44 Winter Soup Recipes to Keep You Cozy All Season

By
Derek Jacobson
·

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Smoky Chipotle Chicken Tortilla Soup

A bowl of rich brothy soup with slices of avocado, shredded chicken and toasted tortilla strips.

This soup brings the heat with smoky chipotle, tender chicken, and crispy tortilla strips on top. It’s bold, brothy, and packed with flavor that warms you up fast. Great for fans of spicy soups and Tex-Mex flavor. A fun way to change up your winter soup rotation.

44 Winter Soup Recipes to Keep You Cozy All Season
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Print

44 Winter Soup Recipes to Keep You Cozy All Season

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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32 of 44

44 Winter Soup Recipes to Keep You Cozy All Season

Smoky Chipotle Chicken Tortilla Soup

A bowl of rich brothy soup with slices of avocado, shredded chicken and toasted tortilla strips.

This soup brings the heat with smoky chipotle, tender chicken, and crispy tortilla strips on top. It’s bold, brothy, and packed with flavor that warms you up fast. Great for fans of spicy soups and Tex-Mex flavor. A fun way to change up your winter soup rotation.

44 Winter Soup Recipes to Keep You Cozy All Season
Pin
Print

44 Winter Soup Recipes to Keep You Cozy All Season

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