Chipotle Chicken Tortilla Soup

My husband said this was the best soup I have ever made! I used a rotisserie chicken from the grocery store to speed up the preparation and it was delicious!

This is one of the easiest and quickest soups I have ever made and so incredibly tasty! I use fire roasted tomatoes, add frozen corn and a can of black beans (rinsed). The lime juice and cilantro really complete this dish so please don't leave them out. We didn't think the soup was too spicy but I suppose those who don't like spicy food, might find it to be too hot. Great served along with chicken and cheese quesadillas.

This recipe was incredibly tasty. I added about half a medium red onion, and next time I'll add corn and/or black beans. I used 3 chicken breasts, didn't bother to measure how much that was! I only used half the amount of chipotle chili powder, as I can't eat that spicy of food. It turned out wonderful! The chipotle chili powder was the defining ingrediant, it was delicious.

embarassingly easy! browned minced garlic in olive oil with cumin, dumped in a can of fire-roasted tomatoes with chipotle peppers, added chicken broth and diced chicken, juice from half a lime. Garnish with avocado cubes and cilantro!

This soup is delicious! My family loves it. I added a can of black beans (rinsed) and a can of niblets corn (drained) to it as well. Everyone wanted seconds! It is super easy and fast to make and a great meal by itself.

I doctored this up - added a can of black beans, a can of green chilis, sauteed onion, 32 oz of chicken broth - omitted water, plus tabasco and a pinch of cayenne. It was a quick and tasty weeknight meal that I will definitely make again. And I cheated - used Fritos instead of making my own tortilla strips. The chicken is really tender and it reheats great for lunch.

This was wonderful! The chipotle chili powder is hotter than I was used to, so I added more broth so my children would enjoy this one as well.

I made a half batch of CL's White Chicken Stock for the base and will use the remaining broth trying 3 additional recipes over the next few days. For tonight, I followed the recipe, only adding a can of black beans to the mix. Very easy and very tasty.

My husband and I LOVE this soup -- we've been making it almost every week since we've found the recipe. We use fresh garlic and add one can of black beans (rinsed and drained). Delicious, fast, and easy!

The suggestions everyone made were VERY helpful. I added a yellow onion, black beans, canned corn, and substituted the stewed tomatoes with fire roasted ones. We also added some tomatoe paste the second night to make it a little thicker, but that was just a personal preference. I also doubled the spices and added red pepper flakes, but I was using regular chili powder. Overall, this was a great hit and fed the two of us for a few days. :) Definitely an easy and quick weekday recipe staple!

I add onions and carrots

this is so yummy and so easy! the chipotle chili powder really makes it great!

This was fantastic. I doubled the recipe. I also added corn, fresh tomatoes with the stewed and I used Mrs. Dash Southwestern Chipotle seasoning. Raving success with my overly picky husband!

really flavorful soup. However, I added onion, garlic, green bell pepper, and corn to make it a heartier soup! I also did not use the water as it was pretty watery all ready.

Very tasty. I added hominy and 3/4c of crushed tomatoes to make it heartier. Definitely worth repeating

Omitted canola, fried 2 strips of applewood smoked bacon (then diced and returned to pot), added fresh garlic and celery. Also added red chili beans, rinsed as it is our main dish for supper. So easy and really flavorful. Great on a cold, rainy day, like today. I bet lite coconut milk would also be good, instead of water. I thought about adding rice, but Let's face it...everything is better with bacon :)

This recipe was quick and delicious! I doubled the recipe and added a medium white onion chopped, can of black beans and I used fire roasted tomatoes instead of stewed. Topped it with cilantro, lime, avocado and tortilla strips. It was a hit with my boyfriend and our company.

LOVED this soup! I have to clarify though that I changed the recipe pretty significantly as I say that...many reviews indicated this soup was on the bland side, so changes include: Addition of more (fresh garlic), cumin & corriander, 1/2 of a large red onion chopped, 1 minced jalapeno & 1 minced poblano chile, 1 small can of corn, and bell pepper. Used Mexican-style stewed tomatoes as well. When I added the chicken broth, I also stirred in three tbsps of crushed chipotle in adobo sauce and finished off the base with 1 & 1/2 tbsp fat free sour cream, the cilantro and the juice of a whole lime. Wow! was the result - nice and smokey with great heat and a hearty base. For the tortilla topping, I sauteed 4 corn tortillas (cut into strips) in 1 tsp canola oil on the stove top; the added crunch is great. Overall, this was a perfect soup for a casual weekend lunch, and I wouldn't hestiate to serve to a crowd on football Sun either! 100% a keeper; enjoy!

This is one of my favorites. I have perfected it over the years and here are my edits: Add chopped onion, celery, zucchini, spinach, whatever veggies you have to make it more hearty and add some fiber. Let the soup cook on low for several hours so the flavors all blend together. It's so much better after a few hours, or even refrigerate overnight and serve the next day.

I look for simple recipes like this that can be made vegan - substituted vegetable stock and Gardein chick'n, and used fire roasted tomatoes as others suggested. It was a success on the first try.