Description
A hearty, smoky, and creamy chicken tortilla soup made by smoking the chicken first and cooking the base outdoors. This one-pot meal is perfect for fall evenings and customizable with various toppings.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons smoking blend (smoked paprika, cumin, chili powder, garlic powder, salt)
- 1 tablespoon olive oil (for chicken)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 can (4 ounces) roasted green chiles, drained
- 4 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, fire-roasted
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup heavy cream
- 1.5 cups shredded Mexican cheese blend
- 2 large flour tortillas, cut into strips
- 1 ripe avocado, sliced
- ½ cup fresh cilantro, chopped
- 4–6 lime wedges
- Sour cream (optional)
Instructions
- Preheat smoker or grill to 225°F (107°C). Toss chicken breasts with olive oil and smoking blend. Smoke until internal temperature reaches 165°F (74°C), about 1.5-2 hours. Rest for 10 minutes, then shred.
- Cut flour tortillas into 1-inch strips. Toss with olive oil and salt. Bake at 375°F (190°C) for 10-12 minutes until crispy, or fry in a skillet. Set aside.
- In a cast-iron Dutch oven on the grill grate over medium heat, add olive oil. Sauté diced onion for 5 minutes until softened. Add minced garlic and cook for 1 minute.
- Add diced tomatoes, roasted green chiles, chicken broth, cumin, and chili powder. Stir and bring to a simmer. Cook for 10 minutes to meld flavors.
- Add the shredded smoked chicken to the pot. Simmer for 5 minutes.
- Reduce heat to low. Stir in heavy cream and warm through for 2-3 minutes without boiling. Stir in half of the shredded cheese until melted.
- Ladle soup into bowls. Top with crispy tortilla strips, remaining cheese, avocado, cilantro, sour cream, and a squeeze of lime. Serve immediately.
Notes
For best results, smoke the chicken low and slow for deep flavor. Reserve some broth if you prefer a thinner consistency. Toast spices before adding for enhanced flavor. Use fresh lime juice for brightness. Freeze the base without cream and cheese for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
Keywords: chicken tortilla soup, smoked chicken, outdoor cooking, creamy soup, fall recipes, one pot meal, smoker recipes