Spicy Chicken Tortilla Soup Recipe

Name: Spicy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive Oil, As Needed; 1 pound Boneless, Skinless Chicken Thighs; 1 Large Red Onion, Diced; 2 Medium Carrots, Diced; 1 Jalapeno, Seeds And Ribs Removed, Minced; 2 cloves (Large) Garlic, Minced; 1 teaspoon Ancho Chili Powder; 1 teaspoon Ground Cumin; 1 can (15 Oz. Size) Fire Roasted Diced Tomatoes; 2 quarts Chicken Stock; Sea Salt; 4-inch Corn Tortillas, To Serve; 1 cup Florida Sweet Corn Kernels; 1 cup Sweet Peas Or Finely Sliced Sugar Snap Peas; 2 Tablespoons Lime Juice; 1 bunch Cilantro; 1 Avocado, Diced

Servings: persons

Olive Oil, As Needed
1 pound Boneless, Skinless Chicken Thighs
1 Large Red Onion, Diced
2 Medium Carrots, Diced
1 Jalapeno, Seeds And Ribs Removed, Minced
2 cloves (Large) Garlic, Minced
1 teaspoon Ancho Chili Powder
1 teaspoon Ground Cumin
1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
2 quarts Chicken Stock
Sea Salt
4-inch Corn Tortillas, To Serve
1 cup Florida Sweet Corn Kernels
1 cup Sweet Peas Or Finely Sliced Sugar Snap Peas
2 Tablespoons Lime Juice
1 bunch Cilantro
1 Avocado, Diced

1
Preheat oven to 350u00b0F.
2
In a large lidded stock pot or Dutch oven, heat 1 tablespoon of olive oil. Season chicken thighs and sear them in the pan until both sides are nicely browned, about 3 minutes per side. Remove to a plate.
3
Add onions and carrots to the pan. Saute vegetables until soft and beginning to brown, about 6 minutes. Stir in jalapeno, garlic, chili powder, and cumin. Cook another minute, until fragrant.
4
Carefully pour in tomatoes and simmer until liquid is reduced and tomatoes are soft, 5 minutes. Add chicken thighs back to the pot, along with stock and 1 tablespoon of salt. Bring to a boil, reduce heat, and simmer, covered, until chicken is very tender, 15-20 minutes.
5
Meanwhile, on a clean work surface, brush each tortilla on both sides with olive oil. Stack tortillas in a pile and cut into thin strips. Arrange strips in an even layer on a parchment-lined baking sheet. Bake in the oven until the tortillas are crispy and beginning to curl, 10-15 minutes. Remove from oven and let sit on the baking sheet until cool enough to touch. Set aside.
6
Remove chicken from the pot with tongs and shred into bite-sized pieces. Add back to the soup along with corn, peas, and lime juice. Cook 5 minutes more.
7
Divide tortillas between bowls and top with soup. Garnish with fresh cilantro leaves and diced avocado.

674

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: Olive Oil, As Needed, 1 pound Boneless, Skinless Chicken Thighs, 1 Large Red Onion, Diced, 2 Medium Carrots, Diced, and more.

Yes, Spicy 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!

Spicy Chicken Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions