Smoky, spicy Mexican soup loaded with toppings
Spicy Tortilla Soup
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
6
8 cups
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
A bold Mexican tortilla soup with smoky chipotle peppers, tender chicken, and all the crunchy toppings you could want.
Cuisine: Mexican
Category: Main
Difficulty: Medium
Cost: $
Dietary: Gluten-Free
Quick Summary
45 min total time|6 servings|Medium difficulty
A bold Mexican tortilla soup with smoky chipotle peppers, tender chicken, and all the crunchy toppings you could want.
MexicanGluten-Free
Sarah Chen
(Updated )
Tortilla soup is a fiesta in a bowl. Smoky chipotle peppers and roasted tomatoes form the backbone of a deeply flavored broth, while shredded chicken and a mountain of toppings turn every bite into an event.
The toppings are what make this soup truly special — crispy tortilla strips, creamy avocado, tangy sour cream, and a squeeze of lime bring crunch, creaminess, and brightness to every spoonful.
Ingredients
- 1 lb boneless skinless chicken breast
- 1 can (14 oz) fire-roasted diced tomatoes
- 2 chipotle peppers in adobo, minced
- 6 cups chicken broth
- 6 corn tortillas, cut into strips
- 1 avocado, diced, for topping
Instructions
- 1
Heat oil in a large pot over medium heat. Sauté diced onion and garlic until softened, about 4 minutes. Add chipotle peppers and cumin, cooking 1 minute.
- 2
Add fire-roasted tomatoes, chicken broth, and whole chicken breasts. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 18 minutes.
- 3
Remove chicken, shred with two forks, and return to the pot. Season with salt and lime juice.
- 4
Meanwhile, fry tortilla strips in a skillet with oil until golden and crispy, about 3 minutes. Drain on paper towels.
- 5
Ladle soup into bowls and top with crispy tortilla strips, diced avocado, sour cream, shredded cheese, and lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Chicken breastChicken thighs or rotisserie chicken
Thighs are more flavorful; rotisserie saves time.
Chipotle peppersAncho chili powder
Smoky but milder.
Corn tortillasStore-bought tortilla strips
A convenient shortcut.
Tips & Storage
Pro Tips
Adjust heat by adding more or fewer chipotle peppers.
Baking tortilla strips at 375°F for 10 minutes is a lighter alternative to frying.
Use rotisserie chicken for a quicker weeknight version.
Storage
Refrigerate soup for up to 4 days. Keep toppings separate. Freeze soup for up to 3 months.
Reheating
Reheat on the stovetop. Add fresh toppings just before serving.
Nutrition Facts
Per serving (1.5 cups) · 6 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates24g
Fat5g
Fiber4g
Sugar26g
Sodium860mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How spicy is this soup?
- With two chipotle peppers, it has a medium heat. Use one for mild or three for hot.
- Can I use corn tortilla chips instead?
- Yes. Crushed tortilla chips work as a quick substitute for homemade strips.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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