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Grilled Chicken Tortilla Soup
5 from 51 votes

Grilled Chicken Tortilla Soup

Grilled Chicken Tortilla Soup features seasoned grilled chicken and charred corn combined with sautéed onions, jalapeños, and garlic in a spiced chicken broth with fire-roasted tomatoes. The soup offers smoky, mildly spicy flavors with tender chicken cubes and fresh corn kernels enhanced by lime and cilantro, garnished traditionally with avocado, cheese, sour cream, and tortilla strips for added texture and richness.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 5
Course: Soup
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Brush chicken with 1 Tbsp olive oil then season both sides with chili powder mixture. 
  3. 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.
  4. 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.
  5. Heat remaining 1 Tbsp olive oil in a large pot over medium heat. 
  6. Add onion and saute 5 minutes then jalapenos and garlic and saute 2 minutes longer. 
  7. Pour in broth, tomatoes, remaining 1 tsp chili powder, 1 tsp cumin, 3/4 tsp sugar and season with salt and pepper to taste. 
  8. 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.
  9. 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. 
  10. Recipe source: Cooking Classy