Imagine a steaming bowl of Rotisserie Chicken Tortilla Soup, the aroma of spices filling your kitchen and warming your senses.
There’s something about this Mexican classic that feels like a cozy hug, and it’s surprisingly easy to make.
As the ingredients simmer together, the flavors meld into a comforting blend of savory and tangy.
Let’s bring this delightful soup to life and savor every spoonful of comfort.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 ladle
- 1 wooden spoon
Ingredients
- 2 cups rotisserie chicken, shredded
- 4 cups chicken broth
- 1 cup canned diced tomatoes
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 4 corn tortillas, cut into strips
Cook & Prep Time
To efficiently manage your time while preparing Rotisserie Chicken Tortilla Soup, follow this timeline:
Timeline
- 0:00 – 0:05 (5 minutes)
- Activity: Read through the full recipe instructions and gather all necessary ingredients and equipment. This will guarantee you have everything you need and understand the steps involved.
- 0:05 – 0:20 (15 minutes)
- Activity: Prep work
- Chop the onion.
- Mince the garlic.
- Shred the rotisserie chicken.
- Slice the avocado.
- Chop the cilantro.
- Cut the corn tortillas into strips.
- 0:20 – 0:21 (1 minute)
- Activity: Heat olive oil in a large pot over medium heat.
- 0:21 – 0:24 (3 minutes)
- Activity: Sauté chopped onion and minced garlic until the onion is translucent.
- 0:24 – 0:25 (1 minute)
- Activity: Stir in ground cumin and chili powder, cooking for 1 minute.
- 0:25 – 0:30 (5 minutes)
- Activity: Pour in chicken broth, diced tomatoes, corn, and black beans.
- 0:30 – 0:31 (1 minute)
- Activity: Add shredded rotisserie chicken and bring the mixture to a boil.
- 0:31 – 0:46 (15 minutes)
- Activity: Reduce heat to a simmer and cook the soup.
- 0:46 – 0:47 (1 minute)
- Activity: Stir in lime juice and season with salt and black pepper.
- 0:47 – 0:52 (5 minutes)
- Activity: Let the soup rest to enhance the flavors.
- 0:52 – 1:00 (8 minutes)
- Activity: Serve the soup with fresh cilantro, avocado slices, and tortilla strips.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, then sauté until onion is translucent.
Stir in ground cumin and chili powder, cooking for 1 minute.
Pour in chicken broth, diced tomatoes, corn, and black beans.
Add shredded rotisserie chicken and bring the mixture to a boil.
Reduce heat to a simmer and cook for 15 minutes.
Stir in lime juice and season with salt and black pepper.
Let the soup rest for 5 minutes to enhance the flavors.
Serve soup with fresh cilantro, avocado slices, and tortilla strips.
Serving Tips
- Crusty Bread: Pair with a warm, crusty baguette or sourdough for a satisfying meal.
- Cheese Quesadilla: Serve alongside a cheese quesadilla for an extra cheesy and filling accompaniment.
- Mexican Rice: Complement the soup with a side of flavorful Mexican rice for a complete Mexican-themed meal.
- Fresh Salad: Add a light and invigorating side with a simple green salad topped with a tangy vinaigrette.
- Margarita: Enjoy with a classic margarita for a festive touch and refreshing balance.
Storage
Store leftover Rotisserie Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove.
Add fresh toppings before serving.
Freezing
To freeze Rotisserie Chicken Tortilla Soup, cool it completely.
Store in airtight containers, and label with the date.
Defrost in the fridge overnight.
Reheat gently to maintain flavor and texture.
Reheating
To reheat Rotisserie Chicken Tortilla Soup, warm it on the stovetop over medium heat until hot.
Stir occasionally.
Alternatively, microwave individual servings in a microwave-safe bowl.
Cover to retain moisture.
Final Thoughts
Rotisserie Chicken Tortilla Soup is a delightful and comforting dish that combines the rich flavors of Mexican cuisine with the convenience of rotisserie chicken.
To enhance the flavor, you may roast the corn tortillas until crisp before adding them to the soup.
For those who enjoy a bit more spice, consider adding a pinch of red pepper flakes or a diced jalapeño.
Enjoy this soup with family and friends for a comforting and flavorful meal.
Frequently Asked Questions
Can I Substitute the Rotisserie Chicken With Another Protein?
Yes, you can substitute rotisserie chicken with 2 cups of shredded cooked turkey or diced tofu. Guarantee even heat distribution by stirring frequently. Adjust seasoning to maintain flavor balance. For tofu, increase sauté time to guarantee browning.
How Can I Make This Soup Vegetarian or Vegan?
To make it vegetarian, replace rotisserie chicken with 1 cup of firm tofu, cubed. For a vegan version, substitute chicken broth with vegetable broth. Ascertain all ingredients, like tortillas, are vegan-friendly to maintain dietary preferences.
What Are Some Suitable Side Dishes for This Soup?
You’ve got options like a 200g side of Mexican rice, incorporating 1 cup of water, 1/2 teaspoon cumin, and 1/4 teaspoon salt. Alternatively, prepare a 150g guacamole using 1 avocado, 20g lime juice, and 10g cilantro.
Can I Use Homemade Chicken Broth Instead of Store-Bought?
Absolutely, you can substitute homemade chicken broth, ensuring it measures 4 cups for ideal flavor balance. Simmer bones, vegetables, and aromatics for at least 2 hours to extract maximum richness, then strain for a smooth, concentrated base.
How Can I Thicken the Soup if Desired?
Thicken your soup by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then gradually stir it into the simmering soup. Alternatively, purée 1/2 cup soup in a blender, then reincorporate for added body.
Rotisserie Chicken Tortilla Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Ladle
- 1 Wooden spoon
Ingredients
- 2 cups rotisserie chicken shredded
- 4 cups chicken broth
- 1 cup canned diced tomatoes
- 1 cup corn kernels
- 1 cup black beans drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
- 1 avocado sliced
- 4 corn tortillas cut into strips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, then sauté until onion is translucent.
- Stir in ground cumin and chili powder, cooking for 1 minute.
- Pour in chicken broth, diced tomatoes, corn, and black beans.
- Add shredded rotisserie chicken and bring the mixture to a boil.
- Reduce heat to a simmer and cook for 15 minutes.
- Stir in lime juice and season with salt and black pepper.
- Let the soup rest for 5 minutes to enhance the flavors.
- Serve soup with fresh cilantro, avocado slices, and tortilla strips.
- For extra depth of flavor, consider roasting the corn tortillas in the oven until crisp before adding them to the soup. This will give a delightful crunch and enhance the overall texture of the dish. If you prefer a spicier soup, add a pinch of red pepper flakes or a diced jalapeño.
Notes
