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.

Chipotle Tortilla Soup

This chipotle tortilla soup is a light, delicious meal.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

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.

Nutrition

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

Author: Annemarie Rossi

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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.