Chipotle Chicken Tortilla Soup
This Chipotle Chicken Tortilla Soup is packed with smoky heat, fresh lime, and crispy tortilla strips for a comforting, easy weeknight meal.
Equipment
- Large Pot or Dutch Oven
- Cutting board and knife
- Measuring spoons and cups
- Forks or tongs
- Baking sheet or air fryer basket
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 1/2 tsp minced garlic
- 2 cooked chicken breasts shredded
- 1 tsp chipotle chile powder
- 1 tsp ground cumin
- 1 cup water
- 1/4 tsp sea salt to taste
- 14 oz can fat-free, low-sodium chicken broth
- 14.5 oz can stewed tomatoes with juices
- 1 bunch fresh cilantro chopped, for garnish
- 1 whole lime cut into wedges
- 6 inch corn tortillas cut into strips
- cooking spray for crisping tortilla strips
Instructions
- Start with two cooked chicken breasts. Shred into bite-sized pieces using forks or hands.
- In a large pot or Dutch oven, heat 1 tablespoon 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, and toast gently for another 30 seconds.
- Pour in 1 cup water, 1/4 teaspoon sea salt, 14 oz can fat-free, low-sodium chicken broth, and 14.5 oz can stewed tomatoes with juices. Stir and bring to a gentle simmer.
- Allow soup to cook for about 10 minutes so flavors meld.
- Add shredded chicken to the pot, stir well, and simmer for 5 more minutes to heat through.
- Preheat oven to 375°F (190°C). Lightly spray cut tortilla strips with cooking spray, spread on a baking sheet, and bake 8-10 minutes until crispy and golden. Alternatively, air fry at 350°F for 5-7 minutes.
- Ladle hot soup into bowls, sprinkle with chopped fresh cilantro, serve with lime wedges, and top with crispy tortilla strips just before eating.
Notes
- Use leftover cooked chicken or quickly poach chicken breasts to save time.
- For less spicy soup, reduce chipotle chile powder to 1/2 teaspoon.
- To keep tortilla strips crispy, add them just before serving.
- Substitute chicken broth with vegetable broth and omit chicken for a vegetarian version.
- Store soup refrigerated up to 4 days or freeze up to 3 months; do not freeze tortilla strips.