Rotisserie Chicken Tortilla Soup
User Reviews
5
Rotisserie Chicken Tortilla Soup
Description
This Rotisserie Chicken Tortilla Soup starts with sautéing onion, poblano pepper, and carrots to build a savory base. Adding shredded rotisserie chicken, chicken broth, crushed tomatoes, corn, black beans, and seasonings like chili powder, cumin, and taco seasoning creates a rich and layered broth. The soup simmers to blend the flavors and tenderize the vegetables.
The final touch of fresh lime juice lifts the soup with acidity, balancing the spices. Crispy tortilla strips made from corn tortillas brushed with olive oil and salt provide a crunchy garnish that complements the warm, hearty soup.
This soup is suitable for serving as a main dish with toppings like shredded cheese and avocado for creaminess. The recipe includes notes on freezing leftovers for up to three months and suggests alternative toppings like store-bought tortilla chips for convenience. Reheating can be done gently on the stove or in the microwave to retain texture.
Ingredients
Chicken Tortilla Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 1 poblano pepper thinly diced
- 3 medium carrot cut into bite-sized rounds
- 3 large garlic minced, cloves
- 3 cups chicken shredded rotisserie
- 4 cups chicken broth low-sodium
- 1 can crushed tomatoes 28-ounce
- 1 can whole kernel corn drained and rinsed, 12-ounce
- 1 can black beans drained and rinsed, 14-ounce can
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 teaspoon taco seasoning
- ¾ - 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- ¼ - ⅓ cup cilantro chopped, fresh
- 1 - 2 large lime juiced
- ¼ cup cheese for garnish, shredded
- 1 avocado optional for garnish
Crispy Tortilla Strips:
- 6 corn tortillas yellow or white
- 2 tablespoon olive oil
- ½ teaspoon salt more to taste
Instructions
To Make Chicken Tortilla Soup:
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add chopped onion, diced poblano pepper, and carrot rounds. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and sauté for 1 more minute until fragrant.
- Add shredded rotisserie chicken, chicken broth, crushed tomatoes, corn, beans, cumin, taco seasoning, chili powder, salt, pepper, and cilantro. Bring to a boil and let simmer for 20 minutes.
- Stir in fresh lime juice and let the soup simmer for an additional 3-5 minutes. Taste and adjust seasonings as needed.
Make Tortilla Strips:
- Cut tortillas into thin strips. Then, toss the strips in olive oil and salt in a mixing bowl.
- For Oven: Preheat to 375°F and line a baking tray. Spread strips on the tray and bake for 10-12 minutes until crispy.
- For Stove: Heat a pan over medium heat and fry the strips until crispy, 5-7 minutes.
- For Air Fryer: Heat the air fryer to 325°F, lightly grease the basket, and spread the strips (no overlapping). Air fry for 3 minutes, shake, and air fry for another 3 minutes if needed.
To Serve:
- Ladle the soup into bowls and top with tortilla strips, lime wedges, cilantro, shredded cheese, avocado slices, and/or sour cream.
- Serve immediately and enjoy!
Notes
- Store cooked soup in an airtight container in the refrigerator for 4 to 6 days for freshness.
- Freeze cooled soup in a freezer-safe container for up to 3 months; thaw in the refrigerator overnight before reheating.
- Reheat gently on the stovetop over low heat or in the microwave until warmed through, stirring occasionally.
- You may substitute homemade tortilla strips with store-bought tortilla chips as a convenient garnish.
- Serving ideas include pairing with homemade guacamole, air fryer quesadillas, or cornbread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 600mg | 25% |
| Potassium | 1208mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 6181IU | 124% |
| Vitamin C | 38mg | 42% |
| Calcium | 162mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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