Fusion Kitchen · Lunch
Chipotle Chicken Tortilla Soup
A Mexican-American smoky one-pot soup, shredded chicken simmered in a chipotle and roasted tomato broth until rich and deeply flavoured, topped with crispy tortilla strips, avocado, and sharp cheddar.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
7gSugar
8gFiber
780mgSodium
105mgChol
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Instructions
1
Prep
Dice onion finely and mince garlic. Chop chipotle in adobo finely. Cut tortillas into thin strips. Dice avocado and grate cheddar. Pick coriander leaves. Have all ingredients measured and ready.
2
Saute
Heat 2 tbsp olive oil in a large saucepan over medium-high heat. Add diced onion, cook 3–4 minutes until softened and translucent. Add garlic, chipotle, smoked paprika, and cumin; stir 1 minute until fragrant.
3
Build
Add canned tomatoes and stock, stir to combine. Bring to a simmer over medium heat. Place whole chicken thighs in the broth. Simmer uncovered 20–22 minutes until chicken is cooked through and tender.
4
Finish
Remove chicken and shred with two forks. Return shredded chicken to the broth. Add drained black beans and simmer 5 minutes until warmed through. Season with salt to taste.
5
Crisp
While soup simmers, toss tortilla strips with 2 tsp neutral oil and a pinch of salt. Bake at 200°C for 8–9 minutes until golden and crisp, or fry in a dry pan over medium-high 3–4 minutes, stirring occasionally.
6
Plate
Ladle soup into two deep bowls. Top each with crispy tortilla strips, diced avocado, grated cheddar, soured cream, and fresh coriander. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless skinless chicken thigh
- 2 tbsp olive oil
- 1 medium onion
- 4 garlic cloves
- 3 tbsp chipotle in adobo
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 400g (14.1 oz / 2 cans) canned chopped tomatoes
- 800ml (3 1/3 cup) chicken stock
- 400g (14.1 oz / 2 cans) canned black beans
- 1 tsp fine sea salt
- 2 small corn tortillas
- 2 tsp neutral oil
- 1 avocado
- 60g (2.1 oz) aged cheddar
- 1/4 cup soured cream
- 10g (small handful) fresh coriander
- 2 limes