Chicken Tortilla Soup made with smoked chicken is a comforting classic with a delicious smoky twist. Smoke a whole chicken ahead of time and use the shredded meat later in the week to make this soup quickly.
Chicken tortilla soup is pure comfort: warm broth, bright herbs, a touch of heat, and satisfying toppings. It’s a favorite at Mexican restaurants, especially in cooler months, and every kitchen adds its own spin. Using smoked pulled chicken and a rich stock brings extra depth and a unique smoky character that elevates the dish.
Origins of Chicken Tortilla Soup
Tortilla soup has deep roots in Mexico and is often enjoyed as a comforting, home-style meal. What makes a great version isn’t how many ingredients you use, but the quality of those ingredients. For this smoked chicken tortilla soup, two elements are especially important:
- Rich Chicken Stock – Homemade stock gives the best flavor; smoked chicken stock is even better if you have it.
- Smoked, Shredded Chicken – The smoked meat adds a savory, smoky depth that defines this version of the soup.
From there the method is straightforward: sweat aromatics, toast spices briefly, add liquids and the smoked chicken, then simmer to meld the flavors. Finish with bright lime and plenty of fresh toppings for texture and contrast.
How To Make Smoked Chicken Tortilla Soup
- Smoke a whole chicken and shred the meat for the soup. You can do this ahead of time. If you need a shortcut, use a store rotisserie chicken (you’ll lose the smoky note but still get a good soup).
- In a large pot, sauté diced onions and jalapeños in olive oil until softened, then add garlic for a minute more.
- Add chili powder, cumin, smoked paprika, salt, and pepper and stir briefly to bloom the spices.
- Pour in chicken broth, shredded smoked chicken, diced tomatoes (with their juice), black beans, corn, chipotle in adobo, and lime juice. Bring to a simmer and cook to combine flavors.
- Simmer 20–30 minutes, taste and adjust seasoning, then serve with crispy tortilla strips and your preferred toppings.
If you prefer a brothier soup, add an extra cup or two of stock. This recipe aims for a balanced bowl so each spoonful includes broth, chicken, beans, and corn.
How to Make Fried Tortilla Strips
- Heat about 1/2 cup extra virgin olive oil in a small cast-iron pan over medium heat; you want enough oil to coat and crisp the strips without filling the pan.
- Cut corn tortillas into thin strips, about 1/4 to 1/2 inch wide.
- Fry a small handful at a time, tossing to coat and crisp evenly.
- Remove after about 60 seconds, or when they’re lightly browned and crisp.
- Drain on paper towels, then lightly salt while still warm.
For extra brightness, toss the warm strips with a squeeze of lime juice after frying.
Variations and Enhancements
If you want to add even more depth, try one of these simple upgrades:
- Grill, smoke, or roast the corn before adding it to the soup. A little char adds a great flavor layer.
- Fire-roast the tomatoes for a smoky, caramelized note—char them over high heat, peel if desired, then add to the pot.
Other Great Soup Ideas
- Smoked Sausage and Lentil Soup
- Smoked Tomato Bisque
- Wild Mushroom Soup with Sherry and Thyme
- Smoked Chicken Coq Au Vin
- Smoked Beef Short Rib Stew
Note: Some links in the original post referenced recipes or resources. This version keeps the recipe details and ingredients without external links.
Smoked Chicken Tortilla Soup Recipe
Mary Cressler
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Ingredients
For the Soup
- 1 tablespoon extra virgin olive oil
- 1 ½ cups diced white onion (one medium onion)
- 2 small jalapeños, diced
- 2 cloves garlic, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 4 cups chicken broth (preferably homemade)
- 4 cups shredded smoked chicken
- 1 15 oz can diced tomatoes (including liquid)
- 1 15 oz can black beans, rinsed
- 1 15 oz can sweet corn (or 1 1/2 cups frozen kernels)
- 1 tablespoon chipotle in adobo
- 1 lime juiced (about 2 tablespoons)
- Suggested toppings: fried tortilla strips, jalapeño slices, avocado, shredded cheese, lime wedges, cilantro
For Crispy Tortilla Strips
- 4 large corn tortillas, sliced into thin strips
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
Instructions
Tortilla Soup
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In a large soup pot over medium heat, warm the olive oil and cook the onions and jalapeños until softened, about 5–7 minutes. Add garlic and cook 1 more minute. Reduce heat if the onions begin to brown.
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Stir in chili powder, cumin, smoked paprika, salt, and pepper for about 30 seconds to bloom the spices.
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Add the broth, shredded smoked chicken, tomatoes with their liquid, black beans, corn, chipotle in adobo, and lime juice. Bring to a simmer. For more heat, add an extra tablespoon of adobo sauce.
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Simmer 20–30 minutes to let the flavors meld. Taste and adjust salt as needed.
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Serve hot and garnish with fried tortilla strips and your favorite toppings.
For Fried Tortilla Strips
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Heat oil in a small cast-iron pan over medium heat.
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Fry tortilla strips in small batches for about 60 seconds, or until crisp and lightly browned. Remove with a slotted spoon and drain on paper towels.
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Season with a pinch of salt while still warm and use as a crunchy topping for the soup.
Notes
Nutrition
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Carbohydrates: 42 g
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Protein: 16 g
Nutrition information is estimated and should be used as a guideline only.
Additional Info
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