Grilled Chicken Tortilla Soup

As the sun begins to set and the air starts to cool, there’s nothing quite like a steaming bowl of Grilled Chicken Tortilla Soup to warm the soul. I remember the first time I tried it: the rich, smoky flavors from the grilled chicken mingling with the sweet corn and spicy jalapeños was an explosion of comfort in every spoonful. It was a chilly evening when my friend invited me over for dinner, and she served this vibrant soup that felt like a hug. Each bite took me deeper into a world where warmth, flavor, and love collided. This soup has since become a staple in my kitchen, a recipe I can turn to when I want to impress guests or simply enjoy a cozy night in with family.

What’s In This Grilled Chicken Tortilla Soup

The philosophy behind Grilled Chicken Tortilla Soup lies in its vibrant ingredients that come together to create a symphony of flavors. Each component complements the other, balancing heat, sweetness, and richness. The key players, such as the grilled chicken, fresh corn, and spices, are what make this dish shine.

• 2 (10 oz) boneless skinless chicken breasts – The star of the show, providing protein and heartiness.
• 2 tsp chili powder, divided – Adds a warm smokiness that enhances the overall flavor.
• 2 tsp ground cumin, divided – A warm spice that brings depth and warmth.
• 1 tsp granulated sugar, divided – Balances the acidity of the tomatoes and enhances flavor.
• 2 Tbsp olive oil, divided – For grilling the chicken and sautéing the vegetables, adding richness.
• Salt and freshly ground black pepper – Essential for seasoning and enhancing flavors.
• 2 small ears corn, shucked or 1 1/2 cups frozen corn – Sweet corn adds a delightful crunch and sweetness.
• 1 medium yellow onion, diced (1 1/2 cups) – Provides a savory foundation for the soup.
• 2 jalapeños, seeded and diced – Adds heat and a fresh flavor.
• 4 cloves garlic, minced (1 1/2 Tbsp) – Essential for depth of flavor.
• 6 cups chicken broth or stock – The base of the soup, providing richness and depth.
• 1 (14.5 oz) can fire-roasted tomatoes – Adds a smoky, tangy flavor profile.
• 1 Tbsp fresh lime juice – Brightens up the soup with acidity.
• 1/2 cup chopped cilantro – Fresh herb that adds brightness and flavor.
• 1 large avocado, diced – Creamy texture that complements the soup.
• Shredded Mexican blend cheese, sour cream, tortilla strips or chips – For serving, adds creaminess and crunch.

Step by Step Guide for Grilled Chicken Tortilla Soup

Making Grilled Chicken Tortilla Soup is not just about following a recipe; it’s about creating a delicious experience. With each step, you’ll build layers of flavor that will make your kitchen smell amazing. Let’s dive in and get started on this delightful journey!

1. Preheat a grill over medium-high heat to about 450 degrees. In a small bowl, whisk together 1 tsp of chili powder, 1 tsp of cumin, 3/4 tsp of salt, 1/4 tsp of pepper, and 1/4 tsp of sugar. This blend will create a flavorful rub for the chicken.
2. Brush the chicken breasts with 1 Tbsp of olive oil and season both sides generously with the chili powder mixture. The oil will help the spices adhere and create a lovely crust when grilled.
3. Place the chicken on the grill and cook for about 5 to 6 minutes on each side until the thickest part of the chicken registers 165 degrees. This ensures your chicken is juicy and fully cooked. Once done, let it rest on a cutting board for 5 minutes before dicing it into small cubes.
4. If using fresh corn cobs, grill the shucked corn on medium-high heat, turning every 3 minutes until slightly charred, about 9 minutes total. The charring adds another layer of flavor. Cut the corn kernels from the cobs and set aside.
5. In a large pot, heat the remaining 1 Tbsp of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. This is the foundation of your soup and will provide a savory base.
6. Add the diced jalapeños and minced garlic to the pot, sautéing for an additional 2 minutes. This will infuse the oil with aromatic flavors.
7. Pour in the chicken broth and add the fire-roasted tomatoes, the remaining 1 tsp of chili powder, 1 tsp of cumin, and 3/4 tsp of sugar. Season with salt and pepper to taste. Bring the mixture to a light boil over medium-high heat.
8. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 15 minutes. If using frozen corn, add it during the last 5 minutes of cooking. This allows all the flavors to meld beautifully.
9. Add the diced chicken and corn to the soup along with the chopped cilantro and fresh lime juice. Stir gently to combine, and adjust seasoning if necessary.
10. Serve the soup hot, garnished with diced avocado, shredded Mexican blend cheese, a dollop of sour cream, and crispy tortilla strips or chips for a delightful crunch!

