Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Tortilla Soup with Charred Corn and Fire-Roasted Tomatoes Recipe
Chicken tortilla soup with charred corn and fire-roasted tomatoes creates incredible depth through smoky ingredients and warming spices like green chilis and chipotle peppers. This restaurant-quality soup features layers of complex flavors enhanced by charred corn and fire-roasted tomatoes that add smokiness throughout. Served with crispy tortilla strips and fresh toppings, this soup delivers complete satisfaction in every spoonful.
This chicken tortilla soup, flavored with charred corn and fire-roasted tomatoes, warmed by green chilis and chipotle, is served with toasted tortilla strips and grated cotija cheese.
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Servings:
6
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Ingredients
2 ears fresh corn, husks and silks removed
4 corn tortillas, cut into 1/2-inch strips , or more to taste
cooking spray
1 teaspoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onions
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1 tablespoon minced garlic
4 cups chicken broth or stock
1 (14.5 ounce) can fire-roasted tomatoes, undrained
1 (4 ounce) can chopped green chiles , undrained
2 cups chopped cooked chicken
1 chipotle pepper , from a can of chipotle chiles in adobo sauce
1 small zucchini, chopped
2 ounces cotija cheese , shredded
cilantro sprigs, for garnish (optional)
lime wedges, for garnish (optional)
Directions
Gather all ingredients. Preheat the oven’s broiler and set a rack about 3 inches from the heat source.
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Place corn under the preheated broiler, directly on the oven rack. Broil, turning every 3 to 4 minutes. Watch carefully; allow some kernels to take on a deep brown color, but not become blackened. Remove to a plate to cool.
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Place tortillas on a sheet pan in a single layer and lightly mist with cooking spray. Place sheet pan in the middle of the oven and reduce heat to 400 degrees F (200 degrees C); toast until crisp, 10 to 15 minutes. Remove from the oven to cool.
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Use a serrated knife to remove kernels from cobs. Reserve kernels; discard cobs.
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Heat olive oil in a 4-quart saucepan over medium heat. When oil is hot, add bell pepper and chopped onions. Cook, stirring, until onions become translucent, 4 to 5 minutes.
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Stir in cumin, chili powder, smoked paprika, and coriander, and cook about 1 minute. Add garlic and cook until fragrant, about 30 seconds.
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Pour in chicken broth, and stir well. Add tomatoes and their liquid, green chilies, and chicken.
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Mince 1 chipotle pepper and add to the pot. Place any remaining chilies and adobo sauce in a freezer bag and freeze for a later use.
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Stir in zucchini and corn; bring to a boil, then reduce heat and simmer, uncovered, about 5 minutes. At this point, zucchini and corn will be somewhat firm; simmer longer if you prefer softer vegetables.
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Serve soup warm. Garnish servings tortilla strips, shredded Cotija cheese, fresh cilantro sprigs, and lime wedges.
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Nutrition Facts (per serving)
| 257 | Calories |
| 11g | Fat |
| 25g | Carbs |
| 17g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 257 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 4g | 18% |
| Cholesterol 53mg | 18% |
| Sodium 514mg | 22% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 5g | 18% |
| Total Sugars 7g | |
| Protein 17g | 34% |
| Vitamin C 78mg | 87% |
| Calcium 146mg | 11% |
| Iron 3mg | 14% |
| Potassium 595mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
