I first made this Smoky Chipotle Chicken & Shrimp Tortilla Soup on a freezing, rainy night when I needed a hug in a bowl. I had some leftover roasted chicken and a lonely bag of shrimp in the freezer, and I wanted something that felt like a celebration, not just leftovers. That’s when I reached for the chipotles in adobo. If you love creamy, comforting soups, you might also enjoy this Zesty Ranch Chicken Tortilla Soup for a different flavor profile.
My secret for this recipe is a two-part smoky punch. I use the chipotles twice. First, I bloom their spice in the hot oil to build a deep base. Then, I blend more into the broth for a smoky flavor that wraps around every single ingredient. It’s my favorite trick for a soup that tastes like it simmered all day, even when it comes together in under an hour.
Recipe Overview
- Cuisine: Mexican-Inspired
- Category: Main Course Soup
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6 hearty bowls
Why This Recipe is So Special
What makes this soup stand out is the layering. We don’t just dump everything in one pot. We build flavor at every single step.
We sear the shrimp first to get those tasty browned bits in the pot. We toast the spices and chipotle in the fragrant oil. This simple method makes a massive difference in the final taste. The result is a broth that’s rich, complex, and has a gentle heat that builds with every spoonful. For another rich and indulgent option, try this Cheesy Ranch Chicken Tortilla Soup.
It’s the perfect balance of hearty chicken, sweet shrimp, and that incredible smoky broth.
Smoky Chipotle Chicken & Shrimp Tortilla Soup Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Smoky Chipotle Chicken & Shrimp Tortilla Soup Recipe!
Nutrition Information
The Full Ingredient List
Gathering everything before you start is a game-changer. It makes the cooking process so smooth and enjoyable. Here’s what you’ll need:
- 1 lb large shrimp, peeled and deveined
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil, divided
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 can (7 oz) chipotle peppers in adobo sauce
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- Juice of 1 lime
- Salt and black pepper to taste
For Serving:
- Corn tortilla strips, fried or baked until crisp
- Fresh avocado, diced
- Chopped fresh cilantro
- Crumbled cotija or shredded Monterey Jack cheese
- Extra lime wedges
My Step-by-Step Method
Follow these steps in order for the best flavor. I promise it’s easier than it looks!
- Pat the shrimp and chicken dry with paper towels. Season the chicken all over with salt and pepper.
- Heat 1 tablespoon of oil in a large Dutch oven or heavy pot over medium-high heat. Add the shrimp and cook for just 1-2 minutes per side until pink. They don’t need to be fully cooked through. Remove them to a plate and set aside.
- Add the remaining oil to the same pot. Add the chicken breasts and cook for 5-6 minutes per side until nicely browned. Remove to the plate with the shrimp.
- Lower the heat to medium. Add the diced onion and bell pepper. Cook for 5-7 minutes, stirring often, until they start to soften.
- Add the garlic, cumin, and oregano. Cook for 1 minute until fragrant. Then, add 1-2 minced chipotle peppers from the can (seeds removed if you want less heat) and a spoonful of the adobo sauce. Stir and cook for another minute.
- Pour in the chicken broth and scrape up all the browned bits from the bottom of the pot. This is pure flavor!
- Take 2 more chipotle peppers and the rest of the adobo sauce and blend them with the canned tomatoes until smooth. Carefully pour this mixture into the pot.
- Add the black beans and corn. Bring the soup to a simmer.
- Shred or dice the cooked chicken and add it back to the pot. Let everything simmer together for 15-20 minutes to let the flavors marry.
- Right before serving, stir in the juice of one lime. Taste and add more salt or pepper if needed. Gently stir the par-cooked shrimp back into the hot soup—they’ll finish cooking in the broth.
- Ladle the soup into bowls and load up with all your favorite toppings!
My Top Tips for Success
- Control the Heat: Chipotle peppers can vary in spiciness. Start with 1 pepper in the pot and 2 in the blender. You can always add more, but you can’t take it out! Taste as you go.
- Don’t Skip the Toppings: The cool, creamy avocado and crunchy tortilla strips are essential. They add different textures and temperatures that make each bite exciting.
- Make it Ahead: This soup tastes even better the next day! Just wait to add the shrimp and lime juice until you reheat it, so the shrimp stay tender and the lime stays bright.
- Use Your Blender: Blending the tomatoes with the chipotles gives the broth a beautiful, rich color and even smoky flavor. An immersion blender works right in the pot if you add the tomatoes first.
Common Mistakes to Avoid
I’ve made these so you don’t have to! Here’s how to fix common issues.
Overcooked Shrimp: If you fully cook the shrimp in the first step, they’ll become rubbery in the soup. Just give them a quick sear for color and flavor, then let them finish cooking gently in the hot broth at the end.
Bland Broth: If your soup tastes flat, it likely needs salt or acid. Always do a final taste and adjust with more salt and a big squeeze of fresh lime juice. The lime brightens everything up perfectly.
Skipping the Sear: Don’t rush the step of browning the chicken and shrimp. Those browned bits left in the pot are the foundation for a deeply flavorful soup. Be patient here for a big payoff.
NUTRITION INFORMATION
- Calories: ~420
- Protein: 38g
- Carbohydrates: 35g
- Fat: 14g
- Saturated Fat: 3g
- Fiber: 9g
- Sugar: 7g
*Nutrition is an estimate per serving, without toppings, and will vary based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! You can make the broth base with the chicken, beans, and corn up to 2 days ahead. Store it in the fridge. When you’re ready to serve, reheat the soup, then add the shrimp and lime juice just before serving to keep everything fresh and vibrant.
What can I use instead of shrimp?
If you’re not a shrimp fan, you can leave them out and just use the chicken. You could also add a second chicken breast or even some firm white fish added at the very end, like cod or halibut. The recipe is very flexible.
How can I make this soup less spicy?
Start by using only the adobo sauce from the can, not the actual chipotle peppers, for a milder smoky flavor. You can also remove the seeds from the peppers you do use. Serve it with plenty of cooling toppings like avocado, cheese, and a dollop of sour cream.
Leave a Reply! (I’d Love to Hear From You!)
This soup has become a staple in my winter rotation, and I truly hope it finds a place in yours too. Did you try the double-chipotle trick? What toppings did you pile on? I read every single comment and love hearing about your kitchen adventures. If you’re looking for another romantic, flavor-packed meal, you must try this Marry Me Chicken Soup. Please let me know how it turned out for you below!
