Grilled Chicken Tortilla Soup Recipe

Grilled Chicken Tortilla Soup Recipe

Photos of Grilled Chicken Tortilla Soup Recipe

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.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 2chicken breast,(10 oz), boneless skinless
  • 2tspchili powder,divided
  • 2tspground cumin,divided
  • 1tspgranulated sugar,divided
  • 2tbspolive oil
  • salt and freshly ground black pepper
  • 2smallears corn,(or 1½ cups frozen corn), shucked
  • 1mediumyellow onion,(½ cups), diced
  • 2jalapeños,seeded and diced
  • 4clovesgarlic,(1½ tbsp), minced
  • 6cupschicken broth,or stock
  • 1canfire roasted tomatoes,(14½ oz)
  • 1tbspfresh lime juice
  • ½cupcilantro,Chopped
  • 1largeavocado,diced

For Serving:

  • Mexican blend cheese,Shredded
  • sour cream
  • tortilla strips,or chips


  1. 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.

  2. Brush chicken with 1 tablespoon olive oil then season both sides with chili powder mixture. 

  3. 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.

  4. If using fresh corn cobs, grill shucked corn on medium-high heat, turning every 3 minutes, until slightly charred. Cut corn kernels from cobs.

  5. Heat remaining olive oil in a large pot over medium heat. 

  6. Add onion and saute for 5 minutes then add jalapenos and garlic and saute for 2 minutes longer. 

  7. Pour in broth, tomatoes, remaining chili powder, cumin, sugar and season with salt and pepper to taste. 

  8. 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.

  9. 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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