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Grilled Chicken Tequila Tortilla Soup | Kita Roberts GirlCarnivore.com

Grilled Chicken Tequila Tortilla Soup

A chicken soup made hearty and savory with tequila and corn tortilla
Course Soup
Cuisine Mexican
Servings 4
Calories 529kcal


  • 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
  • ¾ 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.


Calories: 529kcal | Carbohydrates: 38g | Protein: 28g | Fat: 27g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1068mg | Potassium: 942mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1347IU | Vitamin C: 26mg | Calcium: 143mg | Iron: 5mg