Chicken Tortilla Soup with Chipotle Peppers

Warm up with a bowl of bold and comforting Chicken Tortilla Soup with Chipotle Peppers, the ultimate fusion of smoky, spicy, and satisfying flavors. This hearty soup combines tender shredded chicken, fire-roasted chipotle peppers in adobo sauce, and a medley of vibrant ingredients like black beans, corn, and crushed tomatoes, all simmered in a richly spiced broth infused with cumin, oregano, and smoked paprika. The crowning glory? Crispy homemade tortilla strips, creamy avocado, shredded cheddar cheese, and a dollop of sour cream add layers of texture and indulgence, while a squeeze of fresh lime juice brightens every bite. Perfect for busy weeknights or weekend gatherings, this one-pot recipe is a must-try for fans of Mexican-inspired soups and smoky chipotle goodness. With just 15 minutes of prep time, it’s an approachable yet flavor-packed dish destined to become a family favorite.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 peppers chipotle peppers in adobo sauce, chopped
• 28 ounces crushed tomatoes
• 6 cups chicken broth
• 2 pieces boneless, skinless chicken breasts
• 15 ounces black beans, rinsed and drained
• 1 cup frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup cilantro, chopped
• 1 whole lime, cut into wedges
• 4 whole corn tortillas, cut into strips
• 0.25 cup vegetable oil (for frying tortillas)
• 1 whole avocado, diced
• 1 cup shredded cheddar cheese
• 0.5 cup sour cream

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until soft and translucent.

Step 3

Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Step 4

Add the chopped chipotle peppers, crushed tomatoes, chicken broth, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Stir well to combine.

Step 5

Place the chicken breasts into the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the chicken is fully cooked.

Step 6

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.

Step 7

Stir in the black beans and corn. Simmer for another 10 minutes to let the flavors meld.

Step 8

Meanwhile, heat the vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until crispy, about 1-2 minutes per batch. Transfer to a paper towel-lined plate and set aside.

Step 9

Stir in the chopped cilantro just before serving.

Step 10

Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheddar cheese, and a dollop of sour cream.

Step 11

Serve with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(4123.1g)

Amount per serving	% Daily Value*
Calories	3633.2

Total Fat 197.2g	0%
Saturated Fat 61.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 474.4mg	0%
Sodium 7107.1mg	0%
Total Carbohydrate 292.6g	0%
Dietary Fiber 69.1g	0%
Total Sugars 52.1g
Protein 215.6g	0%

Vitamin D 3.5IU	0%
Calcium 1715.5mg	0%
Iron 29.6mg	0%
Potassium 6616.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 22.6%

Carbs: 30.7%