Can I use rotisserie chicken instead of grilled chicken in tortilla soup?

Yes, rotisserie chicken works well as a convenient substitute for grilled chicken in tortilla soup. Simply shred the cooked chicken and add it to the soup in place of grilled pieces. This option saves time while still providing rich, savory flavor. You can also use cooked chicken thighs or breasts prepared by other methods if grilling isn’t an option.

How can I make grilled chicken tortilla soup less spicy?

To reduce the spice level in grilled chicken tortilla soup, omit the seeds from jalapeños or leave them out entirely. You can also reduce the amount of fresh chili peppers or use mild varieties like poblano peppers instead. Adjusting these ingredients allows you to tailor the soup’s heat to your preference without sacrificing flavor.

What’s the best way to get a nice char on grilled chicken for tortilla soup?

To achieve a good char on chicken breasts, lightly coat them with oil and season with a small amount of sugar—about 1 teaspoon—which encourages caramelization on the grill. Grill over medium-high heat for a few minutes per side until the chicken develops grill marks and is cooked through. This char adds depth to the soup’s flavor.

Can I add vegetables or beans to make grilled chicken tortilla soup more filling?

Yes, adding vegetables like bell peppers, tomatoes, or black beans can make the soup more substantial and nutritious. Black beans are a popular choice that pairs well with the soup’s southwestern flavors. You can also increase the broth quantity to balance additional ingredients and stretch servings.

Is it better to use fresh or frozen corn in grilled chicken tortilla soup?

Fresh corn adds a sweeter, more vibrant flavor, especially when grilled alongside the chicken, enhancing the soup’s taste. However, frozen corn is a practical and easy substitute when fresh corn is out of season or unavailable. It cooks quickly and still contributes good texture and sweetness to the soup.

Grilled Chicken Tortilla Soup Recipe With Spicy Southwest Kick

Name: Grilled Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southwest
Ingredients: – 2 (10 oz) chicken breasts; – 2 tsp chili powder (divided); – 2 tsp cumin (divided); – 1 tsp sugar (divided); – Salt and pepper to taste; – 2 Tbsp olive oil (divided); – 2 small ears corn, shucked (or 1 1/2 cups frozen corn); – 1 medium yellow onion, diced (about 1 1/2 cups); – 2 jalapeños, seeded and diced; – 4 cloves garlic, minced (about 1 1/2 Tbsp); – 6 cups low-sodium chicken broth or stock; – 1 (14.5 oz) can fire roasted tomatoes; – 1 Tbsp lime juice; – 1/2 cup chopped fresh cilantro; – 1 large avocado, diced; – Shredded Mexican blend cheese for serving; – Sour cream for serving; – Tortilla strips or chips for serving

Ingredients

– 2 (10 oz) chicken breasts

– 2 tsp chili powder (divided)

– 2 tsp cumin (divided)

– 1 tsp sugar (divided)

– Salt and pepper to taste

– 2 Tbsp olive oil (divided)

– 2 small ears corn, shucked (or 1 1/2 cups frozen corn)

– 1 medium yellow onion, diced (about 1 1/2 cups)

– 2 jalapeños, seeded and diced

– 4 cloves garlic, minced (about 1 1/2 Tbsp)

– 6 cups low-sodium chicken broth or stock

– 1 (14.5 oz) can fire roasted tomatoes

– 1 Tbsp lime juice

– 1/2 cup chopped fresh cilantro

– 1 large avocado, diced

– Shredded Mexican blend cheese for serving

– Sour cream for serving

– Tortilla strips or chips for serving

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Instructions

1-Prep Chicken: Preheat grill to medium-high, around 450°F. Whisk 1 tsp chili powder, 1 tsp cumin, 3/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp sugar. Brush chicken with 1 Tbsp olive oil, season both sides with the spice mix, then grill for 5-6 minutes per side until it reaches 165°F inside. Let it rest for 5 minutes before dicing.

2-Prep Corn (if fresh): Grill the shucked corn on medium-high heat, turning every 3 minutes until it’s slightly charred, about 9 minutes total. Cut the kernels from the cobs afterward.

3-Sauté Aromatics: Heat the remaining 1 Tbsp olive oil in a large pot over medium heat. Sauté the diced onion for 5 minutes, then add the jalapeños and garlic, and sauté for 2 more minutes.

4-Simmer Soup Base: Add 6 cups low-sodium chicken broth, 1 can fire roasted tomatoes, the remaining 1 tsp chili powder, 1 tsp cumin, 3/4 tsp sugar, and salt and pepper to taste. Bring to a light boil, then reduce to medium-low, cover, and simmer for 15 minutes. If using frozen corn, add it in the last 5 minutes.

5-Combine and Serve: Stir in the diced grilled chicken, grilled corn (or thawed frozen corn), 1/2 cup chopped cilantro, and 1 Tbsp lime juice. Serve hot, topped with diced avocado, shredded Mexican blend cheese, sour cream, and tortilla strips or chips.

Last Step:

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Notes

🔥 Grilled chicken and corn provide best flavor; shredded rotisserie chicken and frozen corn are convenient substitutes.
🌶️ Adjust spice level by leaving jalapeño seeds in or omitting them.
🍴 Make homemade tortilla strips by frying or baking sliced tortillas brushed with oil until crisp.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Grilling, Sautéing, Simmering
Cuisine: Southwest
Diet: Gluten-Free

Nutrition

Serving Size: 1 bowl
Calories: 385
Sugar: 7 g
Sodium: 368 mg
Fat: 17 g
Saturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 5 g
Protein: 33 g
Cholesterol: 72 mg