This is a hearty, spicy soup that can be made in less than 30 minutes. It’s great for those days when you need something comforting and warm.

This is a recipe for chicken tortilla soup that features smoky, spicy flavors.

This Smoky, Spicy Tortilla Soup is full of Mexican ingredients like chipolte peppers and cumin, and it’s all wrapped up in a spicy broth.

 

Most Mexican restaurants provide tortilla soup, but I believe the finest tortilla soup I’ve ever eaten was at Sol Cucina in Scottsdale. 

This delicious tortilla soup reminded me of something you’d get at a high-end Mexican restaurant.

It had all of the great Mexican tastes, plus it was filled with shredded chicken.

When I lived in Arizona, this soup was often my go-to lunch.

Everyone had their own version, from the Hyatt to the Camelback Inn to Manuel’s to Los Sombreros.

Some had grilled corn, while some had a more hot chicken broth and others had spicy jalapeos.

They were all excellent, but the Sol Cucina was really exceptional.

It had the richest tomato chicken broth I’d ever tasted. It was somewhat spicy and smoky, and instead of maize, black beans were used.

I wanted to make the soup again, and I believe I got close with the recipe. So let’s get started.

Soup with Smoky Spicy Tortillas Ingredients

  • Chicken
  • Broth made with chicken
  • Tomatoes
  • Garlic
  • Chile Powder from Chipotle
  • Cumin
  • Paprika that has been smoked
  • Salt
  • Pepper
  • Beans, black
  • Lime
  • Chips de Tortilla
  • Cheddar is a kind of cheese.
  • Cream of Tartar
  • Avocado

How to Make Spicy Tortilla Soup with Smoke

The soup I had tasted like if it had been cooking for an eternity, which to me indicates a slow cooker.

Cut the chicken breasts into bite-sized pieces and place them in the slow cooker to start.

After that, pour in the low-sodium chicken broth.

Cook for 6-7 hours on low heat with the tomatoes, garlic, Chipotle chili powder, smoked paprika, salt, pepper, cumin, black beans, and lime juice.

When ready to serve, pour the soup into serving bowls and top with tortilla chips, shredded cheddar cheese, sliced avocado, and a dollop of sour cream on top of each dish.

It’s a completely filling dinner on its own.

Smoky, Spicy Tortilla Soup

Observations on the Ingredients

You may use fresh tomatoes, but canned tomatoes work just as well in this recipe, and the tomato sauce is an additional benefit.

Marzano tomatoes are my favorite in this recipe, not just because of their taste, but also because they hold up better throughout the lengthy cooking period.

For the seasonings, I used Chipotle Chile powder and smoked Paprika, as well as the juice of one lime, for an additional smokey flavor.

This gives the soup a wonderful smokey flavor, almost as if it were cooked over an open fire.

I must say, it tasted quite similar to the delicious soup I had. Because of the simmering, it was rich, spicy, and smokey, with a tremendous depth of flavor.

Please leave a comment and pin us on Pinterest if you enjoy this dish!

Smoky, Spicy Tortilla Soup

Recipes to Print

Smoky Spicy Tortilla Soup

This Smoky, Spicy Tortilla Soup is full of Mexican ingredients like chipolte peppers and cumin, and it’s all wrapped up in a spicy broth.

Time to Prepare: 10 minutes

7-Hour Cooking Time

Time allotted 7 hours and 10 minutes

Soup is the main course.

Mexican cuisine

Spicy Tortilla Soup is a term used to describe a soup that is spicy.

6 servings

calorie count: 319 kcal

Ingredients

  • 1 pound boneless, skinless chicken Cut into little pieces to make it easier to eat.
  • 1 quart low-sodium chicken broth
  • It’s ideal to use 1 14.5 oz can of Marzano tomatoes with sauce.
  • 3 garlic cloves
  • 1 tablespoon chile powder
  • 2 teaspoon cumin
  • smoked paprika, 3/4 tbsp
  • a quarter teaspoon of salt
  • a quarter teaspoon of pepper
  • 1 can (14.5 oz) black beans Rinsed and drained
  • 1 lime, freshly squeezed
  • 1 Tortilla Chips Cup
  • 1/2 cup shredded Cheddar cheese
  • 1 Diced Avocado
  • sour cream, 2 tbsp

Instructions

  • Place the chopped up chicken in a slow cooker set to low.

  • Combine the chicken broth, tomatoes, garlic, Chipotle Chile powder, cumin, smoked paprika, salt, pepper, drained and rinsed black beans, and lime juice in a large mixing bowl. Allow for a 7-hour simmering period.

  • Toasted tortilla chips, shredded cheese, chopped avocado, and sour cream go on top of each dish.

Nutrition

319 calories | 20 grams of carbohydrates | 24 grams of protein | 16 grams of fat | 4 grams of saturated fat | 60 milligrams of cholesterol | 400 milligrams of sodium | 703 milligrams of potassium | 4 grams of fiber | 1 gram of sugar

Recipes that are similar:

Corn Soup on the Street in Mexico

Soup with chicken tacos

The spice pork rub recipe is a spice blend that goes great with the smoky, spicy tortilla soup.

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