Spicy Chicken Tortilla Soup is packed with bold flavors, tender chicken, and a smoky, slightly spicy broth. It’s a dish that delivers warmth and a kick of heat in every spoonful.
The combination of fire-roasted tomatoes, smoky chipotle peppers, and classic Mexican spices creates a broth that’s rich and complex.
This soup is both hearty and refreshing. It has a light, brothy base but is filled with shredded chicken, black beans, and crispy tortilla strips, making it satisfying enough for a full meal. The best part? You can customize the spice level, toppings, and ingredients to suit your preferences.
It’s a one-pot meal that’s easy to make on a busy weeknight. Serve it with fresh avocado, a squeeze of lime, and crunchy tortilla strips for the ultimate balance of textures and flavors.
What You Need for This Recipe
Each ingredient in this soup plays a key role in building deep, smoky, and spicy flavors.
- Chicken – Boneless, skinless chicken breasts or thighs work well. Shredding the chicken after cooking makes it tender and easy to eat.
- Fire-Roasted Tomatoes – Adds a smoky depth to the broth. Regular diced tomatoes work too, but fire-roasted ones bring an extra layer of flavor.
- Chipotle Peppers in Adobo – Gives the soup its signature heat and smoky richness. You can adjust the amount based on how spicy you want it.
- Black Beans & Corn – Adds texture, fiber, and a touch of sweetness that balances the spice.
- Spices (Chili Powder, Cumin, Smoked Paprika) – A mix of these spices brings warmth and enhances the overall depth of the soup.
How to Make Spicy Chicken Tortilla Soup
This soup is simple to prepare and comes together in one pot.
- Sauté the Aromatics
- Heat oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 3 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Build the Broth
- Add fire-roasted tomatoes, chicken broth, and chipotle peppers in adobo.
- Stir in black beans, corn, and spices.
- Bring everything to a gentle simmer.
- Cook the Chicken
- Nestle the chicken into the broth.
- Cover and let it simmer for 15-20 minutes, or until fully cooked.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Adjust the Seasoning & Simmer
- Stir everything together and taste the broth.
- Add more salt, chili powder, or lime juice as needed.
- Let it simmer for another 5 minutes to enhance the flavors.
- Serve & Add Toppings
- Ladle into bowls and top with crispy tortilla strips.
- Garnish with fresh avocado, cilantro, lime wedges, and shredded cheese.
Ways to Customize This Soup
This recipe is flexible and can be adjusted based on your preferences.
- Make It Creamy – Stir in a splash of heavy cream or coconut milk for a richer texture.
- Increase the Spice – Add extra chipotle peppers or diced jalapeños for more heat.
- Use a Different Protein – Swap chicken for shredded beef, turkey, or even shrimp.
- Add More Vegetables – Stir in bell peppers, zucchini, or spinach for added nutrition.
Why This Recipe Always Works
This soup is a balance of heat, smokiness, and freshness, making it a well-rounded dish.
- Bold, Spicy Flavor – The combination of chipotle peppers, cumin, and chili powder creates a deep, complex broth.
- Light Yet Satisfying – The broth is thin but packed with shredded chicken, beans, and tortilla strips for a hearty texture.
- Easy & One-Pot – Everything cooks in a single pot, making cleanup simple.
Best Side Dishes for Spicy Chicken Tortilla Soup
This soup pairs well with fresh, simple sides that complement its smoky, spicy flavors.
- Cornbread – A slightly sweet contrast to the heat of the soup.
- Guacamole & Chips – Creamy avocado balances the spice while adding texture.
- Mexican Rice – A great side for soaking up the broth.
- Grilled Quesadillas – Cheesy, crispy quesadillas make the perfect pairing.
Spicy Chicken Tortilla Soup
Equipment
- Large pot For cooking the soup
- Tongs For handling the chicken
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can fire-roasted tomatoes diced, 14.5 oz
- 2 cups shredded cooked chicken rotisserie or poached
- 1 cup black beans drained and rinsed
- 1 cup corn fresh or frozen
- 1 lime juiced
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1 cup tortilla strips for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 3 minutes.
- Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant.
- Pour in chicken broth, fire-roasted tomatoes, and minced chipotle pepper. Stir well.
- Add shredded chicken, black beans, and corn. Bring to a simmer and cook for 15 minutes.
- Stir in fresh lime juice, then taste and adjust seasoning with salt and black pepper.
- Serve hot with crispy tortilla strips on top. Garnish with avocado, cilantro, or shredded cheese if desired.
Notes
- For extra heat, add another chipotle pepper or a pinch of cayenne.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Pair with cornbread or a grilled cheese for a heartier meal.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.