This bold and spicy Chile Chicken Tortilla Soup makes a healthy and delicious meal any time of the year. Filled with smokiness of dried chiles and richness from the tomato and chicken broth that really delivers, this is a meal that suits weeknights or dinner parties. And keep it in mind for Cinco de Mayo!

With the cool, rainy spring days we’ve been having, I love to serve steaming bowls of soup for lunch and dinner. They are healthy and tasty, and the house smells wonderful as they are cooking. There is nothing better than coming indoors, damp from the rain and immediately knowing that there is a hot meal waiting for us!

One of my favorite soups is tortilla soup, it is like chicken soup on steroids, full of the flavors of Latin cuisines – chiles, cumin, oregano, corn and fresh lime juice. There are many variations and you can add whatever seasonings and ingredients you like, but start with a really well made stock and the rest will be the proverbial icing on the cake.

This recipe is a great way to utilize ingredients you keep stocked in your pantry like dried chiles, chicken stock, canned tomatoes, and corn tortillas. Toss in the classic combination of onions, carrots and celery, plus a few seasonings and a little chicken. With just a few steps and about 45 minutes you will have a healthy, hearty, and delicious meal on the table that is very affordable.

I love using dried chiles. They impart tremendous flavor and depending on the type, spicy heat. For this soup I chose a combination of moderately hot Guajillo (wah-hee-yo) chiles and chipotle peppers (smoked jalapenos). The Guajillos give the soup a deep chile flavor and the chipotle lends a nice peppery smokiness.

You may have seen Chipotles en Adobo at the store. You can use those, but be aware that they have been preserved in a vinegary adobo sauce. They are delicious but will alter the flavor of this soup. I prefer the clean, pure flavors of the dried chiles for this recipe.

Softening dried chiles in boiling water makes them pliable and easier to work with. From there you can puree them into sauces and soups like this recipe. If you can’t find these specific chiles, you can use any variety available in your grocery store such as New Mexican or Ancho chiles. You can use ground chile powders as an alternative. The dried chiles, when combined with the tomatoes, give this soup its rich red color.

If you order tortilla soup at a restaurant, it is usually served with fried tortilla strips. I decided to bake mine in a moderate oven instead and though they took longer, they were nice and crispy without being greasy. The Artist told me that any time I wanted to make those again, he wouldn’t mind LOL.

Recipes like this are the perfect time to splurge on boneless chicken pieces, either breasts or thighs. They are a little more expensive but not having to cut around the bones is worth the extra cost, in my opinion.

If you want to use bone-in chicken, take it off the bone and save the bones plus any extras to make stock in the future. Store the bones in the freezer and when you have enough, cook them down in water to make stock. Then you can either use the broth immediately or freeze it in containers.

The garnishes are fun, add a lot of flavor, texture, and bright colors. I love the look of the yellow-orange cheese against the deep red soup with the splash of white from the sour cream, the creamy yellow-green of the avocado, and the pop of green of the chopped cilantro. This is a visually stunning soup that will have everyone sitting up with anticipation as you deliver the beautiful bowls to the table.

Take a few extra minutes to garnish the bowls before serving and then you can pass bowls of the garnishes at the table for people to add more of their favorites.

This Chile Chicken Tortilla Soup is wonderful any time of the year, but consider putting it on your menu for your Cinco de Mayo party next month. It is the perfect way to celebrate with your family and friends!

I hope you make this beautiful healthy soup soon and enjoy every single bite!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Chile Chicken Tortilla Soup:

• Soup: dried chiles, tomatoes, onion, garlic, olive oil, chicken stock
• Cumin, oregano, boneless chicken breasts, carrots, celery, corn
• Masa harina, limes, cheddar cheese, sour cream, avocado, cilantro
• Tortilla Strips: corn tortillas, oil, salt, ancho chile powder

PRO Tip:

To get the most juice from citrus fruits, microwave them for about 10 seconds and then roll them under your palm on the counter. This will break down the cell walls and release the most juice. A hand-held wooden reamer is the best tool for getting every drop. Limes do not have seeds the way lemons do, so there is no need for a strainer.

How to make Chile Chicken Tortilla Soup:

1. Make the Tortilla Strips and soak the Chiles: Bake the seasoned tortilla strips until crispy; set aside. Meanwhile, soak the dried chiles in boiling water until softened. Cut out the stems and remove the seeds, then cut into small pieces.
2. Prepare the Soup: Place the chile pieces, tomatoes, onions, and garlic in a blender or food processor, pureeing until smooth. Strain out any remaining solids.
3. Heat oil in a saucepan and add the pureed chile/tomato mixture, then whisk in the chicken stock, cumin, and oregano. Reduce heat and season lightly with salt and pepper. Cook until flavors are blended, 5 to 7 minutes. Dissolve the masa harina in warm water and whisk into the tomato/stock mixture until there are no lumps. Add the corn, bring to a boil, and cook at a low boil for about 5 minutes stirring often until slightly thickened.
4. Cook the Chicken and Vegetables: Sauté the chopped chicken pieces in oil until cooked through and golden brown, 3 to 5 minutes (depending on the size of the chicken. Use a slotted spoon to transfer the chicken to a plate, leaving as much of the oil as possible in the pan.
5. Add the carrots and celery to the same pan and cook, stirring often, about 5 minutes. Season with salt and pepper. Pour the vegetables to the tomato/stock mixture and add in the chicken to warm through. Add lime juice, salt, and pepper to taste, then taste and adjust seasonings.
6. To Plate: Put a few tortilla strips in the bottom of each bowl, ladle in some of the soup, sprinkle with shredded cheese, and add a dollop of sour cream. Top with more tortilla strips, avocado, and sprinkle with chopped cilantro. Serve hot with additional lime wedges on the side.

PRO Tip:

Chicken, when raw, is very slippery and squishy. This can make it a bit challenging to cut into small pieces and if you are not careful, your fingers can slip and you may cut yourself. If you cut the chicken when it is partially frozen, it is easy to handle and much firmer, giving you nice, even cuts. Allow an extra 3 to 5 minutes to cook it all the way through.

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Gluten-Free Tips:

Most tortillas, even corn, are made with some wheat to make them more pliable. Look for GF on the label to be sure. Homemade stock not only tastes better, but you can control the ingredients and guarantee that it is safe for your family.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Create a New Tradition Today!

This recipe is part of Food Network’s weekly Sensational Sides. See the links below for more inspiration and great recipes!

Feed Me Phoebe: Artichoke Hummus
Napa Farmhouse 1885: Spaghetti and Meatballs
Red or Green: Sea Bass with Spicy Asian Ginger Sauce
Jeanette’s Healthy Living: Quinoa Citrus Mango Avocado Black Bean Salad
Cooking With Elise: Glorious Greek Salad Dressing
Devour: Clean Out the Pantry Night
Weelicious: Greek Nachos
Virtually Homemade: Garlic Rosemary Pizza Crust Bites
Domesticate Me: Fiesta Baked Eggs with Farro and Black Beans
Taste With The Eyes: Mom’s Vintage Potato Salad
Elephants and the Coconut Trees: Rice and Beans Casserole
The Sensitive Epicure: Salmon and Brown Rice Casserole (Gluten-Free)
Daily*Dishin: Spicy Chipotle Chicken Pasta with Crunchy Roasted Black Beans
FN Dish: Pantry Clean-Out Sides

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