Roasted Corn Chicken Tortilla Soup Recipe

Name: Roasted Corn Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large onion, chopped; 8 garlic cloves, chopped; 1 tablespoon paprika; 1 teaspoon cumin; 2 red chilies, seeds removed, chopped; fresh ground pepper; 2 ears corn, roasted, kernels removed, cobs and kernels reserved; 1 whole chicken; 2 corn tortillas, toasted, torn into 1 inch pieces; 4 large ripe tomatoes, chopped; 4 (14 1/2 ounce) cans chicken broth; 2 limes, juice of; 2 tablespoons chopped cilantro; 1 teaspoon salt; diced avocado (optional); diced tomato (optional); diced onion (optional); fried corn tortilla strips (optional); grated cheddar cheese (optional)

Servings: persons

1 tablespoon vegetable oil
1 large onion, chopped
8 garlic cloves, chopped
1 tablespoon paprika
1 teaspoon cumin
2 red chilies, seeds removed, chopped
fresh ground pepper
2 ears corn, roasted, kernels removed, cobs and kernels reserved
1 whole chicken
2 corn tortillas, toasted, torn into 1 inch pieces
4 large ripe tomatoes, chopped
4 (14 1/2 ounce) cans chicken broth
2 limes, juice of
2 tablespoons chopped cilantro
1 teaspoon salt
diced avocado (optional)
diced tomato (optional)
diced onion (optional)
fried corn tortilla strips (optional)
grated cheddar cheese (optional)

1
Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
2
Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
3
Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
4
Remove the chicken to a platter; cool briefly.
5
Pull the meat from the bones; discard bones and skin, reserve meat.
6
Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
7
Portion chicken meat and corn kernels into serving bowls; ladle soup over.
8
Add optional garnishes at the table.
9
*roastears of corn in a 400u00b0 oven, turning often until they start to brown, about 10 minutes.
10
*toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large onion, chopped, 8 garlic cloves, chopped, 1 tablespoon paprika, and more.

Yes, Roasted Corn Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Corn Chicken Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions