Quick and Easy Spicy Chicken Tortilla Soup

This Spicy Chicken Tortilla Soup is delicious, smoky, healthy, and easy enough for a weeknight meal!

You guys. This is the best spicy Chicken Tortilla Soup I’ve ever had.

I usually don’t brag like that, as you know. But wow.

And I’m saying that for a few reasons:

1. It’s easy to make! It takes just 30 minutes to cook and requires only one pot. No cooking the chicken separately or blending the soup.

2. It’s full of savory, smoky flavor, tender chicken, veggies, black beans, avocado, and creamy Greek yogurt.

3. It’s loaded with protein and fiber and is gluten-free and low in fat.

4. The textures in this soup are perfectly balanced. Those super crunchy corn chips on top of this creamy, smooth soup? Yes, please.

My husband is Spanish and he is a huge fan of spicy food. The spicier, the better. Me? I’m kind of a baby when it comes to heat, not gonna lie.

While this Spicy Chicken Tortilla Soup packs a nice punch of heat, it’s really balanced. It’s not burn-your-mouth spicy, and the spice-factor can be adjusted, too. Want it super-hot? Keep in some of the jalapeno seeds, add a bit of cayenne pepper, or top with pickled jalapenos. Want it mellow? Only add half the jalapeno and dull down some of the seasonings. I really love using Chipotle Powder for this soup. It’s my secret ingredients, and gives the soup such a distinct, ultra-smoky flavor. For less heat, swap it for chili powder.

And don’t forget the toppings! The toppings really take this Spicy Chicken Tortilla Soup next-level. Creamy, cool Greek yogurt and avocado balance the heat, fresh lime adds a touch of brightness, and yellow corn tortilla chips add the perfect crunch.

I hope that you make and enjoy this Spicy Chicken Tortilla Soup! Do you prefer your tortilla soup spicy or mild? Let us know in the comments below!

And here’s a few things you may need for this recipe:

Simply Organic Chipotle Powder  //  Chosen Foods Avocado Oil  //  Muir Glen Organic Fire-Roasted Diced Tomatoes  //  Mission Foods Organic Yellow Corn Tortilla Chips

This post includes affiliate links and are always products I love, highly recommend, & use in my own kitchen.

Quick and Easy Spicy Chicken Tortilla Soup

★★★★★ 5 from 4 reviews

• Author: Tiffany
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

This Spicy Chicken Tortilla Soup is delicious, smoky, healthy, and easy enough for a weeknight meal!

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Ingredients

Scale 1x2x3x

• 1 tablespoon avocado oil
• 1 medium yellow onion, diced
• 1 jalapeno, seeds removed and diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 2 teaspoons cumin
• 1 teaspoon chipotle powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper (optional)
• Sea salt and pepper
• 1 15-oz can tomato sauce
• 2 14.5-oz cans fire roasted diced tomatoes. not drained
• 4 cups chicken broth
• 2 cups frozen corn
• 1 15.5-oz can black beans, drained
• 1 1/2 pounds chicken breasts
• 1/3 cup chopped fresh cilantro, plus more for serving
• For serving: fresh cilantro, lime, Greek yogurt, avocado, and yellow or blue corn tortilla chips

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Instructions

1. Heat the avocado oil in a large saucepan until hot. Saute the onion, jalapeno, bell pepper, and garlic until softened, but not brown. Season with sea salt and pepper.
2. Add in the white wine and continue cooking until the wine is reduced by half.
3. Sprinkle in the cumin, chipotle powder, smoked paprika, oregano, coriander, and cayenne. Stir and cook for one minute, until the seasonings are fragrant.
4. Pour in the tomato sauce, diced tomatoes, chicken broth, corn, and black beans.
5. Bring the soup to a simmer and add in the chicken breasts. Simmer the soup for 20-25 minutes, until the chicken breasts are cooked through.
6. Remove the chicken from the soup and carefully shred. Return the shredded chicken to the soup and simmer another 5-10 minutes. Taste the soup for salt and seasoning and adjust to taste. Right before serving, stir in the fresh cilantro.
7. Serve the soup topped with additional cilantro, avocado, lime, Greek yogurt, and crushed corn chips. Enjoy!

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Notes

// While this Spicy Chicken Tortilla Soup packs a nice punch of heat, it’s really balanced. It’s not burn-your-mouth spicy, and the spice-factor can be adjusted, too.

// Want it super-hot? Keep in some of the jalapeno seeds, add a bit of cayenne pepper, or top with pickled jalapenos.

// Want it mellow? Only add half the jalapeno and dull down some of the seasonings. I really love using Chipotle Powder for this soup. It’s my secret ingredients, and gives the soup such a distinct, ultra-smoky flavor. For less heat, swap it for chili powder.

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Nutrition

• Serving Size: 1 bowl (without toppings)
• Calories: 305
• Sugar: 6g
• Sodium: 650mg
• Fat: 9g
• Saturated Fat: 2g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 32g
• Cholesterol: 60mg