Chicken Tortilla Soup with Chipotle Peppers
Warm up with a bowl of bold and comforting Chicken Tortilla Soup with Chipotle Peppers, the ultimate fusion of smoky, spicy, and satisfying flavors. This hearty soup combines tender shredded chicken, fire-roasted chipotle peppers in adobo sauce, and a medley of vibrant ingredients like black beans, corn, and crushed tomatoes, all simmered in a richly spiced broth infused with cumin, oregano, and smoked paprika. The crowning glory? Crispy homemade tortilla strips, creamy avocado, shredded cheddar cheese, and a dollop of sour cream add layers of texture and indulgence, while a squeeze of fresh lime juice brightens every bite. Perfect for busy weeknights or weekend gatherings, this one-pot recipe is a must-try for fans of Mexican-inspired soups and smoky chipotle goodness. With just 15 minutes of prep time, it’s an approachable yet flavor-packed dish destined to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 peppers chipotle peppers in adobo sauce, chopped
- 28 ounces crushed tomatoes
- 6 cups chicken broth
- 2 pieces boneless, skinless chicken breasts
- 15 ounces black beans, rinsed and drained
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup cilantro, chopped
- 1 whole lime, cut into wedges
- 4 whole corn tortillas, cut into strips
- 0.25 cup vegetable oil (for frying tortillas)
- 1 whole avocado, diced
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add the chopped chipotle peppers, crushed tomatoes, chicken broth, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Stir well to combine.
Place the chicken breasts into the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the black beans and corn. Simmer for another 10 minutes to let the flavors meld.
Meanwhile, heat the vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until crispy, about 1-2 minutes per batch. Transfer to a paper towel-lined plate and set aside.
Stir in the chopped cilantro just before serving.
Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheddar cheese, and a dollop of sour cream.
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
3633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 7107 mg | 309% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 69.1 g | 247% | |
| Total Sugars | 52.1 g | ||
| Protein | 215.6 g | 431% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1716 mg | 132% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 6617 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
