Spicy Chipotle Tortilla Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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Get ready to warm up with a bowl of Spicy Chipotle Tortilla Soup! This recipe brings together smoky chipotle peppers and fire-roasted tomatoes for a hearty, soul-satisfying dish that's perfect for chilly nights. It's a vibrant mix of flavors that packs just the right amount of heat.

Ingredients for Spicy Chipotle Tortilla Soup

The backbone of this soup starts with some good olive oil, which helps soften the onion and garlic, creating a flavorful base. Next, cumin and smoked paprika are added for a warm, earthy undertone. The star of the show, chipotle peppers in adobo, bring a smoky heat that makes this soup unforgettable. To keep things hearty, you'll add chicken broth, providing a rich depth to the soup. Fire-roasted tomatoes contribute a slightly sweet, charred flavor, while corn and black beans add texture and nutrition. A squeeze of lime brightens everything up just before serving.

Tips & Tricks

  • If you like your soup extra spicy, add an extra chipotle pepper.
  • For a vegetarian version, swap chicken broth with vegetable broth.
  • Make a double batch and freeze half for an easy meal later.
  • Use a rotisserie chicken for added protein – just shred and add to the soup during the last 10 minutes of simmering.

Serving Suggestions

This soup is a meal on its own, but it pairs wonderfully with a crisp green salad or crusty bread. If you want to go all out, serve it alongside a batch of homemade guacamole and chips for a satisfying Mexican-inspired feast.

Frequently Asked Questions

Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors continue to develop.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days.
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works well. Just be sure to drain it before adding.

Spicy Chipotle Tortilla Soup Recipe Walkthrough

Begin by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic, cooking them for about five minutes until they're soft and aromatic. Then, sprinkle in the cumin and smoked paprika. Stir those around for about a minute until they release their lovely fragrance.

Next, add the chipotle peppers, chicken broth, fire-roasted tomatoes, corn, and black beans to the pot. Stir everything together and bring it to a boil. Once boiling, reduce the heat to a simmer and let it all cook together for about 20 minutes. This allows the flavors to meld beautifully.

While the soup is simmering, preheat your oven to 350°F. Lay the tortilla strips out on a baking sheet and bake them for about 10 minutes until they're golden and crispy.

Just before serving, stir the lime juice into the soup and season with salt and pepper to taste. Ladle the soup into bowls and top each serving with diced avocado, fresh cilantro, queso fresco, and those crispy tortilla strips. Don't forget a lime wedge on the side for an extra zesty kick.

Why You'll Love This Recipe

  • Perfect balance of smoky and spicy flavors
  • Quick and simple to prepare – on the table in under an hour
  • Uses pantry staples and fresh ingredients
  • Customizable toppings to suit your taste
  • Great for meal prep and leftovers

Ingredients

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
2 chipotle peppers in adobo, chopped
6 cups chicken broth
1 can (14.5 oz) fire-roasted tomatoes
1 cup corn kernels, fresh or frozen
1 can (15 oz) black beans, rinsed and drained
1 lime, juiced
Salt and pepper to taste
4 corn tortillas, cut into strips
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/2 cup crumbled queso fresco
1 lime, cut into wedges

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in cumin and smoked paprika, and cook for another minute until fragrant.
3. Add chipotle peppers, chicken broth, tomatoes, corn, and black beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in lime juice and season with salt and pepper.
5. Meanwhile, preheat oven to 350°F and bake tortilla strips on a baking sheet for 10 minutes or until crispy.
6. Serve soup hot topped with avocado, cilantro, queso fresco, and tortilla strips. Accompany with lime wedges.

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