Smoky Chicken Tortilla Soup: A Bowl Full of Comfort
There’s something comforting about a warm bowl of chicken tortilla soup, especially when you layer in a smoky flavor. Since I’ve got a backyard smoker, I love taking classic recipes and kicking them up a notch with real wood-smoked chicken. Smoked Chicken Tortilla Soup transforms a regular weeknight into something special. The rich, smoky chicken forms the heart of the dish, while fresh toppings give you the perfect balance of crunch and zing. It’s super satisfying and always brings people back for seconds.
This recipe won’t send you hunting for special equipment. While a smoker brings out next-level cool flavor, a grill, stovetop, or even your oven can deliver a tasty result. You can even use leftover rotisserie chicken or cooked chicken breasts in a pinch. Better yet, the recipe is flexible—adjust the heat, swap veggies, and pile your favorite toppings on high.
Why This Smoked Chicken Tortilla Soup Is Worth Making
- No special equipment required. You can smoke chicken on a grill, in the oven with a splash of liquid smoke, or use leftover rotisserie chicken if you’re in a rush.
- Loads of smoky, savory flavor. Smoking the chicken brings a depth that boiling or poaching simply can’t match. It really gives the soup character.
- Comfort food, but not too heavy. Hearty enough to fill you up, but the stew-like base and veggie add-ins keep things light—perfect for any season.
- Customizable with toppings. Toss on avocado, cheese, crunchy tortilla strips, fresh cilantro, or whatever you like for a little personal flair.
- A crowd-pleaser for family and friends. It’s the perfect potluck or game night dish, since everyone can top their bowl just the way they like it.
- Simple to prepare in advance or small batches. Smoke the chicken a day early and save yourself time at dinner. The leftovers only get better!
Ingredients for Smoked Chicken Tortilla Soup
Here’s what I grab when making this soup. Feel free to make it your own—swap beans, skip peppers, or bring in extra veggies and toppings for your favorite finish.
- 2 large boneless skinless chicken breasts (about 1.5 pounds)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon oil (for sautéing veggies)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and diced (optional, for extra kick)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups chicken broth (try to use low sodium)
- 1 (14-ounce) can fire roasted diced tomatoes (with juices)
- 1 (14-ounce) can black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 1 tablespoon chipotle in adobo, minced (optional if you want smoky heat)
- Juice from 1 lime
- Salt and pepper, to taste
- Tortilla strips or chips, for serving
Favorite toppings: Avocado, shredded cheese, sour cream, fresh cilantro, diced red onion, extra lime wedges, pickled jalapenos, sliced radishes, and crispy tortilla strips.
How to Smoke Chicken for Soup
The chicken is the star, and giving it a smoky flavor makes the difference. Any grill with a lid will work if you don’t have a dedicated smoker. Wood chips like hickory or oak give a bold smoke, but apple or cherry wood makes it subtly sweet. Here’s a simple method to get juicy smoked chicken at home:
- Preheat smoker or grill to 225°F to 250°F. On a grill, use indirect heat and throw soaked wood chips onto your charcoal or into a smoker box.
- Pat chicken breasts dry, then rub with olive oil, salt, smoked paprika, chili powder, garlic powder, and black pepper. Cover both sides thoroughly.
- Set chicken on the grill grates off the direct heat. Close the lid and smoke for 45 to 60 minutes, until the chicken hits an inside temperature of 165°F.
- Let the chicken rest for 5 to 10 minutes. Shred it up using two forks for juicy, tender meat.
No time to smoke? Roast the chicken in a 400°F oven for about 25 minutes or use pre-cooked rotisserie chicken. A splash of liquid smoke in the soup will add a smoky note even without the grill.
Step-by-Step: Making the Soup
1. Prep and Sauté
Start with a large pot or Dutch oven over medium heat. Add oil, then toss in diced onion and cook until softened and fragrant, usually 4–5 minutes. Next, add bell pepper and jalapeno (if you’re using it) and cook for 2–3 more minutes. Garlic goes in last for about 30 seconds; don’t let it burn.
2. Add Seasonings
Stir in the cumin and oregano. Give it a good mix for a minute so the spices start opening up and everything smells fantastic.
3. Build the Soup Base
Pour in chicken broth, tomatoes, black beans, corn, and chipotle in adobo (if you like the heat and smoky depth). Let the pot come to a low simmer so all those flavors can blend together nicely.
4. Simmer and Shred
Add the shredded smoked chicken right into the bubbling broth. Let it cook for about 15–20 minutes, so the vegetables soften and the flavors meld.
5. Finish and Serve
Squeeze in the lime juice, then taste the soup—add more salt, pepper, or another spoonful of chipotle if you love a kick. Ladle into bowls and add those favorite toppings like crunchy tortilla strips, diced avocado, cheese, and cilantro.
Tips, Tricks & Tasty Variations
- For a thick and hearty soup, mash up a small handful of black beans before adding the rest. It gives a nice texture and body to the broth.
- Add an extra layer of depth by simmering with a whole dried ancho chili in the broth—just remember to fish it out before serving.
- Swap in chicken thighs if you want a more rich, flavorful meat. They stay juicy even after smoking.
- Mix in chopped spinach or kale during the last five minutes for a little hidden veggie boost—you’ll get more nutrients without changing the flavor much.
- Leftover soup keeps well in the fridge for up to four days and actually gets even tastier as the flavors soak in. Freeze single servings for a quick lunch.
- Adjust the spice level to your liking. If you prefer a milder bowl, leave out the jalapeno and chipotle; if you want to let the heat rip, double up instead.
Frequently Asked Questions About Smoked Chicken Tortilla Soup
Can I smoke the chicken ahead of time?
Absolutely. Making the smoked chicken a day or two early is a great idea. Just shred and chill it in the fridge until you’re ready to cook. This cuts down on dinner prep and amps up the flavor.
What’s the best way to make tortilla strips?
Slice corn tortillas into strips, drizzle with olive oil and salt, and bake at 400°F for about 10–12 minutes until golden and crisp. They’re so much better than storebought, and you get that perfect crunch.
Is it okay to skip the smoking step?
No problem. You can roast, bake, grill, or even sear your chicken. Pre-cooked works, too! Just add a dash of liquid smoke to get that rich flavor in the broth.
How can I make this soup vegan or vegetarian?
Switch it up with grilled portobello mushrooms or smoked jackfruit, use veggie broth, and add extra beans and fresh corn for texture.
Can I use a slow cooker?
Yes, you can! After sautéing the veggies, put everything but the toppings in your slow cooker—add raw or pre-smoked chicken. Cook on low for 5–6 hours, then shred the chicken and serve with your toppings.
Serving Ideas and Toppings
Toppings are where you can really make this soup stand out. Set out bowls of avocado, shredded cheese, sour cream, fresh cilantro, pickled or fresh jalapeno, sliced radishes, lime wedges, and crispy tortilla strips. Kids love making their bowl extra crunchy. Pair your soup with a green salad or grilled corn on the cob to finish the meal strong.
Share Your Smoky Creations
This smoked chicken tortilla soup is all about bringing people together. The smoky aroma alone gets everyone excited for dinner, and the flexibility means you can match it to your family’s tastes—spicy, mild, or extra loaded with toppings. If you make this soup, drop a comment, send a photo, or share your creative twists. Every bowl has its own story, and that’s the joy of homemade food.
If you’re hungry for more smoked recipes, check out other ways to put your smoker to work for weeknight meals. From smoked chili and BBQ pulled pork to smoked veggies and dips, once you start, you might just want to smoke everything in sight. Keep experimenting and make every bowl your own!