Chipotle Chicken Tortilla Soup Recipe

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Chipotle Chicken Tortilla Soup
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  1. Make stock: Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.
  2. Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.
  3. Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids. Reserve
  4. 1 cup stock and return remainder to cleaned pot.
  5. Finish soup: Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant and a shade darker, about 2 minutes.
  6. Transfer spices to a blender along with onion, garlic, chipotles with adobo sauce, 2 1/2 teaspoons salt, and reserved stock.
  7. Blend until mixture is smooth and spices are ground, about 2 minutes (use caution when blending hot liquids).
  8. Add purée to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 minutes.
  9. While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
  10. Meanwhile, preheat oven to 375°F with racks in upper and lower thirds. Stack tortillas and cut into 1/4-inch-thick strips, then toss with oil. Spread strips in 1 layer on 2 large baking sheets and season with salt.
  11. Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 to 25 minutes.
  12. When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about 5 minutes.
  13. Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
  14. Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.
  15. Cooks' notes: •Stock can be made 3 days ahead and chilled (covered once cool). Remove chicken from bones and chill separately. Reheat stock before proceeding with recipe. •Chipotle-spice purée can be made 1 day ahead and chilled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 827.23 Kcal (3463 kJ)
Calories from fat 338.88 Kcal
% Daily Value*
Total Fat 37.65g 58%
Cholesterol 142.91mg 48%
Sodium 215.06mg 9%
Potassium 1736.61mg 37%
Total Carbs 78.2g 26%
Sugars 7.54g 30%
Dietary Fiber 17.37g 69%
Protein 46.7g 93%
Vitamin C 18.3mg 30%
Vitamin A 0.9mg 29%
Iron 6mg 33%
Calcium 211.7mg 21%
Amount Per 100 g
Calories 105.38 Kcal (441 kJ)
Calories from fat 43.17 Kcal
% Daily Value*
Total Fat 4.8g 58%
Cholesterol 18.2mg 48%
Sodium 27.39mg 9%
Potassium 221.21mg 37%
Total Carbs 9.96g 26%
Sugars 0.96g 30%
Dietary Fiber 2.21g 69%
Protein 5.95g 93%
Vitamin C 2.3mg 30%
Vitamin A 0.1mg 29%
Iron 0.8mg 33%
Calcium 27mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.9
  • 21

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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