Chicken Tortilla Soup

This Chicken Tortilla Soup brings together tender rotisserie chicken, vegetables, and Southwestern spices in a rich, savory broth. Fresh lime juice and cilantro add brightness, while corn tortillas naturally thicken the soup, enhancing its comforting texture and authentic flavor.

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If you’re looking for a recipe that’s packed with comforting flavors, fresh ingredients, and just the right amount of spice, look no further than this Chicken Tortilla Soup. Perfect for chilly nights, busy weeknights, or whenever you crave a hearty, one-pot meal, this soup is a family favorite in my kitchen, and I think it will be in yours, too!

What Makes This Soup So Special?

This Chicken Tortilla Soup combines rotisserie chicken, fresh vegetables, and warm, Southwestern-inspired spices to create a perfectly balanced flavor profile. The combination of chili powder, cumin, and smoked paprika gives it a rich depth of flavor, while lime juice and cilantro add a refreshing burst that keeps things light and vibrant. The best part? It’s easy to make, using mostly pantry ingredients with a handful of fresh items.

Key Ingredients

• Rotisserie Chicken: The easiest way to get flavorful, tender chicken into your soup with no extra cooking time.
• Corn Tortillas: They dissolve into the soup, giving it a unique flavor and a thicker texture, without any extra cream or thickeners.
• Spices: Cumin, smoked paprika, and garlic powder add warmth and depth, making each bite irresistibly flavorful.
• Vegetables: Onions, red bell pepper, carrots, corn and jalapeño provide color, texture, and a subtle sweetness to balance the spice.

How to Make It

This soup comes together in just a few steps, which makes it ideal for both novice and experienced cooks. You’ll start by sautéing the vegetables, then add in the chicken stock, tomatoes, spices, and chopped corn tortillas. Let it simmer until the tortillas dissolve, creating a wonderfully thick, hearty base. After adding the shredded chicken, lime juice, and cilantro, all that’s left is to ladle it into bowls and garnish with crispy fried tortilla strips and cheese if desired.

Pro Tips for Perfect Chicken Tortilla Soup

1. Use Rotisserie Chicken: For ease and flavor, rotisserie chicken is unbeatable.
2. Adjust the Spice Level: Remove the seeds from the jalapeño for a milder heat, or add another pepper for more kick.
3. Serve with Toppings: Garnishes make a difference! Fried tortilla strips add crunch, while cheese and avocado give richness.
4. Rotel: While any canned chopped tomatoes will do, Rotel stands out because it combines diced tomatoes with green chilies, giving it a slightly spicy, tangy kick.
5. Corn Tortillas: Make sure you are using CORN tortillas! Flour will not dissolve and make your broth a clumpy mess. They are not interchangeable!

Chicken Tortilla Soup

Brenda Lanzilli

This Chicken Tortilla Soup brings together tender rotisserie chicken, vegetables, and Southwestern spices in a rich, savory broth. Fresh lime juice and cilantro add brightness, while corn tortillas naturally thicken the soup, enhancing its comforting texture and authentic flavor.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Lunch, Main Course, Soup

Cuisine American, Mexican, Southwestern, Tex-Mex

Servings 6

Calories 482 kcal

Ingredients

  

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• 1 cup yellow onion finely chopped
• 1 cup red bell pepper finely chopped
• 1 cup large carrot diced
• 1 jalapeño seeds removed, diced (¼ cup)
• 2 tbsp olive oil
• 1 rotisserie chicken 2.5-3 lb, shredded (about 4 cups)
• 12 5-inch corn tortillas, divided (10 for soup, 2 for fried tortilla strips)
• 1 can Rotel tomatoes with green chilies
• 6 cups chicken stock plus extra if needed
• 1 cup frozen corn
• 1 tbsp fresh lime juice
• ½ cup fresh cilantro chopped
• ½ tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cumin
• ½ tsp smoked paprika

Instructions

 

• In a large pot, heat olive oil over medium-low heat. Add onion, red pepper, carrot, and jalapeño, and sauté for 5 minutes.
• Stir in chicken stock, Rotel, garlic powder, salt, black pepper, cumin, smoked paprika, and 10 tortillas (roughly chopped). Bring the mixture to a boil, then reduce heat and simmer for 25 minutes, or until tortillas dissolve and the soup thickens. Add additional stock if soup is too thick.
• Stir in shredded chicken, corn, lime juice, and cilantro, and simmer for another 5 minutes. Remove from heat.
• Ladle soup into bowls, garnishing with fried tortilla strips, extra lime wedges, cilantro, and cheese if desired.

Fried Tortilla Strips

• Cut remaining tortillas into thin strips. In a small pot, heat ½ cup vegetable oil to 325°F.
• Working in batches, fry strips for about 15 seconds until golden. Drain on paper towels. Serve with soup.

Nutrition

Calories: 482kcalCarbohydrates: 45gProtein: 38gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 103mgSodium: 1121mgPotassium: 617mgFiber: 6gSugar: 8gVitamin A: 4553IUVitamin C: 41mgCalcium: 70mgIron: 2mg

Keyword chicken tortilla soup, corn tortillas, shredded chicken

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