Are you looking for a delicious and easy-to-make recipe that combines the flavors of chilies, chicken, and tortillas? Look no further! In this article, we’ll be sharing 18 mouth-watering and flavorful recipes that combine the best of both worlds – spicy chilies and tender chicken – all wrapped up in a hearty and comforting bowl of soup. From classic slow cooker recipes to bold and spicy twists, each of these chili chicken tortilla soups is sure to become a new favorite.
Whether you’re a fan of creamy and rich or smoky and savory, we’ve got you covered with our diverse range of recipes. And the best part? Each one is easy to make and perfect for any occasion – whether it’s a cozy night in or a gathering with friends and family. So grab your apron, get ready to heat things up in the kitchen, and let’s dive into our collection of 18 Spicy Chilis Chicken Tortilla Soup Flavorful Recipes!
Slow Cooker Chilis Chicken Tortilla Soup
Get ready to warm up with this creamy and flavorful slow cooker soup inspired by the iconic fast-food chain, Chili’s. This recipe is a twist on their popular chicken tortilla soup, but made easy and convenient for your busy day.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 cups of chicken broth
– 1 can (14.5 oz) of diced tomatoes
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, for serving (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. Place chicken, onion, garlic, and bell pepper in the slow cooker.
2. In a separate bowl, whisk together chicken broth, diced tomatoes, cumin, chili powder, and paprika. Pour over the chicken mixture.
3. Add tortilla strips to the slow cooker.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Season with salt and pepper to taste.
6. Serve hot, topped with shredded cheese and chopped cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Creamy Chilis Chicken Tortilla Soup
Warm up with a delicious and comforting bowl of Creamy Chili’s Chicken Tortilla Soup! This recipe is a twist on the classic Chili’s menu item, with the added bonus of crispy tortilla strips.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup chicken broth
– 1/2 cup heavy cream
– 6-8 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. In a large pot, cook the chicken over medium-high heat until browned. Remove and set aside.
2. Add the onion, garlic, and bell pepper to the pot and cook until softened.
3. Stir in chili powder, cumin, and paprika. Cook 1 minute.
4. Add the diced tomatoes, black beans, and chicken broth. Bring to a simmer.
5. Add the cooked chicken back into the pot and stir in heavy cream.
6. Simmer for 10-15 minutes or until heated through.
7. Meanwhile, cook tortilla strips in a pan with a little oil until crispy. Drain on paper towels.
Cooking Time: 30-40 minutes
Smoky Chipotle Chilis Chicken Tortilla Soup
This hearty soup combines the bold flavors of chipotle peppers, tender chicken, and crispy tortillas for a fiesta in every bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 chipotle peppers in adobo sauce, chopped
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onions, garlic, and red bell pepper; cook until vegetables are tender, about 3-4 minutes.
3. Stir in chipotle peppers, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add chicken broth and diced tomatoes; bring to a simmer.
5. Reduce heat to low and add tortilla strips; cook for an additional 10-12 minutes or until soup has thickened slightly.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Zesty Lime Chilis Chicken Tortilla Soup
Add a burst of citrusy flavor to your soup game with this refreshing twist on classic chicken tortilla soup. This recipe combines the bold flavors of lime, chili peppers, and tender chicken with crunchy tortilla strips for a comforting and zesty meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 cup lime juice
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté chicken, onion, bell pepper, and garlic until the chicken is cooked through.
2. Add broth, diced tomatoes, cumin, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
3. Stir in lime juice and season with salt and pepper to taste.
4. Cook tortilla strips according to package instructions until crispy.
5. Serve soup hot, topped with tortilla strips and garnished with cilantro leaves if desired.
Cooking Time: 20-22 minutes
Cheesy Chilis Chicken Tortilla Soup
Warm up with this creamy, cheesy twist on traditional tortilla soup! This recipe combines the comfort of chicken and cheese with the bold flavors of chilies for a deliciously unique soup.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15.25 oz) red kidney beans, drained and rinsed
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 cups half-and-half
– 1 cup shredded cheddar cheese
– 6-8 corn tortillas, cut into thin strips
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high. Add the onion and garlic; cook until the onion is translucent.
2. Add the chicken, cumin, chili powder, paprika, salt, and pepper. Cook until the chicken is browned.
3. Stir in the diced tomatoes with green chilies, beans, and broth. Bring to a boil, then reduce heat and simmer 10 minutes.
4. Stir in the half-and-half and shredded cheese. Simmer an additional 5-7 minutes or until the cheese is melted and the soup is heated through.
5. Add the tortilla strips and cook until they’re tender.
Cooking Time: 25-30 minutes
Spicy Green Chile Chicken Tortilla Soup
This hearty soup combines the bold flavors of green chile peppers with tender chicken and crispy tortillas, perfect for a comforting meal on a chilly day. With a kick of heat from the jalapeños, this recipe is sure to warm your belly and your soul.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 can (14.5 oz) diced green chiles
– 1/2 cup chopped fresh cilantro
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 6-8 corn tortillas
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced tomatoes for toppings
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the garlic, jalapeño, and green chiles to the pot. Cook for an additional 2-3 minutes.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through.
