Chicken Tortilla Soup with Charred Corn and Fire-Roasted Tomatoes

This chicken tortilla soup, flavored with charred corn and fire-roasted tomatoes, warmed by green chilis and chipotle, is served with toasted tortilla strips and grated cotija cheese.

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 servings

Course: Dinner, Entree, Soup

Cuisine: Mexican

Calories: 257

Ingredients Method Nutrition

Ingredients

2 ears fresh corn, husks and silks removed
4 to 6 corn tortillas, cut into 1/2-inch strips
Cooking spray
1 teaspoon olive oil
1 cup chopped green bell pepper
½ cup chopped onions
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1 Tablespoon minced garlic
4 cups chicken broth or stock
1 14.5-ounce can diced fire-roasted tomatoes undrained
1 4-ounce can chopped green chiles, undrained
2 cups chopped cooked chicken
1 pepper, from a can of chipotle chiles in adobo sauce
1 small zucchini, chopped
Optional garnishes: Cotija cheese, fresh cilantro sprigs, lime wedges
cilantro sprigs
lime wedges

Method

Gather all ingredients. Preheat the oven’s broiler and set a rack about 3 inches from the heat source.
Place corn under the preheated broiler, directly on the oven rack. Broil, turning every 3 to 4 minutes. Watch carefully; allow some kernels to take on a deep brown color, but not become blackened. Remove to a plate to cool.
Place tortillas on a sheet pan in a single layer and lightly mist with cooking spray. Place sheet pan in the middle of the oven and reduce heat to 400 degrees F (200 degrees C); toast until crisp, 10 to 15 minutes. Remove from the oven to cool.
Use a serrated knife to remove kernels from cobs. Reserve kernels; discard cobs.
Heat olive oil in a 4-quart saucepan over medium heat. When oil is hot, add bell pepper and chopped onions. Cook, stirring, until onions become translucent, 4 to 5 minutes.
Stir in cumin, chili powder, smoked paprika, and coriander, and cook about 1 minute. Add garlic and cook until fragrant, about 30 seconds.
Pour in chicken broth, and stir well. Add tomatoes and their liquid, green chilies, and chicken.
Mince 1 chipotle pepper and add to the pot. Place any remaining chilies and adobo sauce in a freezer bag and freeze for a later use.
Stir in zucchini and corn; bring to a boil, then reduce heat and simmer, uncovered, about 5 minutes. At this point, zucchini and corn will be somewhat firm; simmer longer if you prefer softer vegetables.
Serve soup warm. Garnish servings tortilla strips, shredded Cotija cheese, fresh cilantro sprigs, and lime wedges.