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5.0 from 51 votes

Grilled Chicken Tortilla Soup

My idea of the BEST Chicken Tortilla Soup! A family favorite! It's jam packed with fresh flavor and easy to make. In the winter feel free to substitute shredded rotisserie chicken and frozen corn here.

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

Ingredients

  • 2 (10 oz) boneless skinless chicken breast
  • 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

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