Rotisserie Chicken Tortilla Soup
Learn how to make chicken tortilla soup with rotisserie chicken. Rotisserie chicken tortilla soup is the perfect weeknight meal—easy to make, delicious, and ready in no time! Make this homemade recipe for a quick, comforting soup packed with flavor!
Servings: 8 servings
Calories: 288kcal
Equipment
- Large pot or Dutch oven
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 2 Tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 14.5 ounce fire-roasted tomatoes
- 4 ounces green chiles
- ½ cup cilantro chopped
- 6 cups chicken stock or chicken broth
- 1 cup tortilla chips crushed
- 2 cups rotisserie chicken shredded or chopped
- 1 Tablespoon lime juice freshly squeezed
- sliced avocado, cilantro, tortilla chips, and cheese optional toppings
Instructions
- In a large pot or Dutch oven, add oil and sauté onions until softened. Add garlic and sauté an additional 1 minute.
- To the pot, add tomato paste, chili powder, smoked paprika, cumin, salt, and pepper. Cook on medium heat for 1 minute.
- Add tomatoes, green chiles, cilantro, and chicken broth. Bring to a boil then cover with a lid and simmer for 20 minutes.
- In a blender, add crushed tortilla chips. Ladle 3 cups of soup into the blender. Let sit for 2 minutes to soften the tortilla chips. Then blend for about 1 minute until mixture is smooth.
- Pour the blended soup and chip mixture back into the pot. Add chicken and lime juice. Stir to combine. Warm on the stove on low heat for about 5 minutes to warm the chicken.
- Serve rotisserie chicken tortilla soup with toppings of sliced avocado, cilantro, tortilla chips, shredded cheese, and a lime wedge.
Notes
- After you carve the rotisserie chicken, shred or chop the chicken in bite-sized pieces depending on your preference. I like to use all parts of the chicken, but you can use only the chicken breast, if you prefer.
- For more heat, sauté a diced jalapeno with the onions and add a pinch of cayenne powder.
- Store cooled leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth if needed. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 288kcal | Carbohydrates: 23g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 969mg | Potassium: 311mg | Fiber: 2g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg
