Chipotle Chicken Tortilla Soup

We may be bracing for Winter Storm Jonas here in North Carolina, but you won't find any milk and bread here! This is how I prepare for snow days: 

I make sure the fridge is stocked with protein, vegetables, and seasonal fruit (right now: apples, pears, and citrus.)

I put together a list of hearty recipes and projects that will keep me occupied if the roads are bad and I'm stuck at home. I learned a long time ago that "bored eating" is a very real thing. In fact, big winter storms always trigger memories of "Snowmageddon," the winter storm that shut down DC for a week. My roommate Micki and I made and destroyed a couple batches of "Skinny Chocolate Chip Cookies" throughout the course of the shutdown. :) This soup is a much better idea! 

By eating meals like this - hearty, filling, and loaded with protein and fiber - I stay fuller longer and can stay focused on projects that keep me out of the kitchen! 

If you like heat, feel free to add two chipotle peppers. Make sure to use the canned peppers in adobo sauce, not fresh chipotles. You can find them in the Mexican food aisle in a small can, usually near the green chilies and other canned goods.

Adapted from Marcela Valladolid's Classic Tortilla Soup


1 Tbs. olive oil
4 cloves garlic, unpeeled
4 large plum tomatoes*
1 small white onion
1 chipotle pepper in adobo sauce
3 corn tortillas, torn into 1-inch pieces
6 cups low-sodium chicken broth
1 c. black beans, drained and rinsed
1 c. corn kernels (frozen or canned, drained and rinsed)
2 1/2 c. shredded boneless skinless chicken breast (2-3 chicken breasts)
Salt and freshly ground black pepper

Greek yogurt or sour cream
Queso fresco or mild feta
Fresh cilantro
Lime wedges
Crushed tortilla chips


1. Heat a heavy saute pan over medium-high heat. Add olive oil and cook the garlic, tomatoes, and onion in the pan. Using tongs, turn the vegetables occasionally to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 8-10 minutes. 

2. Remove the peel from the garlic cloves. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Add the chipotle pepper. Blend until smooth. 

3. Pour the mixture into a large saucepan and add the remaining 4 cups of chicken broth. Add shredded chicken, black beans, and corn. Bring soup to a boil; reduce the heat and simmer, about 20 minutes. Add salt and pepper to taste.

4. When soup reaches desired thickness, ladle into bowls and top with your favorites: chopped fresh cilantro, shredded Monterrey Jack cheese or crumbled feta, a squeeze of fresh lime juice, or diced avocado.

COOK'S NOTE: This soup will thicken and the flavors will concentrate the longer it simmers. If you season it too early, you could end up with a very salty soup! I season mine a few minutes before I take it off the heat and serve it. 

You can use shredded leftover rotisserie chicken here or bake a couple chicken breasts in the oven while you're prepping the veggies. I used 2 large organic boneless skinless chicken breast, rubbed in olive oil, salt, and pepper, and baked at 350 degrees for about 25 minutes. 

Snap a pic of your Chipotle Chicken Tortilla Soup and post it on Instagram or Facebook with the tag #FatLossFoodies! I love seeing what's cooking in your kitchen! 

Happy cooking!

Leslie Ann