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Homemade Grilled Chicken Tortilla Soup recipe photo

Grilled Chicken Tortilla Soup

A smoky, comforting tortilla soup loaded with grilled chicken, charred corn, tomatoes, and bright cilantro and lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 servings

Equipment

  • Grill or Grill Pan
  • Large Pot
  • Cutting Board
  • Knife
  • Mixing Bowl
  • Tongs

Ingredients
  

  • 2 boneless skinless chicken breasts (10 oz each)
  • 2 tsp chili powder divided
  • 2 tsp ground cumin divided
  • 1 tsp granulated sugar divided
  • 2 Tbsp olive oil divided
  • salt and freshly ground black pepper
  • 2 small ears corn shucked (or 1 1/2 cups frozen corn)
  • 1 medium yellow onion diced (about 1 1/2 cups)
  • 2 jalapeños seeded and diced
  • 4 cloves garlic minced (about 1 1/2 Tbsp)
  • 6 cups chicken broth or stock
  • 1 14.5 oz can fire roasted tomatoes
  • 1 Tbsp fresh lime juice
  • 1/2 cup cilantro chopped
  • 1 large avocado diced
  • shredded Mexican blend cheese for serving
  • sour cream for serving
  • tortilla strips or chips for serving

Instructions
 

  • Preheat a grill or grill pan to medium-high (about 450°F).
  • In a small bowl, whisk together 1 tsp chili powder, 1 tsp cumin, 3/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp sugar.
  • Brush the chicken with 1 Tbsp olive oil and season both sides with the spice mixture.
  • Grill the chicken 5–6 minutes per side, until the thickest part registers 165°F. Transfer to a cutting board, rest 5 minutes, then dice into small cubes.
  • If using fresh corn, brush with a little oil and grill over medium-high heat, turning every 3 minutes, until slightly charred (about 9 minutes total). Cut kernels from the cobs. If using frozen corn, set aside to add later.
  • Heat the remaining 1 Tbsp olive oil in a large pot over medium heat. Add the diced onion and sauté about 5 minutes, until softened.
  • Add the diced jalapeños and minced garlic and sauté 2 more minutes.
  • Pour in the chicken broth and the can of fire-roasted tomatoes. Stir in the remaining 1 tsp chili powder, 1 tsp cumin, 3/4 tsp sugar, and season with salt and pepper to taste.
  • Bring the soup to a light boil, then reduce heat to medium-low, cover, and simmer 15 minutes. If using frozen corn, add it during the last 5 minutes of simmering.
  • Add the grilled diced chicken, corn kernels, chopped cilantro, and lime juice to the pot; stir to combine and warm through.
  • Ladle soup into bowls and top each serving with diced avocado, shredded cheese, sour cream, and tortilla strips or chips as desired.

Notes

  • Use frozen corn to save time if desired.
  • Adjust jalapeño amount for preferred heat level.
  • Resting the chicken keeps it juicy when diced.
  • Fire-roasted tomatoes add a smoky flavor.