Fall Chicken Tortilla Soup Recipe

Fall Chicken Tortilla Soup is a hearty Mexican-inspired meal made with shredded chicken, corn, black beans, and chipotle peppers. The broth gets its smoky flavor from the chipotle and cumin, while the beans and corn make each bowl filling.

Crispy tortilla strips and fresh lime add a nice contrast to the savory soup. It comes together in about 45 minutes and makes an easy choice for lunch, dinner, or a weekend fall meal.

Why This Recipe Works So Well

• Smoky Flavor: Chipotle peppers and cumin give the broth plenty of flavor.
• Filling Ingredients: Chicken, black beans, and corn make this more substantial than a basic soup.
• Fresh Finish: Lime cuts through the savory broth and adds brightness.
• Simple Cooking: Most of the ingredients simmer together in one pot.
• Easy to Adjust: Add more chipotle for heat or reduce it for a milder soup.
• Great Toppings: Tortilla strips give each serving a crispy element.

Ingredient Notes & Helpful Substitutions

this Recipe

1. Chicken: Use cooked shredded chicken to save time. Rotisserie chicken works especially well.
2. Chipotle Peppers: These provide both smoky flavor and heat. Use fewer if you prefer a milder soup.
3. Black Beans: Rinse and drain canned beans before adding them.
4. Corn: Canned, frozen, or fresh corn can be used.
5. Chicken Broth: Low-sodium broth gives you better control over the final seasoning.
6. Tortilla Strips: Store-bought strips are convenient, but homemade crispy strips work too.
7. Lime: Add it just before serving so the fresh citrus flavor stays noticeable.

Chef’s Tip: If using rotisserie chicken, add it near the end rather than simmering it for the entire cooking time. This helps keep the chicken tender.

Fall Chicken Tortilla Soup

This fall-inspired chicken tortilla soup is made by simmering shredded chicken, sweet corn, black beans, and a smoky chipotle-infused broth until flavorful and hearty. The final dish has a rich, slightly thickened texture with bright garnishes like crispy tortilla strips and a squeeze of lime, creating a vibrant and comforting presentation.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 320 kcal

Equipment

• Large pot or Dutch oven
• Ladle
• Chef's knife
• Cutting Board
• Wooden spoon
• Measuring cups and spoons

Ingredients

  

• 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
• 2 cups chicken broth
• 1 can sweet corn kernels drained if canned
• 1 can black beans rinsed and drained
• 2 chipotle peppers in adobo chipotle peppers chopped
• 1 medium onion diced
• 3 cloves garlic minced
• 1 teaspoon cumin
• 1 tablespoon olive oil
• to taste salt and pepper
• Tortilla strips for topping preferably homemade or store-bought crispy strips
• lime for serving cut into wedges

Instructions

 

• Cook and shred the chicken breasts in a pot of boiling water or with your preferred method, then set aside.
  
• Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent and fragrant, about 5 minutes.
  
• Add minced garlic, cumin, and chopped chipotle peppers to the pot. Cook for 1-2 minutes until the spices are fragrant.
  
• Pour in the chicken broth and bring to a gentle simmer. Stir in the corn and black beans, allowing the flavors to meld for about 10 minutes.
  
• Add the shredded chicken back into the pot. Season with salt and pepper, then let the soup simmer uncovered for another 10 minutes, allowing the flavors to combine and the soup to slightly thicken.
  
• Taste and adjust seasoning if needed. Ladle the hot soup into bowls and garnish with crispy tortilla strips and a squeeze of lime for brightness.
  

Notes

You can prepare the chicken ahead of time. Using store-bought crispy tortilla strips makes assembly quick, but homemade adds extra crunch. Adjust spice levels with more or less chipotle to suit your taste.

Nutrition Information

Tips for the Best Results

• Don’t Overcook the Chicken: Add cooked chicken toward the end of cooking.
• Control the Heat: Chipotle peppers vary in heat, so start with less if you’re unsure.
• Season Gradually: Broth and canned beans may already contain salt.
• Keep Tortilla Strips Separate: Add them right before serving so they stay crisp.
• Use Fresh Lime: Squeeze it over individual servings rather than adding it to the entire pot.
• Let the Soup Simmer: A few extra minutes help the ingredients come together without requiring a long cooking time.

Creative Ways to Use Leftover Soup

• Taco Filling: Reduce the broth and use the chicken, beans, and corn as a taco filling.
• Rice Bowl: Spoon the chicken mixture over cooked rice and add fresh toppings.
• Nachos: Drain some of the solids and layer them over tortilla chips with cheese.
• Quesadilla Filling: Use the shredded chicken, beans, and corn between tortillas with cheese.
• Burrito Filling: Wrap the drained leftovers in a flour tortilla with rice and cheese.
• Loaded Baked Potato: Spoon the chicken and bean mixture over a baked potato.

More Fall Recipes To Try

1. Roasted Butternut Squash Soup
2. Butternut Squash and Ginger Soup
3. Roasted Cauliflower & Garlic Soup
4. Roasted Fennel and Pumpkin Autumn Soup
5. Chicken and Rice Soup with Cinnamon and Thyme

Storage Guide

Frequently Asked Questions

1. Can I make tortilla strips at home?
   Yes. Cut corn tortillas into thin strips, toss them lightly with oil, and bake or pan-fry until crisp.
2. What type of corn tortillas are best for tortilla strips?
   Corn tortillas provide the traditional flavor and crisp texture, although flour tortillas can also be used.
3. How spicy is this soup?
   It has a noticeable smoky heat from the chipotle peppers. Reduce the number of peppers for a milder bowl.
4. Can I make this soup thicker?
   Yes. Mash some of the black beans against the side of the pot while the soup simmers to naturally thicken the broth.
5. What toppings can I add besides tortilla strips?
   Avocado, shredded cheese, diced avocado, fresh cilantro, sliced jalapeños, and sour cream are all good choices.
6. Can I prepare the soup without chicken?
   Yes. Leave out the chicken and add extra black beans, corn, or another preferred protein for a meat-free version.

Noah Baker

hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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