Chipotle Tortilla Soup
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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.
Recommended Equipment
Ingredients
- 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
Instructions
- 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
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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.
Definitely my kind of soup…I love chipotles!!
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!
Thanks for sharing!
This sounds tasty, I think I need to start keeping some chiles in adobo sauce on hand!
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.
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. 😛
Me too! Even with the smallest possible can of tomato paste. . .
Yum – I love having soup recipes like these handy for times that I’m wracking my brain on what to make for dinner.
Looks like a good recipe… and gluten-free… right up my alley 🙂
Thanks! It’s very easy and delicious.