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Chipotle Chicken Tortilla Copycat Soup Recipe

Nothing warms you up quite like Chipotle's famous chicken tortilla soup, and now you can make it at home whenever the craving hits! This copycat version is loaded with tender chicken, black beans, and just the right amount of smoky heat. Plus, it's even better topped with all your favorite fixings!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb boneless skinless chicken breasts
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 chipotle peppers in adobo sauce chopped (plus 1 tablespoon sauce)
  • 6 cups chicken broth
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Juice of 1 lime
  • ¼ cup fresh cilantro chopped
  • Tortilla strips avocado, shredded cheese, and sour cream for topping

Method
 

  1. Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until cooked through. Remove and set aside.
  2. In the same pot, sauté onion for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  3. Stir in chopped chipotle peppers and adobo sauce, cooking for 1 minute.
  4. Add chicken broth, diced tomatoes with juices, black beans, corn, cumin, and chili powder. Bring to a boil.
  5. Shred the cooked chicken using two forks and add it back to the pot. Reduce heat and simmer for 15 minutes.
  6. Stir in lime juice and fresh cilantro. Taste and adjust seasoning as needed.
  7. Serve hot topped with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream.