Chicken Tortilla Soup on the Pellet Grill: Smoky Comfort in Every Bowl
Chicken tortilla soup is one of my favorite comfort meals. It has a soul-warming chicken base, rich tomatoes, a good spice kick, and loads of textures from toppings and tortilla strips. When you make it on a pellet grill, you get a whole new depth of smoky flavor that takes things up a notch. Friends and family always seem to circle around when I’m grilling soup outdoors, and it’s just something a stovetop can’t match. Pellet grills are more versatile than many people realize; they’re not limited to BBQ and ribs. Soups, especially ones with a Tex-Mex twist, turn out with bold layers and that mellow wood-fired background note that brings everything together.
Getting started with pellet grill chicken tortilla soup is actually pretty easy. With some fresh ingredients, a handful of staple spices, and your pellet grill set up for indirect, steady heat, you’ll have a batch big enough for a cozy dinner, meal prep, or your next backyard get-together. Whether it’s a cool-weather meal or a party appetizer, this soup never fails to set the right mood. If you’ve ever only had tortilla soup cooked indoors, you might be surprised just how much flavor a little smoke can add when you let the grill do the work. Setting things up outside means there’s less kitchen cleanup, too—perfect for laid-back weekends.
Why Chicken Tortilla Soup Shines on a Pellet Grill
- Ultimate flavor boost. Cooking over wood pellets gives the soup a subtle, smoky richness that’s hard to get any other way.
- Onepot convenience. Everything comes together right in a cast iron Dutch oven or heavy-duty grillsafe pot; no running between kitchen and grill.
- Perfect for gatherings. Pellet grill soup keeps warm and hearty for casual family dinners or easy tailgate meals.
- Easy customization. Swap in veggies, change up the heat, or add your own toppings; this soup is super flexible.
- Outdoor experience. Cooking outdoors can make the meal feel like an occasion—breathing in the wood-smoked air, and letting everyone hang out near the grill, waiting till it’s time to eat.
Ingredients and Essentials
Here’s a full rundown of what I use for pellet grill chicken tortilla soup. If you’re missing something, don’t stress; there are plenty of swap ideas in the next section.
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, chopped (remove seeds for less spice)
- 1 (14.5 oz) can fireroasted diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups low sodium chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime
- Chopped fresh cilantro (for topping)
- Crispy tortilla strips or chips (for topping)
- Sour cream, avocado, shredded cheese (all optional but highly recommended)
Ingredient Notes and Simple Substitutions
If you can’t find fire roasted tomatoes, use regular diced tomatoes and add a pinch more smoked paprika. For the beans, pinto beans work just as well as black beans. And if you’re in a rush, rotisserie chicken saves prep time—just add it towards the end. Vegetable broth can step in for chicken broth for a vegetarian spin (skip the chicken and toss in extra beans or veggies). Add other peppers like poblano if you want, or sweet corn for another layer of bite.
StepbyStep Pellet Grill Chicken Tortilla Soup
1. Preheat the Pellet Grill and Prep Your Pot
Fire up your pellet grill to 350°F. I usually use a blend of hickory and fruitwood pellets because they give the soup a mellow but noticeable smoke. Place a large Dutch oven or grillsafe pot directly on the grill grates while it preheats. This helps the soup get a steady, even heat as you build flavors from the bottom up.
2. Sauté Aromatics for Maximum Flavor
Drizzle olive oil in your hot pot. Add onion, garlic, and both bell peppers. Sauté for about 6 minutes, stirring now and then, until everything is softened and starting to brown a little. That’s where the smoky flavor really starts to build. The slight caramelization from the grill heat makes that classic, comforting oniony backbone.
3. Add Chicken and Build the Broth
Next, toss in your chicken breasts (or thighs) and sprinkle on the chili powder, cumin, smoked paprika, and a little salt and pepper. Let the spices toast for about 30 seconds, then pour in the chicken broth, both tomato cans, jalapeño, corn, and black beans. Stir well, scraping up any stuck bits (that’s flavor magic waiting to happen). This is where the soup starts becoming hearty and layered.
4. Let the Soup Simmer and Absorb Smoke
Cover the Dutch oven—leave the lid slightly ajar if you want even more smoke flavor—close the pellet grill lid, and let it simmer for 40 to 50 minutes. The chicken should be cooked through and tender. Carefully pull the chicken pieces from the pot, shred them with two forks, then stir the chicken back into the soup. The woodsmoke works its way into every bite, making the soup much more exciting than a typical stovetop version.
5. Finish and Serve
Squeeze fresh lime juice into the soup and taste for seasoning. Add extra salt, pepper, or even a shake of hot sauce if you want more kick. Ladle soup into big bowls and top with crispy tortilla strips, a sprinkle of cheese, a dollop of sour cream, avocado slices, and plenty of fresh cilantro. This is your chance to get creative with toppings and make every bowl unique.
Tips, Swaps, and Variations
- Using leftover or rotisserie chicken? Add the cooked chicken after the broth and veggies have simmered for a while, just to help it soak up the smoky broth.
- Want a creamy soup? Stir in a splash of heavy cream or a handful of shredded cheese just before serving; it adds a luscious, rich finish.
- Adjust the spice level: Skip the jalapeño for a milder soup, or toss in some chipotle peppers for extra smoky heat. Crushed red pepper works too.
- For thicker texture, mash a few beans into the broth or let the soup simmer uncovered for a bit so it reduces down.
- Homemade tortilla strips are simple—just slice corn tortillas, toss with oil and salt, and grill or bake until crispy.
- You can add zucchini, carrots, or other veggies you have on hand for even more color and nutrition. This soup really welcomes a mix of pantry grabs.
FAQs: Chicken Tortilla Soup on the Pellet Grill
Q: Can I make this soup ahead of time?
Absolutely. This soup gets even more flavor after a day in the fridge. Just keep the toppings separate and reheat the soup gently on the grill or stovetop when ready to serve.
Q: What’s the best way to store leftovers?
Keep soup (without toppings) in an airtight container in the fridge for up to four days. You can also freeze it for a couple of months. Add the crispy strips, cheese, and avocado just before eating.
Q: Can I cook the soup lower and slower for more smoke?
Yes. Drop the grill temp to 275°F and let it simmer longer. The flavor will be smokier, and the chicken will shred even easier.
Q: What if I don’t have a Dutch oven?
Any large, grillsafe pot with a heavy bottom works well. Even a sturdy disposable grill pan can do the trick in a pinch.
Q: Is this recipe gluten-free?
It can be! As long as your tortillas and broth are glutenfree, everything else is naturally glutenfree, so it’s simple to adapt for food needs.
Q: Can kids enjoy this soup?
Definitely. Just adjust the level of spice (skip jalapeño and go light on chili powder). Kids often enjoy customizing their own bowls with favorite toppings.
Enjoy and Share Your Bowls!
I’m always excited when a pot of pellet grill chicken tortilla soup is bubbling away. It’s not just about a delicious meal. It creates a relaxed vibe around the grill and lets everyone top their bowl just the way they like. If you decide to give this recipe a try, I’d love to hear how it turns out, what tweaks you made, and what toppings you love best. Happy grilling, and dig into those smoky, spicy, tortillapacked bowls of goodness! There’s nothing better than sharing a meal that warms the hands, soothes the soul, and makes memories right there in the backyard. Get out there, fire up the grill, and see how a simple soup can become the star of your next backyard hangout.