5. Add the tortillas to the pot and cook for an additional 5-7 minutes, or until they’re tender and slightly broken down.
6. Season with salt and pepper to taste.
7. Serve hot, topped with your choice of optional toppings.
Cooking Time: 30-40 minutes
Roasted Poblano Chilis Chicken Tortilla Soup
This hearty soup combines the smoky flavor of roasted poblanos with tender chicken and crispy tortillas, perfect for a cozy night in. A twist on traditional tortilla soup, this recipe adds a depth of flavor from the roasted chilies.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 4-6 poblano peppers
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos for 20-25 minutes, or until skin is charred and blistered.
3. Peel off skin, remove seeds, and chop into small pieces.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add chicken, broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
6. Add roasted poblanos and tortilla strips to the soup. Simmer for an additional 10-15 minutes or until tortillas are crispy.
7. Serve hot, topped with desired toppings.
Cooking Time: 45-50 minutes
Black Bean Chilis Chicken Tortilla Soup
A hearty and flavorful soup that combines the richness of chicken with the bold flavors of black beans, chilies, and tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked black beans
– 1 can (14.5 oz) diced tomatoes
– 1 can (16 oz) red kidney beans, drained and rinsed
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/4 tsp smoked paprika
– 1/2 tsp chili powder
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 6-8 corn tortillas, torn into pieces
– Chicken broth or water (as needed)
Instructions:
1. In a large pot, sauté the chicken, onion, and garlic until the chicken is cooked through.
2. Add the cumin, smoked paprika, chili powder, and cayenne pepper. Cook for 1 minute.
3. Stir in the black beans, diced tomatoes, and kidney beans. Season with salt and pepper to taste.
4. Add the torn tortilla pieces and enough broth or water to cover the mixture.
5. Simmer for 20-25 minutes or until the flavors have melded together.
Cooking Time: 35-40 minutes
Avocado Lime Chilis Chicken Tortilla Soup
A refreshing twist on traditional tortilla soup, this recipe combines the creaminess of avocado with the zesty flavor of lime and the warmth of chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup chicken broth
– 1/2 cup half-and-half
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lime juice
– 6-8 corn tortillas, torn into pieces
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, sour cream, cilantro
Instructions:
1. In a large pot, heat oil over medium-high. Add chicken; cook until browned, about 5 minutes. Remove from pot.
2. Add onion and garlic to pot; cook until softened, about 3-4 minutes.
3. Stir in diced tomatoes, broth, and half-and-half. Bring to a simmer.
4. Add cooked chicken back into the pot. Simmer for 10-12 minutes or until heated through.
5. Stir in avocado and lime juice. Simmer for an additional 2-3 minutes or until heated through.
6. Serve soup with torn tortillas, salt, and pepper. Garnish with desired toppings.
Cooking Time: 25-30 minutes
Corn and Chilis Chicken Tortilla Soup
This recipe is a twist on traditional tortilla soup, adding the sweetness of corn and heat from chilies for a deliciously unique flavor combination. Perfect for a chilly evening or a quick lunch, this soup is sure to become a favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups frozen corn kernels
– 1 can (14.5 oz) diced tomatoes with green chilies
– 2 cups chicken broth
– 1/2 cup water
– 1 large onion, diced
– 3 cloves garlic, minced
– 6-8 corn tortillas, cut into thin strips
– 1/4 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned.
3. Add the corn kernels, diced tomatoes with green chilies, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
4. Stir in tortilla strips and heavy cream (if using). Simmer for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Fire-Roasted Tomato Chilis Chicken Tortilla Soup
Warm up with this bold and flavorful soup that combines the best of both worlds – fiery roasted tomatoes and tender chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups fire-roasted tomatoes (see note)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Chicken broth, as needed
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss chicken with olive oil, cumin, chili powder, salt, and pepper.
3. Spread chicken on a baking sheet and roast for 20-25 minutes or until cooked through.
4. In a large pot, sauté onion, garlic, and red bell pepper over medium heat until tender.
5. Add roasted chicken, fire-roasted tomatoes, and chicken broth to the pot. Simmer for 10-15 minutes or until heated through.
6. Stir in tortilla strips and let them soak up the flavors for a few minutes before serving.
Cooking Time: Approximately 45-50 minutes
Cilantro Lime Chilis Chicken Tortilla Soup
This creamy and flavorful soup is a twist on traditional tortilla soup, with the added brightness of cilantro and lime. Perfect for a weeknight dinner or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice
– 1 tsp chili powder
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper to the pot. Cook until vegetables are tender, about 5-7 minutes.
