Chicken Tortilla Soup

Chicken Tortilla Soup

A south-of-the-border inspired soup with shredded chicken and corn swimming in a mildly spicy broth with chipotle peppers and fresh lime for a tangy hint of citrus. A garnish of tortilla strips and avocado give it a crunchy, buttery bite.

For this recipe you make your own tortilla strips out of corn tortillas. They are quick and easy to make baking up crispy in the oven. A few tortillas also go into the soup to help thicken and flavor it.

Tortilla soup is one of those comfort foods I crave even during the summer. As written it seems a little simple but it will make your house smell like a home and bring everyone to the table. It’s packed with flavor and fun to eat.

Chicken and Corn Tortilla Soup

Chicken Tortilla Soup

Rating: 51

Prep Time: 20 minutes

Yield: 5 servings

Chicken Tortilla Soup

A south-of-the-border inspired soup!


olive oil, for sauteing
1 pound boneless, skinless chicken breasts
coarse salt and fresh black pepper
1 large onion, diced
4 cloves garlic, minced
1 tablespoon tomato paste
1 chipotle pepper in adobo, minced (or 2 or 3 if you like it real spicy!)
4 cups chicken broth
1 cup water (I use bottled)
8 corn tortillas, divided
1 + 1/2 cups corn
1 lime, plus more for serving
fresh cilantro, for serving
your choice of toppings:
diced avocado
diced tomato
shredded cheese
sour cream


  1. Heat a tablespoon of oil in a Dutch oven over medium heat. Season the chicken with salt and pepper and cook 5 - 7 minutes on each side until browned and cooked through. Remove to a plate and set aside.
  2. Heat 2 more tablespoons of oil over medium-low heat and add the onion and garlic with a pinch of salt and pepper. Cook stirring often 5 minutes.
  3. Stir in the tomato paste and chipotle, cook 2 minutes, stirring often.
  4. Pour in the broth, water and 2 of the tortillas torn into small pieces. Turn the heat up and bring to a simmer, maintain a simmer for 10 minutes. Season the broth with salt and pepper to taste.
  5. Meanwhile preheat oven to 400 degrees F. Lightly grease a baking sheet. Cut the remaining tortillas into thin strips about 1/2-inch wide and spread out on the baking sheet. Sprinkle with salt and bake until crispy, about 8-10 minutes.
  6. Use a hand blender to puree the broth or use a blender (put a towel over the lid and hold down when blending or the steam will blow the top off) to blend until smooth. Return to the pan.
  7. Shred the chicken by hand or with 2 forks and add to the soup pot with the corn. Simmer 10 minutes. Squeeze in the juice of 1 lime and serve with the toasty chips, extra lime and cilantro plus your choice of toppings.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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