Bring out your favorite hot sauces for this spicy and savory Smoky Chicken Tortilla Soup! This fiery Mexican-inspired soup is made with fire-roasted tomatoes and a savory chicken stock base. It’s got fire-roasted corn, jalapenos, chipotle chiles in adobo sauce, and cilantro slowly simmered, topped with fresh crispy tortilla strips and all the perfect toppings to complete this dish.
This flavorful soup has been on repeat at my house every week. With its easy-to-prepare recipe and just-right amount of fire, no matter how much you eat at once, there will always be leftovers to look forward to the next day. Pair it with some Street Corn Salsa, and you have the perfect meal!
▪ Boneless Skinless Chicken Breast
▪ White Sweet Corn
▪ Fire-Roasted Yellow Sweet Corn
▪ Yellow Onion
▪ Fire-Roasted Diced Tomatoes with Green Chiles
▪ Jalapenos
▪ Lime
▪ Chicken Stock (or Broth)
▪ Chipotle Chiles in Adobo Sauce
▪ Cotija Cheese
▪ Yellow Corn Tortilla
▪ Oregano
▪ Cumin
▪ Chili Powder
▪ Tomato Paste
▪ Better Than Bouillon Smoky Chipotle Base
▪ Mexican Crema
▪ Minced Garlic
▪ Cilantro
▪ Salt + Pepper
▪ Beef Tallow or Canola Oil (for frying tortilla strips)
Prep Your Ingredients
Let’s start prepping for this Smoky Chicken Tortilla Soup. Dice up your yellow onion, jalapeno, and chipotle chiles. Drain the canned corn and tomatoes, and cut your chicken breast into 1-inch pieces.
Season the chicken with 1 tsp each of Oregano, Cumin, Chili Powder, Salt + Pepper.
Let’s Start Cooking The Soup
In a stock pot or Dutch oven over medium heat, add 1 tbsp olive oil and saute the onions, jalapenos, and garlic for 1 min. Add 1 tbsp tomato paste and 1 tsp smoky chipotle base and scrape along the bottom for 2-3 minutes to cook until the tomato paste turns from that bright brick red to a dark brick red releasing the flavors of the tomato paste.
Move everything in the pan to the edges leaving the middle open. Add in another 1 tbsp of olive oil and cook the chicken for 4-5 minutes until browned and crispy. Dump in the fire-roasted yellow sweet corn, sweet white corn, and fire-roasted diced tomatoes with green chiles. Let it all cook for 3-4 minutes to bring out the flavors before you pour in the chicken stock.
YES, lots of fire-roasted ingredients to accentuate the smoky flavors of the dish.
Pour in 2 cups of chicken stock and 1 tsp each of oregano, cumin, and chili powder. Bring to a boil, then reduce to simmer over low heat for 25-30 minutes. While the soup is cooking and filling up your kitchen with its heavenly aroma, fry up those tortilla strips.
Tortilla Strips
Begin by cutting your yellow corn tortillas into 1/2-inch strips. I like to stack them and use a pizza cutter to make the cuts, but you can use a knife too.
In a frying pan heat enough oil to cover 1/4 of the bottom to 350F. Once it’s ready, working in 2 or 3 batches so you don’t overcrowd the pan, gently toss in 1/3 or 1/2 of the strips. Fry for 3-5 minutes until they are golden brown and crispy.
Make sure to stir occasionally to prevent the tortillas from sticking together. Using a slotted spoon, remove the strips once cooked and let them dry on a wire rack or paper towels to drain any excess oil.
Season with a pinch of chili powder, cumin, and salt.
Let’s talk about the toppings!
Cotija Cheese is a must, but you can substitute it with Queso Fresco or your favorite cheese.
Cilantro brings out the flavors, but if you are not a fan of cilantro (I know not everyone likes the taste of cilantro), you can skip this.
Lime Wedges for that zesty zing of flavor in each spoonful.
Mexican Crema has a slightly higher fat content than sour cream, making it milder and slightly thinner than sour cream, which is more acidic. However, you can use sour cream in place if you have it on hand already. I personally love the taste of Mexican Crema.
A spoonful of Pico de Gallo, small chunks of Avocados, or even a large dollop of Guacamole is an excellent addition to this soup.
Make Ahead or Save Your Leftovers
Storage: This soup is perfect for meal prepping or making ahead. Just add the tortillas and toppings when you are ready to eat. Store in a food-safe air-tight container for 5-7 days or freeze for up to 6 months.
Equipment
- Stockpot or Dutch Oven
- Frypan or deep skillet pan
Ingredients
- 1 chicken breast, boneless + skinless cut into 1-inch pieces
- 1 yellow onion
- 1 jalapeno diced
- 1 tbsp minced garlic
- 2 chipotle chiles in adobo sauce diced
- 1 tbsp tomato paste
- 1 tsp smoky chipotle base seasoning or 1 tsp adobo sauce
- 14 oz can Fire-Roasted Diced Tomatoes with Green Chiles drained
- ½ can white corn drained
- ½ can sweet yellow corn drained
- 2 cups chicken stock or chicken broth
- 2 tsp cumin powder divided, plus more to season
- 2 tsp chili powder divided, plus more to season
- 2 tsp oregano divided
- 1 tsp each Salt + Pepper plus more to taste
- 4 yellow corn tortillas cut into 1/2 inch thick strips
- 1 lime cut into wedges
- 2 tbsp Cotija Cheese crumbled
- 2 tbsp Mexican Crema
- 2 tbsp cilantro chopped
Instructions
- Season the chicken with 1 tsp each of Oregano, Cumin, Chili Powder, Salt + Pepper.
- In a stock pot or Dutch oven over medium heat, add 1 tbsp olive oil and saute the onions, jalapenos, and garlic for 1 min
- Add 1 tbsp tomato paste and 1 tsp smoky chipotle base and scrape along the bottom and cook for 2-3 minutes.
- Move everything in the pan to the edges leaving the middle open. Add in another 1 tbsp of olive oil and cook the chicken for 4-5 minutes until browned and crispy.
- Dump in the fire-roasted yellow sweet corn, sweet white corn, and fire-roasted diced tomatoes with green chiles. Let it all cook for 3-4 minutes.
- Pour in 2 cups of chicken stock and 1 tsp each of oregano, cumin, and chili powder. Bring to a boil, then reduce to simmer over low heat for 25-30 minutes.
- In a frying pan heat enough oil to cover 1/4 of the bottom to 350F.
- Cut your yellow corn tortillas into 1/2-inch strips.
- Working in 2 or 3 batches so you don't overcrowd the pan, gently toss in 1/3 or 1/2 of the strips. Fry for 3-5 minutes until they are golden brown and crispy.
- Using a slotted spoon, remove the strips once cooked and let them dry on a wire rack or paper towels to drain any excess oil. Season with a pinch of chili powder, cumin, and salt.
- Top with the cotija cheese, Mexican crema, cilantro, and lime wedges. Want to add more? Maybe some Pico de Gallo, small chunks of Avocados, or even a large dallop of Guacamole is a great addition to this soup.
