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.
Ingredients
- 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
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