4 servings (serving size: 1 1/4 cups soup, 1/4 cup chips, 1 tablespoon cilantro, and 1 lime wedge)

If you like food with a little spicy heat, then this Chipotle Chicken Tortilla Soup will have your taste buds doing the Lambada. Round out the meal with corn muffins from your grocer's bakery or servings of packaged Spanish rice.

How to Make It

Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges.

Ratings & Reviews

Kelesa's Review

January 25, 2015

patchystarbux's Review

February 24, 2014

sukeedog's Review

November 30, 2013

Rbaha411's Review

October 27, 2013
Thank you to the previous reviewers suggestions...this turned out great for the short time it takes to make! I put a can of black beans and corn and they made the soup a substantial meal. My husband liked it and he generally doesn't like soups for dinner. It's a little spicy maybe too much for my toddler but perfect for us.

kmmarsh14's Review

June 20, 2013
This soup turned out delicious. I did make a few changes, as suggested by other reviewers. I added some onions and used fire roasted tomatoes. My grocery actually carries a fire roasted tomato with chipotle, so I used that and left out the chipotle powder. My boyfriend enjoyed it as well, but said that it needed rice and beans, which he says about almost everything, but I think it would be tasty in here. Topped with some diced avocado.

Jencal74's Review

February 11, 2013
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.

AngelaCL's Review

January 24, 2013
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.

steved64's Review

January 01, 2013
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.

angie86's Review

November 08, 2012

jmeleeS's Review

September 27, 2012
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!