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a bowl of chicken tortilla soup
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Smoked Chicken Tortilla Soup Recipe

Slowly smoked chicken adds great flavor to a classic chicken tortilla soup. This soup starts with quality ingredients, like homemade chicken stock, chipotle and other flavorful ingredients.
Course Entree, Soup
Cuisine Mexican
Keyword chicken tortilla soup, chicken tortilla soup recipe, smoked chicken tortilla soup, tortilla soup
Prep Time 15 minutes
Cook Time 1 hour
Soup Simmer Time 20 minutes
Total Time 1 hour 35 minutes
Servings 6 Servings
Calories 470kcal
Cost $12.00

Ingredients

For Tortilla Soup

  • 1 tablespoon extra virgin olive oil
  • 1 ½ cups diced white onion (one medium sized onion)
  • 2 small jalapeños, diced
  • 2 cloves garlic, diced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 4 cups chicken broth (we use homemade)
  • 4 cups shredded smoked chicken
  • 1 15 oz can diced tomatoes (including liquid)
  • 1 15 oz can black beans (rinsed)
  • 1 15 oz can sweet corn (or 1 ½ cups frozen kernals)
  • 1 tablespoon chipotle in adobo (a mix of the peppers and sauce)
  • 1 lime juiced (about 2 tablespoons)
  • Suggested toppings: fried tortilla strips, jalapeño slices, avocado slices, shredded cheese, lime wedge, cilantro

For Crispy Tortilla Strips

  • 4 large corn tortillas, sliced in thin strips about ¼ to ½ inch thick
  • ½ cup extra virgin olive oil
  • ½ teaspoon kosher salt

Instructions

Tortilla Soup

  • In a large soup pot over medium heat, add olive oil, onions, and jalapeño peppers. Cook to soften, about 5 - 7 minutes. Add garlic and cook an additional 1 minute. Adjust heat down if the onions begin to brown.
  • Add chili powder, cumin, paprika, salt, and pepper. Stir for 30 seconds and allow the dried spices to heat up.
  • Add broth, chicken, tomatoes, beans, corn, chipotle in adobo, and lime juice. Combine and bring to a simmer. For more heat add another 1 tablespoon of adobo sauce.
  • Simmer for 20-30 minutes. Add salt to taste.
  • Serve and top with favorite toppings.

For Fried Tortilla Strips

  • In a small cast iron pan over medium heat add oil.
  • In small batches, place tortilla strips in oil and fry. After 60 seconds, remove with a slotted spoon and place on a plate covered with paper towel. This will allow excess oil to be absorbed into the towel.
  • Sprinkle a touch of salt over the tortilla strips while warm and then use as a topping for the soup.

Notes

For the Smoked Chicken we use as a base for the soup, find the recipe here

Nutrition

Calories: 470kcal | Carbohydrates: 42g | Protein: 16g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1735mg | Potassium: 762mg | Fiber: 8g | Sugar: 7g | Vitamin A: 782IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 3mg