Johnny Jalapeno's Chicken Tortilla Soup

"JJ's fiery hot soup, made fresh and ready in minutes. Johnny has been known to add leftover rice to the soup also. ;)"
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by Starrynews photo by Starrynews
photo by IngridH photo by IngridH
photo by loof751 photo by loof751
photo by 2Bleu photo by 2Bleu
Ready In:




  • In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
  • Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
  • Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
  • Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.

Questions & Replies

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  1. GibbyLou
    This was absolutely delicious but had both DH and I sucking wind! I will definitely make this again but halve the amount of chiles in chipotle sauce. I think I would also like to make it again without chicken and with rice so that my vegetarian son can eat it. Thanks so much for a wonderful recipe!
  2. LifeIsGood
    Wow, wow, wow! Tasty and easy soup to make. It is really too hot/spicy for me, but I'm keeping the rating a 5 because it truly is a great soup and we were warned that it is fiery!! I like things spicy but this was above my limit - so next time I'll use maybe half of the chipotles in adobo because I think that is what put it over the top for me. The soup was enjoyed with cheese, avocado, tortilla chips and LOTS of sour cream. ;)
  3. SarasotaCook
    I make soup every Sunday, my ritual. This was great. Yes I was up at 4, soup done by 8 or earlier and already sampled. Just a taste, I'm not ready for tortilla soup for breakfast. Excellent recipe, I was hesitant with the tortillas in the soup, because some you can really see and they are just mushy, but this worked really well. I did add the seeds and ribs from the jalapeno, but that is personal preference - I love HOT. But made as the recipe states. Excellent! Garnished with avocado, sour scream and cheese. Will be making this again for sure. Thx for such a great spicy rich, deep in flavor soup. Loved it. Kim
  4. Starrynews
    Wonderful flavors! I have a confession: I do love chipotle chiles in adobo, but I know they are pretty mighty compared to my heat tolerance. So I made one little change to make it my fiery hot level but still maintain the flavor of the dish: I deseeded all jalapenos and chipotles. Our mouths are still burning ;) The others eating it pretended to wipe sweat off their brows! :D We loved the addition of the avocado garnish especially. Thanks for sharing!
  5. Love to Eat
    Wow, the description is right. It is fiery!! I followed the recipe except I used b/s thighs and left out the tortillas as I like to only sprinkle crispy broken chips on top.


  1. IngridH
    Great soup! I took a few liberties with the recipe, because while I love the flavor brought by chilies, my tolerance for heat is pretty moderate. I really appreciate how easy this goes together, everything that I needed was something that I had on hand in the pantry or freezer. I used b/s chicken thighs, replaced the Rotel with plain diced tomatoes, and omitted the jalapeno. I also cut the chipotle back to just a teaspoon. For garnishes, I used sour cream and shredded cheese. While I really enjoyed this soup, I have to say that if you don't enjoy fiery food, this may not be the recipe for you. Chipotles and jalapenos bring a lot of flavor along with their heat; and by omitting a large portion of them, I had to increase the cumin and chili powder in order to compensate. Even then, this was very spicy (for me), and I was glad to have the sour cream stirred in to cool my tongue. This dish was very welcome on a cold, wet night, and I wish I had the heat tolerance to enjoy it as written! Thank you for posting an awesome recipe!


Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
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