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smoky chipotle chicken soup

Smoky Chipotle Chicken Tortilla Soup

This warming Smoky Chipotle Chicken Tortilla Soup combines tender shredded chicken, sweet corn, and aromatic spices in a rich broth. The distinctive smokiness from chipotle chiles in adobo elevates this soup, while fresh lime juice adds brightness to every spoonful. Ready in under 30 minutes, it's the perfect comfort food for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Soup
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups low-sodium chicken broth
  • 1 cup cooked chicken shredded
  • 1 chipotle chile in adobo minced
  • 1 cup frozen corn kernels thawed
  • 1 medium onion chopped
  • 1 ripe tomato chopped
  • 2 tablespoons vegetable oil
  • 1/4 cup fresh lime juice about 2 limes
  • 2 garlic cloves sliced
  • 1/2 cup cilantro leaves
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • corn tortilla chips for serving
  • lime wedges for serving

Equipment

  • Medium saucepan
  • Cutting board
  • Soup ladle

Method
 

  1. Heat vegetable oil in a medium saucepan over medium heat.
  2. Add chopped onion, sliced garlic, minced chipotle chile, chili powder, and kosher salt. Cook until softened, about 15 minutes.
  3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer uncovered for 10 minutes to allow flavors to meld.
  4. Add the thawed corn kernels and continue cooking for 5 more minutes.
  5. Remove from heat and stir in the chopped tomato, shredded chicken, cilantro leaves, and fresh lime juice.
  6. To serve, place broken corn tortilla chips in the bottom of warmed bowls, ladle the hot soup over top, and serve with lime wedges on the side.

Notes

For a milder soup, remove the seeds from the chipotle chile before mincing. You can use rotisserie chicken to save time, or any leftover roasted chicken you have on hand. The soup can be made ahead and refrigerated for up to 3 days - the flavors actually improve overnight. For a vegetarian version, substitute black beans for the chicken and use vegetable broth instead of chicken broth.
Add diced avocado or a dollop of sour cream on top for extra richness and to temper the heat.