Pour a shot of tequila or two and gather ’round a big bowl of this grown-up Grilled Chicken Tequila Tortilla Soup. Because your cozy night in just got amazing.
A Chicken Tortilla Soup For Adults
Grab a spoon and a shot glass, this is a chicken soup recipe for your grown-up soul. Not the bowl of the classic pop-top your mama would warm up for you on snow days or to ease a cough.
This is a whole new level of the classic chicken soup. Comfort food with a twist to please your over 21 self. That shot of tequila in the soup might not necessarily cross your eyes but it will throw a nice curveball at a chicken tortilla soup. You won’t see how good it is coming.
Tortilla Soup Is Chicken Soup Redefined
I know the first time I ever tried a tortilla soup blew my mind. Something about the chicken broth and the way the tortillas blend into it, and the way the lime adds a touch of sour…
Grilled chicken tortilla soup makes you wonder if any other chicken soup recipe really adds up. The way the layers of flavors blend in upon themselves, so simple, yet so distinctly interesting.
Chicken Tortilla Soup Recipes
This chicken tequila soup isn’t as easy as popping everything into a slow cooker, or just picking the meat from a grab and go chicken at the market. Hands down, it’s just not a familiar bowl of perfect chicken soup.
There is a step or two involved. (Marinating and grilling are required) Those take a wee bit of prep, but after that, it comes together on the quick.
Saving Tortilla Soup For Later
Best of all, it tastes even better on day two. The infusion of the tequila in the marinating process adds a bit of kick to the grill and using a splash to deglaze the pan adds a little more punch.
All the flavors meld as a few corn tortillas disintegrate into the whole package making this a lighter version of those perfect cream-based soups.
Keep it in a tightly lidded container and it keeps for up to a week. In the freezer you are good for a month or two as well.
A Fun Soup To Make
Slam one back and let’s get to keeping things a cozy up in here. That is why I say to use a good tequila in the recipe. Take advantage because you deserve it.
More Soup Recipes
Looking for more soup ideas that don’t involve a can? You’ve come to the right place!
- Ginger Turkey Meatballs with Roasted Carrot Soup
- Bone Marrow French Onion Soup
- Chicken Soup with Roasted Butternut Squash & Curry
If you’ve tried my Grilled Chicken Tequila Tortilla Soup, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Grilled Chicken Tequila Tortilla Soup
- soup pot
For the Marinade
- 2 tbs oil
- 2 oz tequila
- 2 limes juiced
- 1 chipotle pepper in adobo sauce
- 1 tbs cumin
- 1 tbs chili powder
- 1 tbs dried oregano
- 4 garlic cloves
- 1 teas salt
- 1 teas black pepper
- 3/4 lbs bone-in chicken thighs (most of these will have the skin on. Just quickly remove the skin before proceeding)
For the Soup
- 1 jalapeno
- 2 tbs oil
- 1 onion diced
- 4 garlic cloves minced
- 1 teas chili powder
- 1 teas cumin
- salt and pepper to taste
- 2 quarts chicken stock
- 1 14.5 oz can fire roasted tomatoes
- 1 lime juiced
- 1 corn tortilla cut into small strips
- Fried corn tortillas sour cream, lime wedges, avocado
- In a small food processor or blender, pulse the ingredients for the marinade until smooth.
- Place the chicken thighs in a resealable plastic bag and pour the marinade over top. Seal the bag and slide the chicken around inside to coat. Place in refrigerator for 6 to 8 hours.
- When ready to cook, prep the grill for medium heat. Grill the jalapeno until all sides are blackened and blistering.
- Remove from heat, wrap in foil and allow to rest until cool enough to handle, about 15 minutes. Stem and seet the jalapeno before dicing it; Set aside.
- In a large pot over medium heat, add the remaining oil. Add the onion and garlic. Cook for 5 to 7 minutes. Add in the jalapeno, chili powder, cumin, salt and pepper and allow to cook for 30 seconds. If you are feeling liberal with that tequila, deglaze the pan with a splash or two, scraping up any browned bits, before slowly whisking in the chicken stock. Add the tomatoes, lime juice and tortilla strips. Bring to a boil and reduce the heat to a simmer for 30 minutes.
- Grill the chicken over the hot grill plate while the soup simmers. Grill for 14 to 18 minutes, flipping once through cook time.
- Allow the chicken to rest, covered, while the soup continues to simmer.
- When ready to serve, remove the chicken from the bone and add it to the soup.
- Serve with desired garnishes.