Smoked Chicken Tortilla Soup

Smoked Chicken Tortilla Soup

Looking for a great fall recipe? Look no further than one of our favorites! Try Smoked Chicken Tortilla Soup this weekend!


1 tbsp extra virgin olive oil
1½ cups diced white onion (one medium-sized onion)
2 small jalapeños, diced
2 cloves garlic, diced
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp kosher salt
1 tsp coarse black pepper
4 cups chicken broth
4 cups shredded smoked chicken
1 15-oz can of diced tomatoes (including liquid)
1 15-oz can of black beans, rinsed
1 15-oz can sweet corn (or 1½ cups frozen kernels)
1 tbsp chipotle in adobo (a mix of peppers and sauce)
1 lime, juiced (about 2 tablespoons)
Big Green Egg Dutch oven

Suggested toppings: fried tortilla strips, jalapeño slices, avocado slices, shredded cheese, lime wedge, cilantro


Set the Big Green Egg for indirect cooking with the convEGGtor at 400°F/204°C with the Dutch oven in the EGG to preheat.

Add olive oil, onions, and jalapeño peppers to the Dutch oven and cook to soften for about five to seven minutes. Add garlic and cook an additional one minute. Add chili powder, cumin, paprika, salt, and pepper, stir for 30 seconds and allow the dried spices to heat up. Next, stir in the broth, chicken, tomatoes, beans, corn, chipotle in adobo, and lime juice. Stir all the ingredients well and bring to a simmer.

Simmer for 20-30 minutes. Add salt to taste. Serve and top with favorite toppings.

Recipe and photo from Big Green Egg.