Spicy Chicken Tortilla Soup~Robynne

Robynne Glenn


This hearty soup will tickle your taste buds with bold spicy flavors. You can spice it up or dress it down. Either way, I promise you will make it again and again. I know I will. This recipe is adapted from a recipe originally found on Oprah.com. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to taste.~Robynne


☆☆☆☆☆ 0 votes

45 Min
2 Hr
Stove Top


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2-3 lb
boneless chicken breasts, diced (thighs can be used if you prefer)
4 Tbsp
olive oil
2-3 tsp
mrs. dash chipotle southwest seasoning
2 tsp
sea salt
2 tsp
granulated garlic
1-2 tsp
black pepper


2-3 c
diced onion
1 c
diced carrots
1/2 c
diced celery
1 c
diced red bell pepper (i omit this)
4 Tbsp
chopped garlic
4-5 tsp
ground cumin
2 tsp
mrs. dash chipotle southwest seasoning
1-2 Tbsp
chipotle in adobo sauce, chopped. (i remove most of seeds to reduce heat)
28 oz
canned diced tomatoes
4 Tbsp
tomato paste
8 c
chicken broth
3/4 c
fresh cilantro, chopped. small thin stems are okay to include
8-16 oz
frozen white corn
2 can(s)
black beans, 15 oz size, rinsed
salt and pepper to taste* salt after using beef and chicken bases, they are salty
corn tortillas, cut into strips
2-3 Tbsp
vegetable oil for frying tortilla strips
sea salt


1-2 Tbsp
chicken base* for added flavor (add a little at at time)
1-2 tsp
beef base* for deeper flavor (add a little at a time)


monterey jack cheese
green onions, sliced
sour cream
sliced avacado
lime wedges
fresh cilantro, chopped

How to Make Spicy Chicken Tortilla Soup~Robynne


  • 1Heat olive oil in a heavy soup pot on med-high heat. Add chicken a batch at a time (do not overcrowd) seasoning and browning as you go. Remove from heat and set chicken aside as it browns.
  • 2After the chicken is removed, you will be left with the oil and all the yummy seasonings. You may need to add a little more olive oil to cook the veggies.
  • 3Add to oil, the onions, carrots, bell peppers. Cook about 10 minutes, or until cooked down. Stir often.
  • 4Add chipotle, cumin, mrs. dash. Cook an additional 2-3 minutes.
  • 5Add broth, tomatoes,tomato paste, corn, black beans and chopped cilantro. I added the chicken and beef base at this point. Bring to a boil. Reduce heat and simmer 20 minutes.
  • 6Add cooked chicken back into soup. Check spices and adjust as needed. Simmer until ready to serve.
  • 7Fry tortillas strips a little at a time until brown and crispy. Drain on paper towel lined plate. Salt while hot.
  • 8Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings.
  • 9Enjoy!

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About Spicy Chicken Tortilla Soup~Robynne

Main Ingredient: Chicken
Regional Style: Mexican

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