
Chipotle Chicken Tortilla Soup
A hearty soup made with roasted chicken, corn tortilla strips, tomatoes, black beans, roasted corn, onion, garlic, spicy chipotle pepper, cumin, and fresh cilantro.

Ingredients
Roasted Chicken
- 1/2 lb boneless skinless chicken breasts
- 1 tsp olive oil
Tortilla Strips
- 4 each 6" corn tortillas cut in half, then cut crosswise into 1/4" strips
- 1/4 cup canola or vegetable oil or more depending on the size of your pan
Soup
- 2 tsp olive oil
- 1/3 cup onion peeled and diced
- 1 clove garlic peeled and minced
- 1 tsp dark chili powder
- 1 tsp ground cumin
- 1/4 tsp dried oregano
- 1/4 tsp ground black pepper
- 3 1/2 Tbsp tomato paste
- 1 tsp chipotle pepper sauce or use 1/2 tsp ground chipotle pepper or to taste
- 6 cups low sodium chicken broth
- 2/3 cup frozen roasted corn or use plain frozen corn
- 6 oz canned low sodium black beans drained and rinsed
- 2/3 cup canned no salt added diced tomatoes
- 1 1/8 tsp kosher salt
- 1 1/2 Tbsp fresh cilantro chopped
Instructions
Roasted Chicken
- Heat oven to 375F. On a parchment-lined baking sheet, place chicken breast. Spread olive oil over top and sides.
- Bake for about 30 minutes or until the internal temperature reaches 165 degrees.
Tortilla Straws
- Heat oil in a heavy pan until very hot (about 350 degrees F)
- Separate and spread tortilla strips over oil and fry until golden brown and crisp, 1-2 minutes. Carefully remove from pan and drain on paper towels. Cool.
Soup
- In stockpot over medium-high heat, heat oil. Add onion and garlic. Saute until onion is translucent, 3 to 5 minutes.
- Stir in tomato paste and chipotle sauce. Saute 3 minutes. Stir in chicken broth.
- Add chili powder, cumin, oregano and black pepper. Saute until spices are aromatic, 1 to 2 minutes.
- Add corn, beans, diced tomato and salt. Bring to a boil. Reduce heat. Simmer 15 minutes.
- Cut roasted chicken breast into cubes and add to soup. Cook until heated through.
- Cover and keep hot. At time of service, stir in cilantro and top each serving with a few Tortilla Straws.
Nutrition
Calories: 120kcalCarbohydrates: 16gProtein: 7gFat: 4gSaturated Fat: 1gCholesterol: 10mgSodium: 390mgFiber: 2gSugar: 3g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.