Smoked Chicken Tortilla Soup

Recipe courtesy of #BGETeamGreen Member Mary Cressler, @Vindulge

15 Minutes
30 Minutes


  • 1 tablespoon (15 ml) extra virgin olive oil 
  • 1 1/2 cups (360 ml) diced white onion (one medium sized onion) 
  • small jalapenos, diced 
  • cloves garlic, diced 
  • 1 tablespoon (15 ml) chili powder 
  • 1 teaspoon (5 ml) cumin 
  • 1 teaspoon (5 ml) smoked paprika 
  • 1 teaspoon (5 ml) kosher salt 
  • 1 teaspoon (5 ml) coarse black pepper 
  • 4 cups (960 ml) chicken broth 
  • 4 cups (960 ml) shredded smoked chicken 
  • 15 oz. (429 g) can diced tomatoes (including liquid) 
  • 15 oz. (429 g) can black beans, rinsed 
  • 15 oz. (429 g) can sweet corn 
  • 1 tablespoon (15 ml) chipotle in adobo (a mix of the peppers and sauce) 
  • lime, juiced 
  •  Suggested toppings: fried tortilla strips, jalapeno slices, avocado slices, shredded cheese, lime wedge, cilantro 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C with the Dutch Oven - Cast Iron in the EGG to preheat.

Step 2

Add olive oil, onions, and jalapeno peppers to the Dutch Oven - Cast Iron and cook to soften, about 5 - 7 minutes. Add garlic and cook an additional 1 minute. Add chili powder, cumin, paprika, salt, and pepper, stir for 30 seconds and allow the dried spices to heat up. Next, stir in the broth, chicken, tomatoes, beans, corn, chipotle in adobo, and lime juice. Stir all the ingredients well and bring to a simmer.

Step 3

Simmer for 20-30 minutes. Add salt to taste. Serve and top with favorite toppings.

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