This Smoky, Spicy Tortilla Soup is packed with all the flavors of Mexican cuisine including chipolte peppers and cumin all wrapped in a spicy broth.
About Smoky Spicy Tortilla Soup
Tortilla Soup is a standard at most Mexican restaurants, but I think the best tortilla soup I ever had was in Scottsdale at Sol Cucina.
This flavorful tortilla soup was something you would expect at a fine Mexico City restaurant.
All the wonderful flavors of Mexico, plus it was loaded with shredded chicken.
I used to live in Arizona and my go-to lunch was often this soup.
From the Hyatt, to the Camelback Inn to Manuel’s to Los Sombreros, everyone had their own version.
Some with grilled corn, others with more of a spicy chicken broth, others that had spicy jalapeños.
They were all good, but the Sol Cucina was really a notch above.
It had the most amazing rich tomato chicken broth. It was subtlety spicy and smoky at the same time and instead of corn it had black beans.
I wanted to recreate that soup and I think I came pretty close with recipe. So let’s make it.
Ingredients of Smoky Spicy Tortilla Soup
- Chicken broth
- Chipotle Chile Powder
- Smoked Paprika
- Black Beans
- Tortilla Chips
- Cheddar Cheese
- Sour Cream
How to Make Smoky Spicy Tortilla Soup
The soup that I had tasted like it had been simmering forever and that to me says slow cooker.
Begin by cutting chicken breasts into bite sized pieces and add them into the slow cooker.
Next add the low sodium chicken broth.
Then add the tomatoes, garlic, Chipotle chili powder, smoked paprika, salt, pepper, cumin, black beans and lime juice and cook the soup on low heat for 6-7 hours.
When ready to serve, ladle the soup into serving bowls and top each bowl with tortilla chips, shredded cheddar cheese, diced avocado and a touch of sour cream.
It’s a perfectly satisfying meal all by itself.
A Note on the Ingredients
You can use fresh tomatoes, but the canned are just fine in this recipe and the added bonus with canned is the the tomato sauce.
I really like Marzano tomatoes the best in this recipe not only because of the flavor but they just hold up better in the long simmering process.
For the spices, for an extra smoky taste, I used Chipotle Chile powder as well as smoked Paprika, along with the juice of one lime.
This gives the soup a fabulous smoky taste almost like cooking over a campfire.
I do have to say, it was pretty close to that fabulous soup I had. It was rich, spicy, smoky and had a huge depth of flavor because of the simmering.
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Smoky Spicy Tortilla Soup
- 1 Pound Chicken, boneless and skinless Cut in bite sized pieces
- 1 Quart Chicken broth, low sodium
- 1 14.5 oz can Tomatoes Marzano with sauce is best
- 3 Cloves Garlic
- 1 Tbsp Chipotle Chile Powder
- 2 Tsp Cumin
- 3/4 Tbsp Smoked Paprika
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1 14.5 oz can Black beans Drained and rinsed
- 1 Lime Juiced
- 1 Cup Tortilla Chips
- 1/2 Cup Cheddar cheese Shredded
- 1 Avocado Diced
- 2 Tbsp Sour Cream
- Place cut up chicken in slow cooker turned to the low setting.
- Add chicken broth, tomatoes, garlic, Chipotle Chile powder, cumin, smoked paprika, salt, pepper, drained and rinsed black beans and the lime juice. Allow to simmer together 7 hours.
- Top each serving with tortilla chips, shredded cheese, diced avocado and sour cream.
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