Chicken Tortilla Soup

This comforting Mexican-inspired soup combines smoky chipotle peppers, tender shredded chicken, and fresh vegetables in a flavorful broth. Topped with crunchy tortilla chips and brightened with lime juice and cilantro, it's the perfect bowl of warmth for any day of the week.

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Course: Appetizer

Cuisine: Mexican

Keyword: Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 285kcal

Equipment

Chopping Board

Chef's Knife

Medium Saucepan

Ingredients

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

Instructions

Heat the oil in a medium saucepan over medium heat.
Add the onion, garlic, chipotle, chili powder, and salt. Cook until the onion softens, about 15 minutes.
Add the chicken broth and bring to a boil.
Reduce the heat slightly and simmer, uncovered, for 10 minutes.
Add the corn and cook for 5 minutes more.
Remove the saucepan from heat and stir in the tomato, chicken, cilantro, and lime juice.
Divide the tortilla chips among 4 warmed bowls.
Ladle the soup on top of the chips and serve with lime wedges.

Notes

Use rotisserie chicken for quick preparation, or cook chicken breasts in the broth before adding other ingredients

Adjust chipotle quantity to taste - start with less if sensitive to heat

Fresh corn kernels can be substituted for frozen when in season

Soup can be made ahead without the lime juice and cilantro - add these just before serving

Store leftover soup separately from tortilla chips to prevent sogginess

Add avocado slices, sour cream, or shredded cheese as additional toppings

For a thicker soup, blend 1 cup of the soup and stir back in

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