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A delicious bowl of chicken tortilla soup topped with crispy tortilla strips, avocado, cheese, jalapeños, and fresh cilantro.
Daniel

Smoky Chipotle Chicken Tortilla Soup

A rich and smoky chicken tortilla soup with a chipotle-infused tomato broth, tender shredded chicken, and all the classic toppings. This hearty soup is a flavor-packed, satisfying meal perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Tortilla Strips
  • 6 corn tortillas cut into 1/4-inch strips
  • 1 tbsp olive oil or avocado oil
  • 1/4 tsp salt
For the Soup
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 jalapeño seeded and finely diced (optional, for heat)
  • 1.5 lbs boneless, skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 28 oz can fire-roasted diced tomatoes undrained
  • 2-3 chipotle peppers in adobo sauce finely chopped, plus 1 tbsp of the adobo sauce
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 15 oz can black beans rinsed and drained
  • 15 oz can corn drained (or 1 1/2 cups frozen corn)
  • 1/4 cup fresh lime juice from about 2 limes
  • 1/2 cup fresh cilantro chopped, plus more for garnish
  • Salt and freshly ground black pepper to taste
Optional Toppings
  • Diced avocado
  • Shredded Monterey Jack or cheddar cheese
  • Sour cream or Mexican crema
  • Lime wedges

Equipment

  • Large Dutch oven or stockpot
  • Air Fryer
  • Tongs

Method
 

Prepare the Crispy Tortilla Strips
  1. Preheat your air fryer to 375°F (190°C). In a medium bowl, toss the tortilla strips with 1 tbsp of oil and 1/4 tsp of salt until evenly coated.
  2. Arrange the strips in a single layer in the air fryer basket (you may need to work in batches). Air fry for 5-7 minutes, shaking the basket halfway through, until golden brown and crispy. Set aside.
Start the Soup Base
  1. Heat 1 tbsp of olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened, about 5-6 minutes.
  2. Add the minced garlic and diced jalapeño (if using). Cook for another minute until fragrant, stirring constantly.
Simmer and Cook the Chicken
  1. Pour in the chicken broth, fire-roasted tomatoes (with their juices), chopped chipotle peppers, adobo sauce, cumin, smoked paprika, and oregano. Stir everything together and bring to a simmer.
  2. Carefully place the chicken breasts into the simmering broth. Ensure they are fully submerged. Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink inside (internal temperature should reach 165°F or 74°C).
Shred Chicken and Finish the Soup
  1. Using tongs, carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Let them rest for a few minutes. Using two forks, shred the chicken into bite-sized pieces.
  2. While the chicken rests, add the rinsed black beans and drained corn to the soup. Bring back to a simmer and cook for 5 minutes to heat them through.
  3. Return the shredded chicken to the pot. Stir in the fresh lime juice and chopped cilantro. Season with salt and pepper to taste.
Serve
  1. Ladle the hot soup into bowls. Garnish generously with the crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream. Serve immediately with extra lime wedges on the side.

Notes

Spice Level: For a milder soup, use only 1 chipotle pepper and omit the adobo sauce and jalapeño. For a spicier soup, add an extra pepper or a pinch of cayenne.
Stovetop Tortilla Strips: If you don't have an air fryer, you can pan-fry the tortilla strips. Heat 1/4 inch of neutral oil in a skillet over medium-high heat. Fry the strips in batches for 1-2 minutes per side until golden and crisp. Transfer to a paper towel-lined plate and sprinkle with salt.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Store the tortilla strips separately at room temperature to keep them crispy.