Chipotle tortilla soup is a delicious, affordable meal that we enjoy often in our house. This recipe is a great use of leftover grilled chicken, and it’s ready in less than 30 minutes.
The chipotle gives this soup a nice kick. You can add even more to make it spicier, and substitute different vegetables depending on what you have on hand. I love the simple, comforting flavor combo in this soup.
Chipotle Tortilla Soup
1 1/2 cups per serving
- 1 tbs olive oil
- 1/4 cup shallots diced
- 2 carrots chopped
- 1 cup corn kernels
- 1 lb grilled chicken breast chopped
- 1 tsp chipotle in adobo sauce
- 5 cups chicken broth
- Salt and pepper to taste
- 4 oz tortilla chips broken up into bite-sized pieces
- 2 scallions chopped for garnish
- 2 tbs cilantro chopped for garnish
In a soup pot, sauté the shallots in the olive oil over medium heat for a few minutes, until tender but not brown.
Add the carrots, corn, chicken, and chipotle in adobo sauce. Stir together and sauté for a minute.
Add the chicken broth, salt, and pepper and simmer the soup for 10 minutes.
Remove the soup from the heat and add the tortilla chips. Stir them into the soup until they have wilted.
Garnish with scallions and/or cilantro. Serve immediately.
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Note: This recipe was originally created in 2012 in partnership with Frito-Lay in support of their gluten-free products. The recipe and images have been updated.