Warm, hearty, and full of smoky flavors, classic grilled chicken tortilla soup is the ultimate comfort food with a Tex-Mex twist. This dish combines juicy grilled chicken with a rich, spiced tomato broth, and is topped with crispy tortilla strips, creamy avocado, and zesty lime for a satisfying meal that everyone’s sure to love.
Classic Grilled Chicken Tortilla Soup
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer, Soup
Cuisine Mexican, Tex-Mex
Grill or grill pan
Large Soup Pot
Knife and Cutting Board
Ladle
Tongs
For the Grilled Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 jalapeño seeded and minced (optional, for spice)
- 1 teaspoon dried Mexican oregano
- 4 cups chicken broth
- 1 14.5 oz can fire-roasted diced tomatoes
- 1 cup corn kernels fresh, canned, or frozen
- 1 cup black beans rinsed and drained
- 1 tablespoon fresh lime juice
For Garnish
- Tortilla strips store-bought or homemade
- 1 avocado diced
- Fresh cilantro chopped
- Shredded cheddar or Monterey Jack cheese
- Sour cream optional
- Lime wedges
Grill the Chicken
Preheat your grill or grill pan over medium-high heat.
Rub the chicken breasts with 1 tablespoon olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
Grill for 6-8 minutes per side, or until cooked through (internal temperature of 165°F). Remove from the grill and let the chicken rest. Once done, dice or cube the grilled chicken and set aside.
Prepare the Soup Base
Heat the remaining olive oil in a large soup pot over medium heat.
Add the onion and cook until softened, about 5 minutes.
Stir in the garlic, jalapeño (if using), and dried oregano, and cook for 1-2 minutes until fragrant.
Pour in the chicken broth and fire-roasted tomatoes. Bring to a simmer.
Add Veggies and Chicken
Stir in the corn and black beans. Simmer for 10 minutes.
Add the diced grilled chicken to the pot. Simmer for another 5 minutes.
Finish and Serve
Stir in the fresh lime juice. Taste and adjust seasoning if needed.
Ladle the soup into bowls and top with tortilla strips, avocado, cheese, cilantro, and sour cream. Serve with lime wedges on the side.
Pairings
This soup pairs wonderfully with warm cornbread, a side of Mexican rice, or a crisp, light salad with a tangy vinaigrette. A cold margarita or a glass of chilled sparkling water with lime makes a refreshing beverage choice.
FAQs
1. What type of chicken works best?
Boneless, skinless chicken breasts are ideal for lean protein, but you can also use thighs for a richer flavor. If you're short on time, rotisserie chicken is a great shortcut.
2. Can I make this vegetarian?
Absolutely! Replace the chicken with more beans or diced tofu, and use vegetable broth instead of chicken broth.
3. How can I store leftovers?
Store the soup (without garnishes) in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stove and add fresh toppings before serving.