Smoky Tortilla Soup

This is one of my favorite ways of using up extra shredded chicken. It’s so flavorful and quick! It’s been a hit with my family for a long while and I don’t think that’ll change anytime soon.  

1 Tablespoon Olive Oil

1 cup Onion; chopped

1 small Jalapeño; cored and chopped

3 cloves Garlic; minced

1 quart Chicken Bone Broth

3 cups leftover Shredded Chicken

⅔ cup Sweet Corn

½ cup Tomato; diced

1 Tablespoon Smoked Paprika

½ Tablespoon Ancho Chile Powder

1 teaspoon Cumin

¼ teaspoon Red Pepper Flakes

2 Tablespoons fresh Cilantro; chopped

Salt and Pepper to taste

Lime for garnish 

1 cup Tortilla Strips

Heat a dutch oven over medium-high heat and drizzle in the olive oil. Add the onions and jalapeños, sautéing until tender before adding the garlic and continuing to cook until fragrant. 

Add the broth, chicken, corn, tomatoes and spices, mixing until incorporated. Taste and season accordingly. Bring to a boil, then reduce heat to low and cover, simmering for 20 minutes

Ladle into bowls and add your preferred garnishes.


Published by ashsinthekitchen

Home cook, gardener and lover of life!

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