Chipotle Chicken Tortilla Soup
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Chipotle chicken tortilla soup is the very definition of a soul-warming bowl that is full of rich broth, fragrant spices, juicy chicken, hearty black beans, and tender kernels of corn. Start with shredded rotisserie chicken for a one-pot, 30-minute meal you can count on.
I’ve loved this plant-forward chipotle tortilla soup for years, with its mix of black beans, pinto beans, and veggies. It was high time to share an extra-satisfying variation that incorporates chicken! This will be a big hit with anyone who loves Tex-Mex flavors, wants to enjoy them in a nourishing bowl, and enjoys the ease of one-pot cooking.
Load this up with toppings—favorites here are avocado, tortilla strips or crumbled chips, Cotija, and fresh cilantro—and enjoy the meal, or add a big Mexican green salad and cornbread to make it an event. It also keeps really well, so if you’re motivated, go ahead and make a big batch for nourishing lunches throughout the week.
Why You’ll Love This Chipotle Chicken Soup
- All the Mexican flavors and aromas you love, in soup form
- Veggies included—corn, tomato, onion—and easy to add on with extra toppings
- Quick and easy to make in one pot
- Cozy enough for a simple weeknight, interesting enough to serve guests
- A great make-ahead meal, simple to make in a big batch, and reheats well
Ingredient Notes
These are the fundamentals of the soup. Of course you’ll want to have fun with the toppings, as well!
We consider fresh lime juice and/or wedges, diced avocado, and tortilla strips or crumbled chips the necessities. Nice extras include crumbled Cotija cheese, fresh cilantro, sour cream, and thinly-sliced jalapeno peppers.
Chicken Tortilla Soup, Step-by-Step
Like many great soups, this one begins with the aromatics.
Start simply by softening the diced onion in a drizzle of olive oil over medium-high heat. Use a big Dutch oven or stockpot, 6 quarts or more. I cut it a little close here!
Stir in the flavor-boosters: tomato paste, adobo sauce, and all of the spices. Let this concoction thicken for about a minute.
Add the diced tomatoes. Continue to cook for 2-3 minutes, stirring once or twice, to let the juices reduce and thicken a bit. This intensifies flavor.
Add the chicken broth, bring the liquid to a boil, then stir in the shredded chicken, beans, and corn. Reduce the heat to low—we want those final three ingredients to warm through but not become tough or mushy.
Simmer for about 10 minutes. This is the perfect time to tidy up, get out bowls, and prep toppings.
Season to taste!
Before serving, sample the soup and stir in lime juice and more salt to taste! How much will depend not just on personal preference, but also how salty your broth and rotisserie chicken was, whether or not you used adobo sauce, etc. Do yourself a favor and make this work for you; there’s no need to accept so-so bowls that can be easily fixed with a pinch of kosher salt or a squeeze of citrus.
That’s all there is to it! Ladle up big bowls of the soup and let diners add toppings to their hearts content.
Make it ahead of time!
This soup is great for making ahead; just prepare it fully, cover the pot, and store in the fridge for up to 24 hours. When ready to serve, warm over medium heat, stirring occasionally, until wisps of steam rise from the surface.
More Cozy Soup Inspiration
- Carrot Red Pepper Soup (creamy but dairy-free!)
- White Bean Chicken Soup
- Tomato Butternut Bisque
- Chicken Tortellini Soup
Chipotle Chicken Tortilla Soup
Ingredients
- 2 teaspoons extra-virgin olive or avocado oil
- 1/2 medium onion red, yellow, or sweet, chopped
- 2 Tablespoons tomato paste
- 1 Tablespoon adobo sauce optional
- 1 Tablespoon chili powder
- 2 teaspoons dried oregano Mexican oregano if you have it
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 (28 ounce) can diced tomatoes fire-roasted if possible
- 4 cups low-sodium chicken or vegetable broth
- 2 cups shredded or diced cooked chicken such as rotisserie
- 1 (15 ounce) can black beans drained and rinsed
- 1 cup corn kernels canned or frozen
- lime juice or wedges, tortilla strips, avocado, sour cream, Cotija cheese, cilantro, etc. for serving
Instructions
- Warm the oil in a large stockpot or Dutch oven over medium-high heat. Add onion and cook for 2-3 minutes, until it begins to soften.2 teaspoons extra-virgin olive or avocado oil, 1/2 medium onion
- Stir in the tomato paste, adobo sauce if using, chili powder, oregano, garlic powder, cumin, and salt. Cook for about 1 minute, stirring well.2 Tablespoons tomato paste, 1 Tablespoon adobo sauce, 1 Tablespoon chili powder, 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt
- Stir in the diced tomatoes, with all of their juices, and cook for 2-3 minutes, stirring occasionally. The liquid should reduce and thicken a bit.1 (28 ounce) can diced tomatoes
- Stir in the chicken broth and bring the mixture to a boil. Add the chicken, beans, and corn, then reduce heat to low. Simmer for 10-12 minutes.4 cups low-sodium chicken or vegetable broth, 2 cups shredded or diced cooked chicken, 1 (15 ounce) can black beans, 1 cup corn kernels
- Just before serving, stir in 1-2 teaspoons lime juice. Sample and season with more lime juice and salt to taste. Serve topped with tortilla strips, diced avocado, sour cream, Cotija, fresh cilantro, etc. Enjoy!lime juice or wedges, tortilla strips, avocado, sour cream, Cotija cheese, cilantro, etc.
Notes
- Chicken Broth: Use low-sodium broth or chicken stock to make sure the soup is not too salty from the outset. Or simplify by using water + a bouillon paste such as Better Than Bouillon. The paste can just be added at the same time as the water; be sure the liquid comes to a full boil to be certain the paste has had time to dissolve.
- Adobo Sauce: This adds a ton of flavor so is definitely worth buying for this recipe—it’s found in the Mexican/Latino foods aisle of most grocery stores and is the liquid surrounding canned chipotle peppers. Just the sauce keeps for a really long time in the fridge if sealed tightly. If you don’t have any, though, leave it out and consider adding an extra pinch of dried chili powder to the seasoning mix—regular, ancho, chipotle, etc.
- Pairings: Add a big Mexican green salad and cornbread to make this part of a big meal.
- Topping Ideas: We consider fresh lime juice and/or wedges, diced avocado, and tortilla strips or crumbled chips the necessities. Nice extras include crumbled Cotija cheese, fresh cilantro, sour cream, and thinly-sliced jalapeno peppers.
- Make Ahead Tips: This soup is great for making ahead; just prepare it fully, cover the pot, and store in the fridge for up to 24 hours. When ready to serve, warm over medium heat, stirring occasionally, until wisps of steam rise from the surface.
- Storage. This soup keeps very well for 3-4 days in the fridge, making it terrific for meal prep. It can get a bit thicker after the second day or so, almost like a hybrid soup-chili consistency.
