Ah, the cozy embrace of a warm bowl on a chilly evening—there’s just something about it that feels like a hug for your soul. This Creamy Grilled Chicken Tortilla Soup, with its silky texture and smoky whispers from the grill, transports me back to those spontaneous backyard cookouts last summer. Funny how a spoonful can bring back the laughter and warmth of friends gathered around, even as autumn leaves rustle outside.
Steps
- Preheat the grill to medium-high heat, around 450 degrees Fahrenheit. In a bowl, mix chili powder, cumin, salt, pepper, and sugar. Brush chicken breasts with olive oil and season them with the spice mixture.
- Grill the chicken for about 5 to 6 minutes per side until they reach an internal temperature of 165 degrees Fahrenheit. Let the chicken rest for 5 minutes before dicing it into cubes.
- If using fresh corn, grill the shucked ears over medium-high heat, turning every 3 minutes until slightly charred, approximately 9 minutes. Remove kernels from the cobs.
- In a large pot, heat olive oil over medium heat. Sauté diced onion for 5 minutes, then add jalapeños and garlic, cooking for an additional 2 minutes.
- Pour in chicken broth, fire-roasted tomatoes, the remaining chili powder, cumin, sugar, and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and simmer covered for 15 minutes. Add frozen corn during the last 5 minutes if using.
- Stir in the grilled chicken, corn, cilantro, and lime juice. Serve with diced avocados, shredded cheese, sour cream, and tortilla strips or chips.
Ingredients
- 2 (10 oz) boneless, skinless chicken breasts
- 2 teaspoons chili powder, divided
- 2 teaspoons ground cumin, divided
- 1 teaspoon granulated sugar, divided
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 small ears of corn, shucked, or 1 1/2 cups frozen corn
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 jalapeños, seeded and diced
- 4 cloves garlic, minced (approximately 1 1/2 tablespoons)
- 6 cups low-sodium chicken broth or stock
- 1 (14.5 oz) can of fire-roasted tomatoes
- 1 tablespoon fresh lime juice
- 1/2 cup chopped cilantro
- 1 large avocado, diced
- Shredded Mexican blend cheese, for serving
- Sour cream, for serving
- Tortilla strips or chips, for serving
Nutritional Values
Calories 1925 | Calories from Fat 765 | Fat 85g | Saturated Fat 10g | Cholesterol 360mg | Sodium 1840mg | Potassium 5465mg | Carbohydrates 135g | Fiber 25g | Sugar 35g | Protein 165g | Vitamin A 5200IU | Vitamin C 108mg | Calcium 365mg | Iron 13.5mg
FAQ
- Can I use alternatives to grilled chicken and corn in the soup?
- Yes, you can substitute grilled chicken and corn with other options like shredded rotisserie chicken, skillet-seared chicken breasts or thighs, or leftover roasted chicken. For corn, frozen corn can be used instead of fresh.
- How can I adjust the spiciness of the soup?
- To make the soup spicier, you can leave the seeds in the jalapeños or add more jalapeños. If you prefer a milder flavor, you can omit the jalapeños altogether.
- What is the purpose of sugar in the recipe?
- A small amount of sugar is added to the recipe to help the chicken achieve a better char on the grill. Additionally, it balances out the charred flavors and the tartness of lime in the soup.
- How can I make homemade tortilla strips?
- You can make your own tortilla strips by slicing tortillas and either frying them in oil or brushing them lightly with oil and baking at 400 degrees Fahrenheit until they are crisp.
- What are some variations of tortilla soup I can try?
- Besides grilled chicken tortilla soup, you can try making slow cooker chicken tortilla soup, creamy chicken tortilla soup, or black bean tortilla soup for different flavors and textures.
Tips
- For a smoky flavor, grill both the chicken and corn. However, during colder months, you can substitute grilled chicken with shredded rotisserie chicken and use frozen corn instead.
- Adjust the spiciness to your liking by either including the jalapeño seeds for more heat or omitting the jalapeños entirely for a milder soup.
- To enhance the char on your chicken, add a touch of sugar to the seasoning mix. This also helps balance the flavors when combined with the soup’s lime juice.
- Consider making homemade tortilla strips by either frying or baking sliced tortillas until crisp for an extra special touch, or simply use store-bought tortilla chips for convenience.
Equipment
- Grill or Grill Pan – Essential for grilling the chicken and corn.
- Large Pot or Dutch Oven – For cooking the soup.
- Meat Thermometer – To ensure the chicken is cooked to the right temperature.
- Cutting Board – For dicing the grilled chicken and other ingredients.
- Chef’s Knife – For chopping vegetables and other prep work.
- Tongs – For turning the chicken and corn on the grill.
- Sauté Pan – Optional, if you prefer to sauté the vegetables separately before adding them to the soup pot.
