Chipotle Chicken Tortilla Soup Recipe

This smoky, savory Chipotle Chicken Tortilla Soup Recipe is made with tender chicken thighs, fire-roasted tomatoes, and spicy chipotle peppers, ready in just 40 minutes. The rich broth gets its signature kick from adobo sauce and finishes with a bright squeeze of fresh lime juice. I love making this copycat version at home because it captures that deep, restaurant-quality flavor without leaving the house.

Better Than Takeaway

I used to think the secret to the restaurant version was just excessive salt, but I realized the real magic lies in the layering of chili flavors. My first few attempts at home tasted thin and watery because I just dumped everything into the pot at once. The game-changer was learning to sauté the chipotle peppers with the aromatics first, which blooms their heat and infuses the oil before any broth is added.

Another lesson I learned the hard way is about texture. The takeaway soup always has a certain body to it that clear broths lack. Now, I mash a small portion of the black beans against the side of the pot before serving; it naturally thickens the soup and gives it that hearty, velvety mouthfeel we all love.

Jump to Recipe

Chipotle Chicken Tortilla Soup Recipe Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely diced
• 2 chipotle peppers in adobo sauce, minced (plus 1 teaspoon sauce)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 pound boneless, skinless chicken thighs
• 1 can (14.5 oz) fire-roasted crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• Juice of 1 lime
• Salt and black pepper to taste
• For Serving: Fried tortilla strips, diced avocado, sour cream, and chopped cilantro

How To Make Chipotle Chicken Tortilla Soup Recipe

1. Sauté Aromatics: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, minced garlic, and jalapeño, cooking for 5 minutes until the onions are soft and translucent.
2. Bloom the Spices: Stir in the minced chipotle peppers, adobo sauce, cumin, and oregano. Cook for 1 minute, stirring constantly, until the spices are fragrant and well-coated in the oil.
3. Simmer the Soup: Pour in the chicken broth and crushed tomatoes, scraping up any browned bits from the bottom of the pot. Add the raw chicken thighs directly into the liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the chicken is cooked through.
4. Shred the Chicken: Remove the cooked chicken thighs from the pot and transfer them to a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the chicken to the pot.
5. Add Mix-ins: Stir in the drained black beans and frozen corn. Let the soup simmer uncovered for another 5–7 minutes to heat the vegetables through and slightly reduce the broth.
6. Finish and Season: Remove the pot from the heat. Stir in the fresh lime juice and season with salt and pepper to taste before serving hot with your favorite toppings.

Recipe Tips

• Adjust the Heat: The heat level depends heavily on the chipotle peppers. Start with one pepper if you are sensitive to spice, or add an extra splash of adobo sauce if you love a fiery kick.
• Thicken Naturally: For a creamier consistency without dairy, take a ladle of the soup (with beans and veggies) and blend it briefly, then stir it back into the pot.
• Use Thighs over Breasts: Chicken thighs remain tender and juicy even if they simmer a bit longer, whereas breast meat can dry out quickly in hot soup.
• DIY Tortilla Strips: Store-bought chips get soggy fast. For the best crunch, slice stale corn tortillas into thin strips and quickly fry them in a little oil until golden.

What To Serve With Chipotle Chicken Tortilla Soup

To mimic the full burrito bowl experience, serve this soup alongside fluffy cilantro-lime rice or warm flour tortillas. A simple cheese quesadilla is also perfect for dipping into the spicy broth and balances the heat with melted cheese.

How To Store

This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup (without toppings) for up to 3 months; just let it thaw overnight in the fridge before reheating on the stove.

FAQs

Can I use rotisserie chicken?
Yes, using shredded rotisserie chicken is a great time-saver. Skip the step of cooking raw chicken in the broth and simply add the cooked meat along with the beans and corn.

Is this soup gluten-free?
The soup itself is naturally gluten-free as long as you use certified gluten-free chicken broth. Be sure to check that your corn tortillas or chips are also processed in a gluten-free facility.

Can I make this in a slow cooker?
Absolutely. Sauté the aromatics first for the best flavor, then add all ingredients (except beans, corn, and lime) to the slow cooker. Cook on low for 6 hours, shred the chicken, and stir in the remaining ingredients at the end.

Nutrition

• Calories: 340
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Protein: 25g