3. Pour in chicken broth, diced tomatoes, cilantro, lime juice, and chili powder. Stir to combine.
4. Reduce heat to low and simmer for 20-25 minutes or until soup has thickened slightly.
5. Add tortilla strips to the pot and cook for an additional 2-3 minutes or until they are soft and slightly puffed.
6. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Pumpkin Chilis Chicken Tortilla Soup
A creamy and flavorful soup that combines the warmth of pumpkin with the spice of chili peppers, perfect for a cozy evening.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chopped fresh tomatoes (or 1 can)
– 1 cup canned pumpkin puree
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Chicken broth, as needed
– Sour cream, shredded cheese, and diced cilantro for toppings (optional)
Instructions:
1. In a large pot, sauté the chicken, onions, garlic, and bell pepper until cooked through.
2. Add the chili powder, cumin, paprika, salt, and pepper; stir to combine.
3. Stir in the pumpkin puree, chopped tomatoes, and chicken broth as needed.
4. Simmer for 15-20 minutes or until flavors have melded together.
5. Add the tortilla strips and cook an additional 2-3 minutes or until softened.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with sour cream, shredded cheese, and diced cilantro if desired.
Cooking Time: 25-30 minutes
Quinoa Chilis Chicken Tortilla Soup
This hearty soup combines the nutty flavor of quinoa with the boldness of chili, the comfort of chicken, and the crunch of tortillas. Perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or chicken broth
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortillas, cut into thin strips
– 1 can (14.5 oz) diced tomatoes
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. Cook quinoa according to package instructions. Set aside.
2. In a large pot, sauté chicken, onion, and garlic until cooked through.
3. Add bell pepper, chili powder, cumin, paprika, salt, and pepper. Cook 1-2 minutes.
4. Stir in diced tomatoes and cooked quinoa. Bring to a simmer.
5. Add tortilla strips and cook for an additional 5-7 minutes or until tender.
6. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Jalapeño Popper Chilis Chicken Tortilla Soup
Warm up with this creamy and spicy twist on classic tortilla soup, featuring the flavors of Jalapeño Popper chilis. Perfect for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup half-and-half
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 tortilla chips, crushed
– Shredded cheese (Monterey Jack or Cheddar), optional
Instructions:
1. Heat oil in a large pot over medium-high. Add chicken; cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in diced tomatoes, chicken broth, half-and-half, cumin, paprika, salt, and pepper.
4. Bring to a simmer and let cook for 10-12 minutes or until the soup has thickened slightly.
5. Add crushed tortilla chips and stir to combine.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with shredded cheese if desired.
Cooking Time: 25-30 minutes
Sweet Potato Chilis Chicken Tortilla Soup
Warm up with this hearty, flavorful soup that combines the natural sweetness of sweet potatoes with the savory goodness of chili and chicken. This recipe is perfect for a cozy night in or a comforting meal to brighten up any day.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 medium sweet potatoes, peeled and diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/2 cup chili powder
– 1 tsp ground cumin
– 1/4 tsp cayenne pepper
– 8 cups chicken broth
– 4 corn tortillas, cut into thin strips
– Shredded cheese (optional)
– Fresh cilantro (optional)
Instructions:
1. In a large pot, sauté the chicken, sweet potatoes, and chili powder until the chicken is cooked through and the sweet potatoes are tender.
2. Add the diced tomatoes, beans, cumin, and cayenne pepper. Stir to combine.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat, add tortilla strips, and simmer for 10-15 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with shredded cheese and fresh cilantro if desired.
Cooking Time: 30-40 minutes
White Bean Chilis Chicken Tortilla Soup
This hearty soup combines tender chicken, creamy white beans, and the bold flavors of chili peppers, all wrapped up in a warm tortilla. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chopped onion
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and chopped
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– Chicken broth or stock (as needed)
Instructions:
1. In a large pot, sauté the chicken, onion, and garlic until cooked through.
2. Add the diced tomatoes, cannellini beans, cilantro, jalapeño, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Simmer for 20-25 minutes or until the flavors have melded together.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Serve soup with warmed tortillas on the side, ready to be torn into pieces and dipped into the flavorful broth.
Cooking Time: 25-30 minutes
Tequila Lime Chilis Chicken Tortilla Soup
This zesty soup combines the bold flavors of tequila, lime, and cumin with tender chicken, crunchy tortilla strips, and a hint of spice. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1/4 cup tequila
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: chopped cilantro, shredded cheese, or diced avocado for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, tequila, lime juice, and diced tomatoes. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
5. Stir in chicken broth and adjust seasoning as needed.
6. Add tortilla strips and cook for an additional 2-3 minutes or until crispy.
7. Serve hot, garnished with desired toppings.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your meal routine with these 18 flavorful chili recipes! From classic chicken tortilla soup to unique twists like pumpkin and tequila lime, there’s something for everyone. Choose from slow cooker options like Smoky Chipotle or Roasted Poblano, or go bold with spicy green chile or fire-roasted tomato. Each recipe is packed with tender chicken, creamy beans, and of course, plenty of chilis. Whether you’re in the mood for a comforting bowl or a quick weeknight dinner, these recipes are sure to hit the spot.