Best 5 Chipotle Mexican Grill Chicken Tortilla Soup Recipes

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Welcome to a delightful culinary journey with our Chipotle Mexican Grill Chicken Tortilla Soup! This savory and flavorful soup is a harmonious blend of Mexican and American flavors, sure to tantalize your taste buds. Originating from the renowned Chipotle Mexican Grill restaurant chain, this soup has gained immense popularity for its authentic taste and ease of preparation.

Indulge in three delectable variations of this soup, each offering a unique twist on the classic recipe. The first recipe stays true to Chipotle's original creation, featuring tender chicken, a rich and flavorful broth, and an array of toppings that allow you to customize your soup to your liking. The second recipe introduces a vegetarian twist, replacing chicken with hearty black beans and corn, resulting in a protein-packed and flavorful alternative. Lastly, the third recipe caters to those with dietary restrictions, offering a gluten-free version of the soup without compromising on taste or texture.

So, prepare your taste buds for a fiesta of flavors as we embark on this culinary adventure, exploring the nuances of each recipe and providing you with step-by-step instructions to recreate these Chipotle-inspired masterpieces in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

TORTILLA-CHIPOTLE SOUP



Tortilla-Chipotle Soup image

Provided by Food Network Kitchen

Time 30m

Yield 3 1/2 cups

Number Of Ingredients 10

1 tablespoon vegetable oil
1 small red onion, chopped
2 cloves garlic, chopped
1 tablespoon chopped chipotle chiles in adobo sauce
1 15-ounce can diced tomatoes
2 1/2 cups low-sodium chicken broth
1/2 cup lightly crushed tortilla chips, plus whole chips for topping
1 tablespoon tequila (optional)
Kosher salt
Sour cream and chopped fresh cilantro, for topping

Steps:

  • Heat the vegetable oil in a medium saucepan over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.
  • Transfer the soup to a blender and puree until smooth. Season with salt. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO



Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish

Steps:

  • Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
  • While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
  • Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
  • Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

CHIPOTLE MEXICAN GRILL CHICKEN TORTILLA SOUP



Chipotle Mexican Grill Chicken Tortilla Soup image

Chipotle Mexican Grill Tortilla Soup Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona

Provided by katie in the UP

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1 1/2 cups sweet corn (fresh)
1 onion, diced
6 cups chicken broth
1 dried chipotle chile
2 chicken breasts, grilled and sliced
3 roma tomatoes, peeled, seeded and diced
2 small avocados, peeled, seeded and cubed
2 limes, juiced
salt and pepper
1/2 lb fried corn tortilla strips
1 lime, cut into 6 wedges
1/2 cup sour cream
1/2 cup cilantro, chopped, divided

Steps:

  • Heat olive oil in a large stockpot or saucepan over medium heat. Add corn and onion; cook until lightly caramelized. Add chicken broth and chipotle chile; let simmer 20 minutes over low heat. Add the tomatoes, avocado, lime juice, 1/4 cup cilantro. Season with salt and pepper. Remove and discard the chipotle chile.
  • Place one-sixth of the tortilla strips in the center of six soup bowls; ladle soup around the crisps. Garnish with remaining cilantro and sour cream. Serve with a wedge of lime.
  • This is the exact recipe -- I prefer to put avacado in just before serving -- so it is not warmed.

HEARTY CHIPOTLE CHICKEN SOUP



Hearty Chipotle Chicken Soup image

Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (3-1/4 quarts).

Number Of Ingredients 14

1 large onion, chopped
1 tablespoon canola oil
4 garlic cloves, minced
4 cups reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
3 cups frozen corn
2 chipotle peppers in adobo sauce, seeded and minced
2 teaspoons adobo sauce
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup fat-free sour cream
1/4 cup minced fresh cilantro

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.

Nutrition Facts : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges

MEXICAN CHICKEN TORTILLA SOUP



Mexican Chicken Tortilla Soup image

This was the first dish that I ever learned how to cook. My wife loves it. I have 3 small children so when they are eating it, I leave out the Chipotle chile. I think this originally came from either Mens Health or Mens Fitness magazine. Also it doesn't hurt to sprinkle on some shredded cheddar when you are done.

Provided by johnnybravo

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 lb boneless skinless chicken breast, cut into 1 in. pieces
2 garlic cloves, minced
1 teaspoon dried oregano
1 minced chipotle chiles in adobo (7 oz. can) or 1 (4 ounce) can green chilies
1 (8 ounce) can diced tomatoes with green chilies
2 (14 1/2 ounce) cans reduced-sodium chicken broth or 2 (14 1/2 ounce) cans water
1 cup frozen corn
1/2 cup choppen fresh cilantro
4 cups baked corn tortilla chips

Steps:

  • Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
  • Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
  • Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
  • Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
  • To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.

Nutrition Facts : Calories 523.3, Fat 16.4, SaturatedFat 3.2, Cholesterol 74.5, Sodium 962.5, Carbohydrate 60.1, Fiber 4.8, Sugar 0.6, Protein 35.5

Tips:

  • To enhance the smoky flavor of chipotle peppers, toast them in a pan before removing the seeds and rehydrating them.
  • Use a high-quality chicken broth for a richer, more flavorful soup.
  • Don't be afraid to adjust the spice level of the soup to your taste. Add more chipotle peppers or chili powder for a spicier soup, or reduce the amount for a milder version.
  • For a creamier soup, add a cup of heavy cream or sour cream.
  • Garnish the soup with your favorite toppings, such as shredded cheese, diced avocado, sour cream, or cilantro.

Conclusion:

This Chipotle Mexican Grill Chicken Tortilla Soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. With its smoky flavor, creamy texture, and customizable spice level, this soup is sure to be a hit with everyone who tries it.

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