Go Back

Classic Grilled Chicken Tortilla Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Soup
Cuisine Mexican, Tex-Mex
Servings 4

Equipment

  • Grill or grill pan
  • Large Soup Pot
  • Knife and Cutting Board
  • Ladle
  • Tongs

Ingredients
  

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

Instructions
 

Grill the Chicken

  1. Preheat your grill or grill pan over medium-high heat.
  2. Rub the chicken breasts with 1 tablespoon olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
  3. 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.
    large piece of boneless chicken sizzling on a grill

Prepare the Soup Base

  1. Heat the remaining olive oil in a large soup pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Stir in the garlic, jalapeño (if using), and dried oregano, and cook for 1-2 minutes until fragrant.
  4. Pour in the chicken broth and fire-roasted tomatoes. Bring to a simmer.
    Soup pot on a stovetop with a mixture of ingredients

Add Veggies and Chicken

  1. Stir in the corn and black beans. Simmer for 10 minutes.
  2. Add the diced grilled chicken to the pot. Simmer for another 5 minutes.

Finish and Serve

  1. Stir in the fresh lime juice. Taste and adjust seasoning if needed.
  2. Ladle the soup into bowls and top with tortilla strips, avocado, cheese, cilantro, and sour cream. Serve with lime wedges on the side.