How To Make Grilled Chicken Tortilla Soup
Apart from the flavorful grilled chicken, this tortilla soup is loaded with tomatoes, corn, and Mexican-inspired herbs and spices for a fresh and easy soup.
Preheat a grill over medium-high heat to about 450 degrees F. In a small bowl whisk together 1 teaspooon chili powder, 1 tsp cumin, ¾ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon sugar.
Brush chicken with 1 tablespoon olive oil then season both sides with chili powder mixture.
Grill about for about 5 to 6 minutes per side until thickest part of chicken registers 165 degrees F. Let rest on cutting board for 5 minutes then dice into small cubes.
If using fresh corn cobs, grill shucked corn on medium-high heat, turning every 3 minutes, until slightly charred. Cut corn kernels from cobs.
Heat remaining olive oil in a large pot over medium heat.
Add onion and saute for 5 minutes then add jalapenos and garlic and saute for 2 minutes longer.
Pour in broth, tomatoes, remaining chili powder, cumin, sugar and season with salt and pepper to taste.
Bring to a light boil over medium-high heat then reduce heat to medium-low, cover and simmer 15 minutes. If using frozen corn, add during the last 5 minutes.
Add chicken and corn to soup along with cilantro and lime juice. Add diced avocados to each serving as well as cheese, sour cream and tortilla chips.
- Calories: 411.20kcal
- Fat: 23.61g
- Saturated Fat: 4.78g
- Trans Fat: 0.08g
- Monounsaturated Fat: 13.51g
- Polyunsaturated Fat: 3.79g
- Carbohydrates: 27.50g
- Fiber: 6.17g
- Sugar: 9.88g
- Protein: 24.98g
- Cholesterol: 53.18mg
- Sodium: 1207.96mg
- Calcium: 65.77mg
- Potassium: 975.16mg
- Iron: 2.83mg
- Vitamin A: 58.78µg
- Vitamin C: 22.82mg
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