Spicy Chicken Tortilla Soup

Spicy chicken tortilla soup is a bold, flavorful, and comforting dish that’s perfect for cold days or whenever you’re craving a hearty and delicious meal. Packed with shredded chicken, smoky chipotle peppers, and a medley of spices, this soup offers a satisfying combination of spicy, tangy, and savory flavors. It’s garnished with creamy avocado, crunchy tortilla strips, fresh cilantro, and a dollop of sour cream for a delightful textural contrast. The soup is easy to prepare and can be served as a complete meal on its own or alongside a fresh salad or bread.

This version of chicken tortilla soup is a great way to use leftover chicken or roast a fresh chicken for the occasion. The smoky heat of chipotle peppers combined with cumin and paprika gives the soup a complex depth of flavor, while the bright acidity of lime juice and the creamy richness of avocado bring balance to the dish.

Full Recipe:

Ingredients

Soup Base:

  • Canola oil: 2 tablespoons (30 ml)
  • Garlic: 2 cloves, sliced
  • Red onion: 1, chopped
  • Chipotle peppers with sauce: 2 canned, with some of the sauce
  • Ground cumin: 1 teaspoon (5 ml)
  • Smoked paprika: 1/2 teaspoon (2.5 ml)
  • Sea salt: 1/2 teaspoon (2.5 ml)
  • Black pepper: 1/2 teaspoon (2.5 ml)
  • Chicken stock: 5 cups (1.1 L)
  • Whole canned tomatoes: 1 can (796 ml)
  • Dried oregano: 1 tablespoon (15 ml)

Chicken and Vegetables:

  • Cooked shredded chicken: 2-3 cups (500-750 ml)
  • Corn niblets: 1 cup (250 ml)

Toppings:

  • Avocados: 2, diced
  • Lime juice: 2 tablespoons (30 ml)
  • Monterey Jack cheese: 1 1/2 cups (375 ml), shredded
  • Tortilla strips: 2 cups (500 ml), packaged or homemade
  • Sour cream or crème fraîche: 1/2 cup (125 ml)
  • Fresh cilantro: For garnish
  • Lime wedges: For serving

Instructions (Step-by-Step)

Step 1: Prepare the Soup Base
  1. Sauté the aromatics: In a large pot or Dutch oven, heat 2 tablespoons of canola oil over medium heat. Once the oil is hot, add the sliced garlic and chopped red onion. Cook for 3-4 minutes, stirring occasionally, until the onion is softened and translucent.
  2. Add the chipotle peppers and spices: Stir in 2 canned chipotle peppers with some of their sauce, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Let the mixture cook for another 1-2 minutes to release the flavors of the spices and chipotle.
Step 2: Build the Soup
  1. Add the chicken stock and tomatoes: Pour in 5 cups of chicken stock and add 1 can of whole tomatoes (including the juice). Break up the tomatoes with the back of a spoon or use an immersion blender to blend the tomatoes into the broth if you prefer a smoother soup.
  2. Add the oregano: Stir in 1 tablespoon of dried oregano. Let the soup come to a simmer over medium heat.
  3. Simmer the soup: Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
Step 3: Add Chicken and Corn
  1. Add the shredded chicken: Stir in 2-3 cups of cooked, shredded chicken. If you’re using leftover chicken, this is the perfect way to repurpose it. If you’re cooking chicken from scratch, roast or poach it before shredding.
  2. Add the corn niblets: Stir in 1 cup of corn niblets. You can use fresh, frozen, or canned corn, depending on what you have on hand. Cook for another 5-10 minutes until the chicken and corn are heated through.
Step 4: Prepare the Garnishes
  1. Prepare the avocado: Dice 2 avocados and toss them with 2 tablespoons of lime juice to prevent them from browning.
  2. Shred the cheese: Shred 1 1/2 cups of Monterey Jack cheese and set aside.
  3. Get the tortilla strips ready: If you’re using packaged tortilla strips, they are ready to go. For a homemade version, simply cut tortillas into strips and bake them in the oven at 180°C (350°F) for 10 minutes until crispy, or fry them in oil.
Step 5: Serve
  1. Ladle the soup: Once the soup is ready, ladle it into bowls.
  2. Add the toppings: Top each bowl with a generous handful of shredded Monterey Jack cheese, diced avocado, and a few tortilla strips. Add a dollop of sour cream or crème fraîche and sprinkle with fresh cilantro.
  3. Serve with lime wedges: Serve the soup with lime wedges on the side, allowing each person to add extra lime juice to taste.

Cooking Tips

  • Adjusting the heat: Chipotle peppers add a smoky, spicy flavor to the soup, but you can adjust the number of peppers to suit your spice tolerance. For a milder version, use just one pepper or remove the seeds before adding them. For more heat, add an extra pepper or a pinch of cayenne pepper.
  • Homemade tortilla strips: To make your own tortilla strips, simply cut corn tortillas into thin strips and either bake or fry them. Baking at 180°C (350°F) for about 10 minutes gives you a healthier option, while frying them in hot oil gives a crunchier texture.
  • Vegetarian option: To make this soup vegetarian, swap the chicken stock for vegetable stock and omit the shredded chicken. You can add extra vegetables like beans or zucchini for added protein and texture.
  • Cheese alternatives: While Monterey Jack is ideal for its mild, creamy flavor, you can also use cheddar, queso fresco, or any other melting cheese you prefer.

Storage

  • Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.
  • Freezing: This soup freezes well. Transfer the cooled soup (without the toppings) into a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving. Add the toppings fresh after reheating.

Nutritional Facts (Per Serving, Based on 6 Servings)

  • Calories: 420 kcal
  • Protein: 25 g
  • Carbohydrates: 18 g
  • Fat: 26 g
  • Fiber: 6 g
  • Sugar: 8 g
  • Sodium: 950 mg
  • Calcium: 30% DV
  • Iron: 10% DV

Frequently Asked Questions

  1. Can I use rotisserie chicken for this recipe?
    • Yes, rotisserie chicken is a great shortcut for this recipe. Simply shred the chicken and add it to the soup when you’re ready to incorporate the cooked chicken.
  2. Can I use fresh tomatoes instead of canned?
    • Yes, you can use fresh tomatoes, but you will need about 5-6 medium tomatoes. Blanch and peel them before adding to the soup for a smoother texture.
  3. How do I make the soup less spicy?
    • If you want to tone down the heat, reduce the amount of chipotle peppers or omit them altogether. You can also add more chicken stock or cream to mellow out the spice.
  4. What can I serve with this soup?
    • This soup is hearty enough to be a meal on its own, but it pairs well with a side of crusty bread, cornbread, or a fresh green salad. You can also serve it with extra tortilla chips for dipping.
  5. Can I make this soup ahead of time?
    • Yes, this soup is perfect for making ahead. Prepare the soup and store it in the refrigerator for up to 3 days. Add the toppings just before serving to keep them fresh and crunchy.

Conclusion

Spicy chicken tortilla soup is a delightful combination of smoky, spicy, and savory flavors, with tender chicken, creamy avocado, and crunchy tortilla strips adding richness and texture to every bite. Whether you’re looking for a comforting weeknight dinner or an easy meal to feed a crowd, this soup is an excellent choice. The dish is versatile, allowing for adjustments in spice level and toppings, and can easily be made ahead or stored for leftovers. Serve this hearty, flavorful soup with fresh cilantro, lime wedges, and sour cream for a meal that’s sure to satisfy!