Chipotle Tortilla Soup

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This chipotle tortilla soup is a flavorful recipe that works well with leftover chicken. Bring this healthy soup to work for an easy on-the-go lunch.

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

This chipotle tortilla soup is a light, delicious meal.
Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Recommended Equipment


  • 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.

Approximate Nutrition Info

Calories: 241kcal | Carbohydrates: 21g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 960mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3522IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 1mg
Servings: 6
Calories: 241kcal

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This chipotle tortilla soup is a flavorful recipe that works well with leftover chicken. Bring this healthy soup to work for an easy on-the-go lunch.

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.


  1. I love tortilla soup, and your version sounds so tasty! Thanks for sharing this with Sunday Night Soup Night! Sunday Night Soup Night is taking a break over summer and will return in the Fall. In the meantime, I’m hosting a link up for all types of salads called Summer Sunday Salads! It starts this Sunday June 3. I hope to see you there!

    1. Thanks! Justa made a great suggestion about chipotles in adobo sauce. Freeze them in small segments so you can take out a little bit at a time. I used an ice cube tray and then transferred them to a zipper baggie.

      1. That is a good suggestion, and I think I should do that with tomato sauce, too. Seems I always end up with half cans of paste and mold. 😛

  2. Yum – I love having soup recipes like these handy for times that I’m wracking my brain on what to make for dinner.

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