Chicken Tortilla Soup with Rotisserie Chicken
This Chicken Tortilla Soup with Rotisserie Chicken is a perfect weeknight meal that’s hearty and simple. Ready in under 30 minutes, it’s packed with tender rotisserie chicken, zesty spices, and crunchy tortilla strips. Top with avocado, sour cream, and shredded cheese for an irresistible bowl of comfort!
Servings: 8
Ingredients
- 1 1/2 Tablespoons olive oil
- 1 large yellow onion, diced*
- 1 green bell pepper or poblano pepper, diced*
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon EACH oregano & smoked paprika
- 3/4 teaspoon Morton kosher salt*
- 6 cloves garlic, minced
- 1 32-ounce carton chicken stock or broth
- 1 15-ounce can fire roasted diced tomatoes
- 15 ounces mild red enchilada sauce or salsa
- 1 15-ounce can yellow corn, drained
- 1 15-ounce can black beans, drained and rinsed
- 1 4-ounce can mild green chiles
- 1/4 cup adobo sauce*
- 8 corn tortillas, sliced into thin strips
- avocado oil spray
- 4-5 cups shredded rotisserie chicken
- 2 limes, juiced
- 1/2 cup chopped cilantro
Instructions
- Sauté Veggies: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and pepper, and cook until softened and lightly browned, about 6-8 minutes.1 1/2 Tablespoons olive oil, 1 large yellow onion, diced*, 1 green bell pepper or poblano pepper, diced*
- Add Seasoning & Garlic: Stir in the cumin, chili powder, oregano, smoked paprika, and salt. Add the garlic and sauté for an additional 1-2 minutes until fragrant.1 Tablespoon cumin, 2 teaspoons chili powder, 1 teaspoon EACH oregano & smoked paprika, 3/4 teaspoon Morton kosher salt*, 6 cloves garlic, minced
- Deglaze & Add Cans: Deglaze the pot with a splash of chicken broth, scraping any bits off the bottom. Add the remaining chicken broth, fire-roasted diced tomatoes, enchilada sauce (or salsa), corn, black beans, green chiles, and adobo sauce. Bring the soup to a simmer, and cook for at least 15 minutes while you prepare the tortilla strips.1 32-ounce carton chicken stock or broth, 1 15-ounce can fire roasted diced tomatoes, 15 ounces mild red enchilada sauce or salsa, 1 15-ounce can yellow corn, drained, 1 15-ounce can black beans, drained and rinsed, 1 4-ounce can mild green chiles, 1/4 cup adobo sauce*
- Prepare Tortilla Strips: Preheat your oven to 400°F (200°C). Place the tortilla strips on a baking sheet, spray generously with avocado oil spray, and toss to coat evenly. Spread them in a single layer and sprinkle generously with salt.8 corn tortillas, sliced into thin strips, avocado oil spray
- Bake Tortilla Strips: Bake for 8-10 minutes, or until crispy and golden. Keep an eye on them as they can brown quickly at this temperature. Allow them to cool on the baking sheet.
- Stir in Chicken, Lime, & Cilantro: Add the shredded rotisserie chicken and simmer until just heated through. Remove from the heat and stir in lime juice and cilantro to the pot. Serve the soup with the warm tortilla strips.4-5 cups shredded rotisserie chicken, 2 limes, juiced, 1/2 cup chopped cilantro
Notes
- 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.
- 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!
- 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.
- Sautéing Your Veggies: Sautéing the onion and pepper until they’re 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.
Nutrition
Calories: 371kcal | Carbohydrates: 24g | Protein: 36g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 114mg | Sodium: 2679mg | Fiber: 4g | Sugar: 5g