This smoky, deeply savory chicken tortilla soup is a comforting blend of fire-roasted tomatoes, chipotle heat, and tender shredded chicken.
It’s the kind of hearty, brothy meal that works equally well for a quiet dinner or a casual gathering.
Topped with crisp tortilla strips and fresh garnishes, it delivers layered flavor and texture in every spoonful.
Jump to RecipeSmoky Chipotle Chicken Tortilla Soup 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 (14.5 oz) can fire-roasted diced tomatoes
- 1 (15 oz) 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
Kitchen Tool Tips
Immersion Blender (Optional)
If you prefer a slightly thicker soup base, a quick blend before adding the chicken can help. I use this immersion blender for a silky finish with less cleanup.
Dutch Oven or Heavy Pot
Retains heat well and evenly simmers all the good stuff—ideal for soups and stews that build flavor.
Sheet Pan
Perfect for crisping tortilla strips in the oven with minimal oil and mess.
How to Make Smoky Chipotle Chicken Tortilla Soup
- Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook 4–5 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 10–12 minutes or until golden and crisp.
- Serve hot: Ladle soup into bowls and top with crispy tortilla strips and any desired garnishes.
Nutritional Information
Per serving:
- Calories: 310
- Fat: 9g
- Carbohydrates: 28g
- Protein: 25g
- Fiber: 7g
- Sodium: 670mg
How to Serve
Top with creamy avocado slices and a squeeze of lime for balance, or a dollop of sour cream to mellow the heat. Serve with warm cornbread or a side salad with crunchy romaine and lime vinaigrette.
Storage
Let soup cool fully before storing:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheating: Warm gently on the stovetop or microwave. Add a splash of broth if it thickens too much. Crisp new tortilla strips fresh before serving.
FAQs
Can I use raw chicken instead of cooked?
Yes. Add raw chicken breasts in step 2, simmer for 20 minutes, then shred and return to the pot.
Is this soup spicy?
Mild to medium heat. For less spice, use half a chipotle or skip the adobo sauce.
Can I make it vegetarian?
Absolutely—swap chicken for an extra can of black beans or use lentils. Use vegetable broth instead of chicken broth.
Are tortilla chips a good shortcut?
Yes! Use store-bought tortilla chips in place of homemade strips for a quicker version.
What’s the best way to thicken the soup?
A quick blitz with an immersion blender or adding a scoop of refried beans gives it more body.
Flavor Pairing Suggestions
- Drinks: Pair with a crisp Mexican lager or a limey agua fresca.
- Sides: Cornbread, cheese quesadillas, or a simple jicama slaw complement the smoky notes beautifully.
Smoky Chipotle Chicken Tortilla Soup
4
servingsKeep 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 4–5 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 10–12 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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