Slow-Simmered Chicken Tortilla Soup with Roasted Corn

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A comforting slow-cooked chicken soup enriched with roasted corn, tomatoes, and a smoky chipotle kick, topped with crisp tortilla strips. This mexican-inspired chicken ready in about 75 minutes pairs boneless skinless chicken thighs, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons chipotle peppers in adobo sauce, chopped
• 1 can (14.5 ounces) diced fire-roasted tomatoes (canned)
• 6 cups chicken broth
• 1 cup frozen roasted corn kernels
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 6 corn tortillas, cut into 1/2-inch strips
• 1 cup cooking oil for frying tortillas
• 1/4 cup chopped fresh cilantro
• 1 sliced avocado
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 1.5 pounds boneless skinless chicken thighs and brown on both sides for 3-4 minutes per side until golden but not fully cooked. Remove and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant. Stir in 4 minced garlic cloves, 2 tablespoons chopped chipotle peppers in adobo sauce, 2 teaspoons ground cumin, and 1 teaspoon dried oregano, cooking for 1 minute until aromatic.
3. Step 3: Add 1 can (14.5 ounces) diced fire-roasted tomatoes, 6 cups chicken broth, 1 cup frozen roasted corn kernels, and the browned chicken thighs back to the pot. Season with 1.5 teaspoons salt and 1 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes until the chicken is tender and flavors meld.
4. Step 4: While the soup simmers, heat 1 cup cooking oil in a deep skillet over medium-high heat. Fry 6 corn tortillas cut into 1/2-inch strips in batches for 2-3 minutes until crisp and golden. Drain on paper towels.
5. Step 5: Remove the chicken thighs from the soup, shred them with two forks, and return the shredded meat to the pot. Stir in 2 tablespoons fresh lime juice. Adjust seasoning if needed.
6. Step 6: Ladle soup into bowls and garnish with fried tortilla strips, 1/4 cup chopped fresh cilantro, sliced avocado from 1 fruit, and 1/2 cup shredded Monterey Jack cheese.