Simple to prepare on the stovetop or in an Instant Pot, this richly flavored chipotle chicken tortilla soup with corn is sure to hit the spot. Naturally gluten-free and dairy-free.
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A recipe on Tao of Spice for this classic well-loved Mexican soup is long overdue.
What you’ll love about this recipe
- It’s simple! Preparing this soup is essentially as easy as throwing everything in a pot and letting it simmer away. Ok, there’s a little more to it than that BUT not much! The majority of the prep time is hands-off though and it requires little kitchen equipment.
- It can be prepared in an Instant Pot! As if this soup wasn’t quick enough to prepare already, you can shave off some time by cooking it in an Instant Pot. Additionally, using this method will result in the tenderest fall-apart chicken.
- The chipotle flavor! What sets this tortilla soup apart is the addition of chipotle sauce. It introduces the most delectably smoky flavor to the mix.
Ingredients (+ notes & substitutions)
- Olive oil: For sautéeing the veggies and frying up the tortilla strips. If you prefer to use canola or vegetable oil to fry the tortilla strips that is perfectly acceptable – it is certainly cheaper.
- Onion: You’ll need half of a medium white or yellow onion or one small onion.
- Jalapenos: You can remove the seeds and membranes for less heat or leave them be if you like it spicy.
- Garlic: The recipe calls for three cloves but you could certainly add more. You can’t go overboard with garlic as far as this soup goes.
- Oregano: Mexican oregano is preferable.
- Cumin
- Black pepper
- Kosher salt
- Chicken broth
- Corn: One can of corn will do or 1 1/2 cups of fresh or thawed frozen corn.
- Crushed tomatoes: If you can get your hands on crushed fire-roasted tomatoes I highly recommend using them here as they add even more flavor. If not, your standard crushed tomatoes will do just fine.
- Chipotle sauce: What you’re looking for here is a small can of prepared chipotle sauce found in the Mexican section of the supermarket or at Mexican markets. The only brand that I have come across at grocery stores in my region is La Costena. If you are unable to find it, the next best bet is blending up a small can of chipotle peppers in adobo.
- Boneless skinless chicken thighs: Thighs are the best because they are so juicy and tender. That being said, breast meat or tenderloins would also work.
- Soft corn tortillas: Yellow or white, sliced anywhere from 1/4-inch to 1/2-inch thick.
- Lime juice: Added at the end to brighten and balance the soup.
- Optional toppings: Sour cream, shredded cheese, avocado, scallions, sliced jalapenos, lime wedges, and cilantro.
How to make chipotle chicken tortilla soup (+ tips)
1. Heat two tablespoons of olive oil in a large pot over medium-high heat. Once hot, add the onions and jalapenos and sauté for 3 minutes until softened. Add the garlic, oregano, cumin, black pepper, and salt and sauté for another 1-2 minutes until fragrant.
2. Add the chicken broth, corn, crushed tomatoes, and chipotle sauce and stir to combine. Bring to a boil and add the chicken. Reduce heat and simmer for 20-25 minutes until the chicken is cooked through to 165 degrees.
3. Meanwhile, prepare the tortilla strips by heating 1/4 cup of oil in a small skillet over medium-high heat. Once the oil is hot, fry the tortilla strips in batches for 1-2 minutes until golden brown and crispy. Transfer to a paper towel-lined surface using a slotted spoon or tongs and sprinkle with salt.
4. Remove the chicken and use two forks to shred it then return it to the pot and simmer for another five minutes.
5. Serve warm topped with tortilla strips and your choice of additional toppings.
Instant Pot Instructions
- Turn on the sauté function on your Instant Pot. Add two tablespoons of olive oil and once hot, add the onions and jalapenos. Sauté for three minutes then add the garlic, oregano, cumin, black pepper, and salt and sauté an additional 1-2 minutes until fragrant.
- Add the chicken broth, corn, crushed tomatoes, chipotle sauce, and chicken to the pot. Top with lid, turn to seal, and set to high pressure for 10 minutes.
- Meanwhile, prepare the tortilla strips by heating 1/4 cup of oil in a small skillet over medium-high heat. Once the oil is hot, fry the tortilla strips in batches for 1-2 minutes until golden brown and crispy. Transfer to a paper towel-lined surface using a slotted spoon or tongs and sprinkle with salt.
- After 10 minutes, do a quick release, remove the lid, and transfer the chicken to a flat surface. Use two forks to shred it then return it to the pot.
- Serve warm topped with tortilla strips and your choice of additional toppings.
Storage
Leftovers may be refrigerated in an airtight container for up to four days. Freezing this soup is also an option. To do so, make sure to allow it to cool completely before transferring it to an airtight container(s) or freezer-safe bag(s). May be frozen for up to six months.
FAQ
Tortilla soup is typically gluten-free and this rendition is no exception. It is also dairy-free.
It is not typically keto-friendly due to the large quantity of tomato, onion, and peppers as well as the corn and the tortilla strips.
It certainly can be. This chipotle chicken tortilla soup is spicier than most due to the chipotle sauce and jalapenos but is by no means over the top spicy.
Yes! Reference the storage section above for instructions for freezing this soup.
No
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What should I serve with tortilla soup?
- A light salad.
- Chips with salsa, guacamole, or queso.
- Cheese quesadillas.
- Enchiladas.
- Tortas.
- This cilantro lime sweet potato salad.
More flavorful Mexican-inspired soup recipes you may enjoy:
- Beef Enchilada Soup: This super simple ground beef enchilada soup brings the flavor you know and love, requires just a handful of ingredients, and takes only 25-minutes. Naturally gluten-free.
- Birria Ramen: Birria ramen is a wonderful way to use up leftover birria. It begins with a consomé based broth that is thick, rich, and a bit spicy, then noodles, tender beef, soft-boiled eggs, crispy quesadilla strips, and of course, TOPPINGS! This fusion-style ramen is guaranteed to knock your socks off!!
If you make this chipotle chicken tortilla soup I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Chipotle Chicken Tortilla Soup
Simple to prepare on the stovetop or in an Instant Pot, this richly flavored spicy chipotle chicken tortilla soup with corn is sure to hit the spot. Naturally gluten-free and dairy-free.
Ingredients
- 6 tablespoons olive oil, divided
- 1/2 medium white or yellow onion, diced
- 3-4 jalapenos, diced
- 3 cloves garlic, minced
- 1 tablespoon oregano, preferably Mexican
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 4 cups chicken broth
- 1-15 ounce can corn, drained
- 1-14.5 ounce crushed tomatoes, preferably fire roasted
- 1 cup chipotle sauce (see notes)
- 1 pound boneless skinless chicken thighs, breasts or tenderloins would also work
- 6 soft corn tortillas, white or yellow
- 1 tablespoon lime juice
- Optional toppings: cilantro, lime wedges, sour cream, shredded cheese, avocado
Instructions
Stovetop directions
- Heat two tablespoons of olive oil in a large pot over medium-high heat. Once hot, add the onions and jalapenos and sauté for 3 minutes until softened. Add the garlic, oregano, cumin, black pepper, and salt and sauté for another 1-2 minutes until fragrant.
- Add the chicken broth, corn, crushed tomatoes, and chipotle sauce and stir to combine. Bring to a boil and add the chicken. Reduce heat and simmer for 20-25 minutes until the chicken is cooked through to 165 degrees.
- Meanwhile, prepare the tortilla strips by heating 1/4 cup of oil in a small skillet over medium-high heat. Once the oil is hot, fry the tortilla strips in batches for 1-2 minutes until golden brown and crispy. Transfer to a paper towel-lined surface using a slotted spoon or tongs and sprinkle with salt.
- Remove the chicken and use two forks to shred it then return it to the pot and simmer for another five minutes.
- Serve warm topped with tortilla strips and your choice of additional toppings. Suggestions include avocado, sliced jalapenos, cilantro, green onions, sour cream, lime juice, and/or shredded cheese.
Instant Pot directions
- Turn on the sauté function on your Instant Pot. Add two tablespoons of olive oil and once hot, add the onions and jalapenos. Sauté for three minutes then add the garlic, oregano, cumin, black pepper, and salt and sauté for an additional 1-2 minutes until fragrant.
- Add the chicken broth, corn, crushed tomatoes, chipotle sauce, and chicken to the pot. Top with lid, turn to seal, and set to high pressure for 10 minutes.
- Meanwhile, prepare the tortilla strips by heating 1/4 cup of oil in a small skillet over medium-high heat. Once the oil is hot, fry the tortilla strips in batches for 1-2 minutes until golden brown and crispy. Transfer to a paper towel-lined surface using a slotted spoon or tongs and sprinkle with salt.
- After 10 minutes, do a quick release, remove the lid, and transfer the chicken to a flat surface. Use two forks to shred it then return it to the Instant Pot.
- Serve warm topped with tortilla strips and your choice of additional toppings. Suggestions include avocado, sliced jalapenos, cilantro, green onions, sour cream, lime juice, and/or shredded cheese.
Storage: Leftovers may be refrigerated in an airtight container for up to four days. Freezing this soup is also an option. To do so, make sure to allow it to cool completely before transferring to an airtight container(s) or freezer-safe bag(s). May be frozen for up to six months.
Notes
Nutrition Information:
Yield: 5 Serving Size: 1 1/2 cupsAmount Per Serving: Calories: 606Total Fat: 38gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 136mgSodium: 1368mgCarbohydrates: 38gFiber: 9gSugar: 9gProtein: 34g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
