If you’re craving a hearty, smoky, and comforting soup that’s easy to make any night of the week, look no further than this Chipotle Chicken Tortilla Soup. It’s packed with bold flavors from chipotle chile powder, cumin, and fresh garlic, balanced with the brightness of fresh lime and cilantro. Plus, the crispy tortilla strips add a wonderful crunch that makes every bite a delight. Whether you’re warming up on a chilly evening or just want a satisfying meal that’s ready in under 30 minutes, this soup is a must-have in your recipe arsenal.

Why This Recipe Belongs in Your Rotation

This Chipotle Chicken Tortilla Soup stands out because it’s a perfect blend of smoky heat, savory chicken, and fresh herbs that come together in a fuss-free recipe. It’s incredibly versatile, allowing you to add or swap ingredients based on what you have on hand or the season. Not to mention, the soup is gluten-free and lean, making it a wholesome choice for lunch or dinner. Plus, it’s a fantastic way to use up cooked chicken breasts—making it budget-friendly and ideal for meal prepping.

What to Buy

Olive oil – for sautéing the garlic and bringing out the flavors.
Minced garlic – fresh or jarred, this adds a pungent kick.
Chicken breasts – cooked and shredded; poached or roasted works well.
Chipotle chile powder – the star spice that delivers smoky heat.
Ground cumin – enhances the earthiness of the soup.
Water – to balance the broth concentration.
Sea salt – to taste, enhances all the flavors.
Fat-free, low-sodium chicken broth (14 oz can) – the soup’s base.
Stewed tomatoes (14.5 oz can) – adds body and a hint of sweetness.
Fresh cilantro – chopped, for garnish and fresh herbaceous notes.
Lime – cut into wedges to squeeze over the soup.
6-inch corn tortillas – cut into strips for topping.
Cooking spray – to crisp up the tortilla strips without excess oil.

Tools & Equipment Needed

Large pot or Dutch oven – for simmering the soup evenly.
Cutting board and knife – for prepping garlic, cilantro, lime, and tortillas.
Measuring spoons and cups – for accurate seasoning and liquids.
Forks or tongs – to shred the cooked chicken breasts.
Baking sheet or air fryer basket – to crisp up the tortilla strips.
Ladle – for serving the soup.

Step-by-Step: Chipotle Chicken Tortilla Soup

Step 1: Prepare the Chicken

Start with two cooked chicken breasts. You can use leftover roasted chicken or quickly poach them in water until cooked through. Once cool enough to handle, shred the chicken into bite-sized pieces using forks or your hands.

Step 2: Sauté Garlic and Spices

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 1/2 teaspoons minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in 1 teaspoon chipotle chile powder and 1 teaspoon ground cumin, letting them toast gently for another 30 seconds. This step builds the smoky, savory foundation of the soup.

Step 3: Add Liquids and Tomatoes

Pour in 1 cup water, 1/4 teaspoon sea salt, 14 oz can of fat-free, low-sodium chicken broth, and 14.5 oz can of stewed tomatoes (with juices). Stir everything together, bringing the mixture to a gentle simmer. Allow the soup to cook for about 10 minutes so the flavors meld beautifully.

Step 4: Add Shredded Chicken

Add the shredded chicken to the pot and stir well. Let the soup simmer for an additional 5 minutes to heat the chicken through and infuse it with the smoky broth.

Step 5: Crisp the Tortilla Strips

While the soup simmers, preheat your oven to 375°F (190°C). Lightly spray the cut tortilla strips with cooking spray, spread them on a baking sheet in a single layer, and bake for 8-10 minutes or until crispy and golden. Alternatively, use an air fryer at 350°F for 5-7 minutes. These crunchy strips add irresistible texture to your soup.

Step 6: Serve and Garnish

Ladle hot soup into bowls. Sprinkle generously with chopped fresh cilantro and serve with lime wedges on the side. Top each bowl with a handful of crispy tortilla strips just before eating to keep them crunchy.

Season-by-Season Upgrades

Spring: Add fresh corn kernels for a sweet crunch.
Summer: Stir in diced avocado or a dollop of cool sour cream for richness.
Fall: Mix in roasted butternut squash cubes to enhance the earthy notes.
Winter: Add extra chipotle powder or a dash of hot sauce for warming heat.

Chef’s Rationale

This Chipotle Chicken Tortilla Soup balances smoky, spicy, and fresh elements to create a multi-dimensional flavor experience. The chipotle chile powder brings depth without overpowering, while the cumin adds an earthy warmth. Using cooked chicken breasts reduces prep time and makes this recipe accessible on busy days. The crispy tortilla strips provide textural contrast, which is essential for a satisfying bowl. Fresh cilantro and lime juice brighten every spoonful, preventing the soup from feeling heavy.

For a twist on creamy textures, consider pairing this soup with a recipe like Creamy Chipotle Chicken Pasta or the cheesy goodness of Cheesy Chicken Taco Pasta. If you’re a fan of bold garlic flavors, Spicy Garlic Butter Chicken Pasta is another perfect companion dish to explore.

Storing, Freezing & Reheating

After cooking, let the soup cool completely before transferring it to airtight containers. You can refrigerate it for up to 4 days. For longer storage, freeze the soup in portion-sized containers for up to 3 months. Avoid freezing the tortilla strips; crisp them fresh before serving.

To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, microwave individual servings in microwave-safe bowls, stirring halfway through. Add fresh cilantro, lime, and crispy tortilla strips just before serving for the best experience.

Common Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add a richer flavor and tend to stay moist during cooking. Just make sure they’re cooked thoroughly before shredding and adding to the soup.

Is chipotle chile powder very spicy?

Chipotle chile powder has a smoky flavor with mild to moderate heat. If you prefer less spice, start with half a teaspoon and adjust to taste.

How can I make the tortilla strips without an oven?

You can crisp tortilla strips on the stovetop by tossing them in a lightly oiled skillet over medium heat. Stir frequently to prevent burning and cook until golden and crispy.

Can I make this soup vegetarian?

Yes! Substitute the chicken broth with vegetable broth and omit the chicken or use plant-based protein alternatives like tofu or beans.

Serve with These

Creamy Chipotle Chicken Pasta – for a creamy, indulgent side.
Cheesy Chicken Taco Pasta – adds cheesy comfort to your meal.
Spicy Garlic Butter Chicken Pasta – packs a flavorful punch alongside the soup.
Simple green salad with lime vinaigrette – balances the smoky soup with crisp freshness.
Guacamole and chips – perfect for extra dipping and texture.

In Closing

This Chipotle Chicken Tortilla Soup is a crowd-pleaser that’s easy to whip up with pantry staples and simple fresh ingredients. Its smoky, spicy notes paired with fresh lime and cilantro will keep you coming back for more. With minimal prep time and maximum flavor, it’s a recipe that deserves a regular spot at your table. Next time you want a warm hug in a bowl, this soup has got you covered.

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