Helpful Notes about Grilled Chicken Tortilla Soup

Here are some handy tips to ensure your Grilled Chicken Tortilla Soup turns out perfectly every time:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup can be reheated on the stovetop or in the microwave.
• Freezing: You can freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring it to freezer-safe containers.
• Pairing: Serve with a side of fresh tortilla chips, homemade guacamole, or a simple green salad for a complete meal.
• Garnishes: Feel free to experiment with garnishes like sliced radishes, jalapeño slices, or a sprinkle of queso fresco for added texture.
• Make It Vegetarian: To make a vegetarian version, substitute grilled chicken with black beans or lentils for protein.

Accompaniments for Grilled Chicken Tortilla Soup

When it comes to serving Grilled Chicken Tortilla Soup, there are so many wonderful accompaniments that can elevate your meal:

• Fresh Tortilla Chips: Crunchy tortilla chips not only complement the soup but also provide a delightful texture contrast.
• Guacamole: A scoop of creamy guacamole adds richness and flavor; it’s a must-have side!
• Simple Green Salad: A light salad with a citrus dressing balances the richness of the soup and refreshes the palate.
• Seasonal Fruits: Serve with slices of fresh fruits like mango or pineapple for a sweet contrast to the spicy soup.
• Ideal for Gatherings: This soup is perfect for casual get-togethers, game days, or even cozy family dinners.
• Make-Your-Own Bar: Set up a toppings bar with avocado, cheese, sour cream, and fresh herbs for a fun interactive dining experience!

FAQ

Conclusion

Grilled Chicken Tortilla Soup is truly a dish that brings comfort and joy to every table. The combination of smoky, spicy, and fresh flavors makes it an unforgettable experience. I invite you to try this recipe and experience the warmth and satisfaction it brings. Whether you’re sharing it with family or savoring it alone, this soup is sure to warm your heart and delight your taste buds!

Grilled Chicken Tortilla Soup

The ultimate comfort food, Grilled Chicken Tortilla Soup combines smoky grilled chicken, fresh vegetables, and zesty spices. This easy weeknight dinner is packed with flavor and perfect for family gatherings. Make it tonight for a warm hug in a bowl!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Mexican

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 2 10 oz boneless skinless chicken breasts
• 2 tsp chili powder divided
• 2 tsp ground cumin divided
• 1 tsp granulated sugar divided
• 2 Tbsp olive oil divided
• Salt and freshly ground black pepper
• 2 small ears corn shucked or 1 1/2 cups frozen corn
• 1 medium yellow onion diced (1 1/2 cups)
• 2 jalapeños seeded and diced
• 4 cloves garlic minced (1 1/2 Tbsp)
• 6 cups chicken broth or stock
• 1 14.5 oz can fire roasted tomatoes
• 1 Tbsp fresh lime juice
• 1/2 cup chopped cilantro
• 1 large avocado diced
• Shredded Mexican blend cheese, sour cream, tortilla strips or chips for serving

Equipment

• Cutting Board
• Large Pot
• Baking Sheet
• Whisk
• Saucepan
• Blender
• Mixing Bowl
• Chef's Knife

Method

 

1. Preheat a grill over medium-high heat to about 450 degrees. In a small bowl, whisk together 1 tsp of chili powder, 1 tsp of cumin, 3/4 tsp of salt, 1/4 tsp of pepper, and 1/4 tsp of sugar.
2. Brush the chicken breasts with 1 Tbsp of olive oil and season both sides with the chili powder mixture.
3. Grill chicken for about 5 to 6 minutes on each side until thickest part of chicken registers 165 degrees. Let rest on cutting board for 5 minutes, then dice into small cubes.
4. If using fresh corn, grill shucked corn on medium-high heat, turning every 3 minutes until slightly charred, about 9 minutes total. Cut kernels from cobs.
5. In a large pot, heat the remaining 1 Tbsp of olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
6. Add the diced jalapeños and minced garlic, sautéing for an additional 2 minutes.
7. Pour in the chicken broth, add the fire-roasted tomatoes, remaining spices, salt, and pepper to taste. Bring to a light boil over medium-high heat.
8. Once boiling, reduce heat to medium-low, cover, and simmer for 15 minutes. If using frozen corn, add during the last 5 minutes of cooking.
9. Add the diced chicken and corn to the soup, along with cilantro and lime juice. Stir gently to combine.
10. Serve hot, garnished with diced avocado, shredded Mexican cheese, sour cream, and tortilla strips.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the soup for up to 3 months.
• Pairing: Serve with fresh tortilla chips for a complete meal.
• Garnishes: Experiment with toppings like sliced radishes or jalapeños.
• Make It Vegetarian: Substitute chicken with black beans for a vegetarian option.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!