 1 medium yellow onion, diced

  • 3 garlic cloves, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • ½ teaspoon dried oregano

  • 1 chipotle pepper in adobo, finely chopped (plus 1 teaspoon adobo sauce)

  • 4 cups low-sodium chicken broth

  • 1 can fire-roasted diced tomatoes

  • 1 can black beans, drained and rinsed

  • 1 cup frozen corn (no need to thaw)

  • 2 cups shredded cooked chicken (rotisserie works great)

  • Juice of 1 lime

  • Salt and pepper to taste

  • Tortilla Strips & Toppings

  • 4 corn tortillas, sliced into thin strips

  • 1 tablespoon neutral oil (for crisping the strips)

  • Optional: sliced avocado, chopped fresh cilantro, shredded cheese, sour cream, jalapeño slices, extra lime wedges

Directions

  • Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook 4 to 5 minutes until translucent. Stir in garlic, cumin, smoked paprika, and oregano; cook 1 minute more.
  • Add chipotle & liquids: Stir in chopped chipotle and adobo sauce. Pour in chicken broth, diced tomatoes (with juices), black beans, and corn. Bring to a simmer.
  • Simmer & season: Let the soup simmer for 15 minutes. If desired, blend a cup or two with an immersion blender for a thicker consistency.
  • Add chicken & lime: Stir in shredded chicken and lime juice. Simmer another 5 minutes. Taste and adjust salt and pepper.
  • Crisp the tortilla strips: While the soup simmers, toss tortilla strips with oil and bake at 375°F for 10 to 12 minutes or until golden and crisp.
  • Serve hot: Ladle soup into bowls and top with crispy tortilla strips and any desired garnishes.
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28 of 50

50 Cozy Autumn Soup Recipes to Warm Your Dinner Table

Smoky Chipotle Chicken Tortilla Soup

Bright orange bowl of chipotle sweet potato soup with a yogurt swirl and cilantro, served with a lime wedge on a clean white quartz surface.

This bold and brothy soup brings heat, flavor, and texture in every bite. Smoky chipotle, tender chicken, and crispy tortilla strips make it a total cold-weather favorite. Add avocado, cheese, or a squeeze of lime to make it your own.

Smoky Chipotle Chicken Tortilla Soup
Pin
Print

Smoky Chipotle Chicken Tortilla Soup

Recipe by Derek Jacobson
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • Soup Base

  • 1 tablespoon olive oil (or avocado oil for a more neutral taste)

  • 1 medium yellow onion, diced

  • 3 garlic cloves, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • ½ teaspoon dried oregano

  • 1 chipotle pepper in adobo, finely chopped (plus 1 teaspoon adobo sauce)

  • 4 cups low-sodium chicken broth

  • 1 can fire-roasted diced tomatoes

  • 1 can black beans, drained and rinsed

  • 1 cup frozen corn (no need to thaw)

  • 2 cups shredded cooked chicken (rotisserie works great)

  • Juice of 1 lime

  • Salt and pepper to taste

  • Tortilla Strips & Toppings

  • 4 corn tortillas, sliced into thin strips

  • 1 tablespoon neutral oil (for crisping the strips)

  • Optional: sliced avocado, chopped fresh cilantro, shredded cheese, sour cream, jalapeño slices, extra lime wedges

Directions

  • Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook 4 to 5 minutes until translucent. Stir in garlic, cumin, smoked paprika, and oregano; cook 1 minute more.
  • Add chipotle & liquids: Stir in chopped chipotle and adobo sauce. Pour in chicken broth, diced tomatoes (with juices), black beans, and corn. Bring to a simmer.
  • Simmer & season: Let the soup simmer for 15 minutes. If desired, blend a cup or two with an immersion blender for a thicker consistency.
  • Add chicken & lime: Stir in shredded chicken and lime juice. Simmer another 5 minutes. Taste and adjust salt and pepper.
  • Crisp the tortilla strips: While the soup simmers, toss tortilla strips with oil and bake at 375°F for 10 to 12 minutes or until golden and crisp.
  • Serve hot: Ladle soup into bowls and top with crispy tortilla strips and any desired garnishes.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest