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Homemade Grilled Chicken Tortilla Soup recipe photo

Grilled Chicken Tortilla Soup

This Grilled Chicken Tortilla Soup is a fiesta in a bowl! Packed with flavor, it's perfect for cozy dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 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 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

Equipment

  • Grill or grill pan
  • Large Pot
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Just before serving, stir in the chopped cilantro for a burst of freshness.
  8. 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.