Grilled Chicken Tortilla Soup
There’s something absolutely comforting about a warm bowl of soup, especially when it’s packed with flavor and topped with all your favorite fixings. This Grilled Chicken Tortilla Soup is the perfect solution for a cozy dinner or a casual gathering. With juicy grilled chicken, sweet corn, and a hint of spice from the jalapeños, this dish is a fiesta in a bowl! Pair it with crunchy tortilla strips, creamy avocado, and a sprinkle of cheese, and you’ve got a meal that will have everyone coming back for seconds.
Why It Works Every Time
The magic of this Grilled Chicken Tortilla Soup lies in its balance of flavors and textures. Grilling the chicken infuses it with a smoky taste that elevates the soup. The combination of chili powder and cumin provides warmth, while the lime juice adds a refreshing brightness. Plus, the corn contributes a natural sweetness that complements the savory broth. Topped with creamy avocado and crispy tortilla strips, this soup is a delightful mix of comfort and excitement.
Shopping List
- 2 (10 oz) boneless skinless chicken breasts
- 2 tsp chili powder, divided
- 2 tsp ground cumin, divided
- 1 tsp granulated sugar, divided
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 2 small ears of corn, shucked or 1 1/2 cups frozen corn
- 1 medium yellow onion, diced (1 1/2 cups)
- 2 jalapeños, seeded and diced
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 6 cups chicken broth or stock
- 1 (14.5 oz) can fire roasted tomatoes
- 1 Tbsp fresh lime juice
- 1/2 cup chopped cilantro
- 1 large avocado, diced
- Shredded Mexican blend cheese, sour cream, tortilla strips or chips for serving
Hardware & Gadgets
- Grill or grill pan: For achieving that perfect char on the chicken.
- Large pot: To combine all the ingredients and simmer the soup.
- Cutting board and knife: For prepping your veggies and chicken.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon: For stirring and mixing the soup.
Grilled Chicken Tortilla Soup: Step-by-Step Guide
Step 1: Prepare the Chicken
Begin by seasoning the chicken breasts on both sides with 1 tsp of chili powder, 1 tsp of ground cumin, and a sprinkle of salt and pepper. Drizzle with 1 Tbsp of olive oil and let it marinate for about 15 minutes while you prep the other ingredients.
Step 2: Grill the Chicken
Preheat your grill or grill pan over medium-high heat. Once hot, add the chicken and grill for about 6-7 minutes on each side until cooked through and the internal temperature reaches 165°F (75°C). Remove from the grill and let the chicken rest before slicing it into bite-sized pieces.
Step 3: Sauté the Vegetables
In a large pot, heat the remaining 1 Tbsp of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the diced jalapeños and minced garlic, cooking for an additional 2 minutes until fragrant.
Step 4: Add Corn and Spices
Stir in the corn, remaining 1 tsp of chili powder, 1 tsp of ground cumin, and 1 tsp of granulated sugar. Cook for another 2 minutes, allowing the flavors to meld.
Step 5: Pour in the Broth
Add the chicken broth and the can of fire-roasted tomatoes (with juices) to the pot. Stir everything together and bring the mixture to a gentle simmer.
Step 6: Combine Chicken and Lime Juice
Once the soup is simmering, add the grilled chicken pieces. Stir in the lime juice and let it simmer for about 10-15 minutes. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Finish with Fresh Herbs
Just before serving, stir in the chopped cilantro for a burst of freshness.
Step 8: Serve and Enjoy!
Ladle the soup into bowls and top with diced avocado, shredded cheese, sour cream, and tortilla strips or chips for crunch. Enjoy your delicious bowl of Grilled Chicken Tortilla Soup!
Customize for Your Needs
- For a spicier kick, leave the seeds in the jalapeños or add a dash of cayenne pepper.
- Swap out the chicken for shredded rotisserie chicken for a quicker meal.
- Add beans for extra protein and fiber—black beans or pinto beans work great!
- Top with different garnishes such as radishes, green onions, or a dollop of Greek yogurt instead of sour cream.
