Grilled Chicken Tortilla Soup
User Reviews
5
Grilled Chicken Tortilla Soup
Description
This soup begins with chicken breasts seasoned with a blend of chili powder, cumin, sugar, salt, and pepper, then grilled until juicy and cooked through. The corn is grilled as well to develop slight charring and smoky notes. In a pot, sautéed onion, jalapeños, and garlic create the aromatic base before adding chicken broth, fire-roasted tomatoes, spices, and the grilled components. The soup simmers to meld the flavors, accompanied by fresh lime juice and chopped cilantro for brightness.
The result is a hearty, savory broth with well-seasoned grilled chicken pieces, the sweetness and slight char of corn, and a balanced medium-spice profile. It’s commonly served with diced avocado, shredded Mexican cheese, sour cream, and crispy tortilla strips that add creaminess and crunch, completing the traditional presentation and textural variety.
Ingredients
- 2 (10 oz) chicken breast boneless, skinless
- 2 tsp chili powder divided
- 2 tsp ground cumin divided
- 1 tsp granulated sugar divided
- 2 Tbsp olive oil divided
- salt freshly ground
- black pepper freshly ground
- 2 small corn ears, shucked or 1 1/2 cups frozen
- 1 medium yellow onion diced (1 1/2 cups
- 2 jalapeno pepper seeded and diced
- 4 cloves garlic minced (1 1/2 Tbsp
- 6 cups chicken broth or stock
- 1 (14.5 oz) fire-roasted tomato canned
- 1 Tbsp lime juice fresh
- 1/2 cup cilantro chopped
- 1 large avocado diced
- Mexican blend cheese for serving, shredded; chips as alternative to strips
- sour cream
- tortilla strips
Instructions
- Preheat a grill over medium-high heat to about 450 degrees. In a small bowl whisk together 1 tsp chili powder, 1 tsp cumin, 3/4 tsp salt, 1/4 tsp pepper and 1/4 tsp sugar.
- Brush chicken with 1 Tbsp olive oil then season both sides with chili powder mixture.
- Grill about 5 - 6 minutes per side until thickest part of chicken registers 165 degrees. Let rest on cutting board 5 minutes then dice into small cubes.
- If using fresh corn cobs, grill shucked corn on medium-high heat, turning every 3 minutes, until slightly charred, about 9 minutes total. Cut corn kernels from cobs.
- Heat remaining 1 Tbsp olive oil in a large pot over medium heat.
- Add onion and saute 5 minutes then jalapenos and garlic and saute 2 minutes longer.
- Pour in broth, tomatoes, remaining 1 tsp chili powder, 1 tsp cumin, 3/4 tsp sugar and season with salt and pepper to taste.
- Bring to a light boil over medium-high heat then reduce heat to medium-low, cover and simmer 15 minutes, if using frozen corn add during the last 5 minutes.
- Add chicken and corn to soup along with cilantro and lime juice. Add diced avocados to each serving as well as cheese, sour cream and tortilla chips.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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