Name: Smoky Chipotle Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 pieces corn tortillas (cut into thin strips); 1 tbsp olive oil (or cooking spray for air fryer); Pinch salt; 2 tbsp olive oil; 1 large yellow onion (diced); 1 red bell pepper (diced); 3 cloves garlic (minced); 1 (14.5 oz) can diced tomatoes (undrained); 1 (10 oz) can Rotel diced tomatoes with green chilies (undrained); 1 (15 oz) can black beans (rinsed and drained); 1 (15 oz) can corn (drained or 1.5 cups frozen); 4 cups chicken broth; 2 cups cooked chicken (shredded; rotisserie chicken works great); 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional, for heat); 1/2 tsp dried oregano; To taste: salt and freshly ground black pepper; 2 tbsp fresh lime juice; 1 ripe avocado (diced); 1/4 cup fresh cilantro (chopped); Sour cream or plain Greek yogurt; Lime wedges

Description

A warm and hearty soup packed with robust flavors of smoky chipotle, tender chicken, and crispy tortilla strips.

Ingredients

Scale

6 pieces corn tortillas (cut into thin strips)
1 tbsp olive oil (or cooking spray for air fryer)
Pinch salt
2 tbsp olive oil
1 large yellow onion (diced)
1 red bell pepper (diced)
3 cloves garlic (minced)
1 (14.5 oz) can diced tomatoes (undrained)
1 (10 oz) can Rotel diced tomatoes with green chilies (undrained)
1 (15 oz) can black beans (rinsed and drained)
1 (15 oz) can corn (drained or 1.5 cups frozen)
4 cups chicken broth
2 cups cooked chicken (shredded; rotisserie chicken works great)
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for heat)
1/2 tsp dried oregano
To taste: salt and freshly ground black pepper
2 tbsp fresh lime juice
1 ripe avocado (diced)
1/4 cup fresh cilantro (chopped)
Sour cream or plain Greek yogurt
Lime wedges

Instructions

Prepare the crispy tortilla strips: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the corn tortilla strips and a pinch of salt. Fry until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
Start the soup base: In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté the diced onion and red bell pepper for about 4-5 minutes, until softened. Add minced garlic and cook for an additional minute until fragrant.
Simmer the soup: Stir in the diced tomatoes, Rotel, black beans, corn, and chicken broth. Add the shredded chicken, chili powder, cumin, smoked paprika, and cayenne pepper. Bring to a simmer and let cook for 20-25 minutes to meld the flavors together.
Finish and serve: Stir in fresh lime juice and season with salt and pepper to taste. Ladle soup into bowls and top with crispy tortilla strips, diced avocado, cilantro, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.

Notes

Feel free to substitute the chicken for turkey or tofu. For a vegetarian version, consider using chickpeas or more vegetables.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 4g
Sodium: 800mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 10g
Protein: 25g
Cholesterol: 60mg

Keywords: Tortilla Soup, Chicken Soup, Smoky Soup, Family Recipes