- For a vegetarian version, substitute the chicken with roasted vegetables and vegetable broth.
Mistakes Even Pros Make
Even seasoned cooks can run into a few hiccups while making this Grilled Chicken Tortilla Soup. Here are some common pitfalls to avoid:
- Overcooking the chicken can lead to dry, tough pieces. Use a meat thermometer to check for doneness.
- Not adjusting the seasoning after simmering can leave the soup bland. Always taste and tweak before serving.
- Forgetting to add lime juice at the end can rob the soup of its bright flavor. Don’t skip this step!
- Using plain canned tomatoes instead of fire-roasted can result in a less complex flavor. Opt for fire-roasted for a smoky backdrop.
Make-Ahead & Storage
This Grilled Chicken Tortilla Soup is perfect for meal prep! You can make it a day ahead and let the flavors develop overnight. Here are some tips for storage:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It will keep well for up to 3 months.
- When reheating, add a splash of water or broth to loosen the soup if it thickens in the fridge.
Popular Questions
Can I make this soup in a slow cooker?
Absolutely! You can grill the chicken separately and then add all the ingredients to a slow cooker. Cook on low for 6-8 hours for a hands-off meal. Just add the lime juice and cilantro before serving.
Is this soup gluten-free?
Yes! All the ingredients in this Grilled Chicken Tortilla Soup are gluten-free. Just be sure to use gluten-free tortilla strips or chips if needed.
Can I use other proteins instead of chicken?
Yes! Feel free to substitute with turkey, shrimp, or even tofu for a vegetarian option. Just adjust the cooking times accordingly.
What can I serve on the side?
This soup pairs beautifully with a side of cornbread, a fresh green salad, or even quesadillas for a fun twist on a classic meal.
Ready, Set, Cook
Now that you have all the steps and tips for this delicious Grilled Chicken Tortilla Soup, it’s time to gather your ingredients and get cooking! Whether you’re preparing a cozy family dinner or hosting friends, this soup is sure to be a hit. The combination of grilled chicken, hearty broth, and vibrant toppings makes each bowl a celebration of flavor. So, roll up your sleeves and let’s make some soup that warms the heart and soul!
Grilled Chicken Tortilla Soup
Ingredients
Equipment
Method
- Begin by seasoning the chicken breasts on both sides with 1 tsp of chili powder, 1 tsp of ground cumin, and a sprinkle of salt and pepper. Drizzle with 1 Tbsp of olive oil and let it marinate for about 15 minutes while you prep the other ingredients.
- Preheat your grill or grill pan over medium-high heat. Once hot, add the chicken and grill for about 6-7 minutes on each side until cooked through and the internal temperature reaches 165°F (75°C). Remove from the grill and let the chicken rest before slicing it into bite-sized pieces.
- In a large pot, heat the remaining 1 Tbsp of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the diced jalapeños and minced garlic, cooking for an additional 2 minutes until fragrant.
- Stir in the corn, remaining 1 tsp of chili powder, 1 tsp of ground cumin, and 1 tsp of granulated sugar. Cook for another 2 minutes, allowing the flavors to meld.
- Add the chicken broth and the can of fire-roasted tomatoes (with juices) to the pot. Stir everything together and bring the mixture to a gentle simmer.
- Once the soup is simmering, add the grilled chicken pieces. Stir in the lime juice and let it simmer for about 10-15 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Just before serving, stir in the chopped cilantro for a burst of freshness.
- Ladle the soup into bowls and top with diced avocado, shredded cheese, sour cream, and tortilla strips or chips for crunch. Enjoy your delicious bowl of Grilled Chicken Tortilla Soup!
Notes
- For a spicier kick, leave the seeds in the jalapeños or add a dash of cayenne pepper.
- Swap out the chicken for shredded rotisserie chicken for a quicker meal.
- Add beans for extra protein and fiber—black beans or pinto beans work great!
- Top with different garnishes such as radishes, green onions, or a dollop of Greek yogurt instead of sour cream.
- For a vegetarian version, substitute the chicken with roasted vegetables and vegetable broth.
