Chicken Tortilla Soup with Rotisserie Chicken

• Olive Oil: Olive oil adds a hint of flavor to the base of the soup. Any neutral oil like vegetable oil or avocado oil can be used as a substitute. 
• Yellow Onion: Yellow onion provides a balanced sweetness and depth as it cooks. White onion or sweet onion can be used as substitutes. 
• Green Bell Pepper or Poblano Pepper: Green bell pepper gives a fresh flavor and slight crunch, while poblano adds a mild, smoky heat. If you prefer a spicier soup, substitute with jalapeño or serrano pepper. Red or yellow bell peppers add a milder, sweeter flavor.
• Cumin: Cumin is essential for the warm, earthy notes typical in Mexican and Tex-Mex dishes. Ground coriander can work in a pinch, though it will give a slightly different flavor.
• Chili Powder: This spice mix adds heat and depth. Ancho chili powder adds a rich, smoky flavor. For more heat, add a bit of cayenne pepper or chipotle powder.
• Oregano & Smoked Paprika: Oregano adds a herbal note, while smoked paprika contributes smokiness to enhance the soup’s depth. Regular paprika can be used instead of smoked paprika, though you may lose some of the smokiness. Italian oregano works if Mexican oregano is unavailable, though it has a slightly different flavor.
• Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
• Garlic: Garlic powder can be used in a pinch, though fresh garlic is preferred for the best flavor.
• Chicken Broth or Stock: Forms the base of the soup, adding a savory depth. Vegetable broth can be used for a lighter flavor. To deepen the chicken flavor, add a bouillon cube or chicken base.
• Fire-Roasted Diced Tomatoes: These tomatoes add a smoky, slightly charred flavor. Regular diced tomatoes are fine, or add a dash of smoked paprika to mimic the fire-roasted flavor.
• Mild Red Enchilada Sauce or Salsa: Adds tanginess and a mild kick to the soup. Salsa works well here, though it will add a slightly chunkier texture. You could also use tomato sauce with a dash of chili powder.
• Yellow Corn: Adds a pop of sweetness and texture. Fresh or frozen corn kernels work well if drained canned corn is unavailable.
• Black Beans: Black beans add a creamy, hearty element to the soup. Pinto beans, kidney beans, or chickpeas make great substitutes.
• Mild Green Chiles: Green chiles add a mild heat and earthy flavor. Jalapeños add more heat if preferred, or skip them entirely for a very mild soup.
• Adobo Sauce: Adobo sauce brings a smoky, spicy depth and is a key flavor component in this soup. The chipotle peppers from the adobo sauce are spicy and optional for this recipe. Chipotle powder or smoked paprika can be used for a similar flavor, though it won’t be as intense.
• Corn Tortillas: Sliced tortillas are added as a topping for a crispy, traditional garnish. Tortilla chips work as an easy substitute.
• Avocado Oil Spray: Used to lightly coat the tortilla strips for crisping. Olive oil spray or any other cooking spray works as well.
• Shredded Rotisserie Chicken: Rotisserie chicken adds a rich, seasoned flavor and cuts down on prep time. Any leftover cooked chicken can be shredded and used, or raw chicken breasts/thighs can be cooked directly in the soup and then shredded.
• Limes: Fresh lime juice brightens up the soup and balances the spices. Lemon juice can be used if lime isn’t available. 
• Cilantro: Adds freshness and a classic garnish for Mexican-inspired dishes. If you’re not a fan of cilantro, fresh parsley or green onions work as alternative garnishes.

Complete list of ingredients and amounts is located on the recipe card below.

Quick Tip From Bri

Deglazing with a splash of chicken broth helps lift these tasty bits into the soup. Just pour in the broth and scrape with a spoon to release all those delicious flavors!

Quick Tip From Bri

For extra-crispy tortilla strips, don’t overcrowd the baking sheet!

Expert Tips

• Sauté Your Veggies: Sautéing the onion and pepper until lightly browned builds a deep, caramelized flavor as the base of the soup. Don’t rush this step—it’s worth waiting until the veggies soften and start to brown slightly before adding the spices and garlic.
• Deglaze for Added Richness: Deglaze the pot with a splash of chicken broth, scraping up any browned bits from the bottom. It’s a chef’s secret for packing more flavor into a short-cook soup. 
• Top with Homemade Tortilla Strips: Don’t forget to finish your soup with the homemade tortilla strips for an added crunch.

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