Chipotle Mexican Grill Chicken Tortilla Soup
Savor the bold, smoky flavors of this Chipotle Mexican Grill Chicken Tortilla Soup, a comforting yet zesty dish brimming with vibrant ingredients and authentic Mexican flair. This hearty recipe combines tender shredded chicken, spicy chipotle peppers in adobo, and fire-roasted tomatoes, all simmered in a richly seasoned chicken broth infused with cumin and chili powder. Black beans and sweet corn add a satisfying texture, while a burst of fresh lime juice provides the perfect bright finish. Topped with crispy homemade tortilla strips and optional garnishes like creamy avocado and fresh cilantro, this soup is as visually stunning as it is flavorful. Ready in under an hour and perfect for feeding a crowd, this recipe is a must-try for anyone seeking a restaurant-style dining experience at home.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 cups Cooked chicken breast, shredded
- 2 pieces Chipotle peppers in adobo sauce, chopped
- 1 14-ounce can Fire-roasted diced tomatoes (canned)
- 6 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Salt
- 1 15-ounce can Black beans (canned), drained and rinsed
- 1 cup Frozen corn kernels
- 2 tablespoons Fresh lime juice
- 4 Corn tortillas, cut into thin strips
- 0.5 cup Vegetable oil (for frying tortilla strips)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 medium Avocado, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the shredded chicken, chipotle peppers, fire-roasted diced tomatoes, and chicken broth to the pot. Stir to combine.
Season the mixture with cumin, chili powder, and salt. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
Stir in the black beans and corn, cooking for an additional 10 minutes to heat through.
While the soup simmers, prepare the tortilla strips. Heat the vegetable oil in a frying pan over medium-high heat. Fry the tortilla strips in batches until crispy and golden, about 1-2 minutes per batch. Drain on a paper towel-lined plate.
Remove the soup from heat and stir in the fresh lime juice.
Serve the soup hot, topped with crispy tortilla strips. Garnish with chopped cilantro and sliced avocado if desired.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 6.2 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 920 mg | 20% | |
*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.
