20-MINUTE ROTISSERIE CHICKEN TORTILLA SOUP
on Apr 10, 2024, Updated Jul 23, 2024
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If you follow me on social media (@olivia.adriance), you know I love a one-pot meal. It’s kinda my thing! I’m all about creating simple, healthy meals that are easy enough for a weeknight and taste just as delicious as they look.
After a recent trip to Cabo with my husband Kyle, I was craving all the Mexican food. But there are only so many taco nights you can have in a row without starting to wonder what else you can make. I decided to whip up this 20-Minute Rotisserie Chicken Tortilla Soup and boy did it deliver!
This hearty soup is filled with the spices and flavors of Mexico and packs in over 36 grams of protein per serving. As someone who has been trying to prioritize protein, this easy chicken tortilla soup is a real winner in my books.
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It also reminds me of my mom since she used to always order either chicken tortilla soup or enchiladas (you’ll find my dairy-free Cashew Cream Chicken Enchiladas recipe here) whenever we ordered from a Mexican restaurant. Shout out to my mamma who has good taste!
So whether you’re coming back from a vacation in Mexico and looking to bring all those flavors home with you, or just looking for a quick, comforting weeknight meal, give this soup a try. In less than 20 minutes, you’ll have a nutrient-dense meal that warms you right up.
Ingredients for Chicken Tortilla Soup
A wholesome soup is just a few ingredients away. The best part of soup is that you can adjust it to your taste preferences. A little more of this, a little less of that…Here’s what I used to create my healthy chicken tortilla soup:
- Broth: Whenever I can, I like to use chicken bone broth in soups, stews, and other one-pot meals (check out my French Onion Chicken or One Pot Hidden Organ Meat Bolognese).
Protein Tip
Bone broth is SUPER nutrient-dense since it’s made by boiling chicken or beef bones down with aromatics. It ups the protein count in this recipe too. You can substitute regular broth or stock if that’s what is in the pantry.
- Tomatoes: Using a combo of diced tomatoes and fresh tomatoes provides the best taste and texture, in my opinion. To get the most flavor-wise, I used a can of diced tomatoes with green chilies to add just a bit of kick!
- Corn: If it isn’t summertime, I’d recommend grabbing a bag of frozen corn and keeping it on hand. It literally takes two seconds to heat up and is way faster than shucking an ear of corn and cutting off the kernels.
- Pickled Jalapenos: Don’t bypass this canned veggie. If you have fresh jalapenos at the ready, by all means use them but a can will do just as good. Pickled jalapenos tend to be tamer on the spice front, so just be aware if you do decide to use fresh. Your mouth may be on fire if you add too many seeds!
- Spices: Cumin and chili powder are staples of Mexican cuisine, which is why I added them here. These warm, earthy spices take this soup to the next level.
- Toppings: Who said soup had to be boring? This tortilla soup is even more fun when you add a variety of toppings. My preference is chopped cilantro and lime juice for some freshness, along with diced avocado. And a few tortilla chips, especially if they’re from @sietefoods, never hurts either!
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Pin It- Chicken: When it comes to making meals fast, rotisserie chicken can be your best friend. Buy one at the supermarket – I like the ones from @wholefoods – and add it to soups and salads for extra protein minus the work.
How to Make Rotisserie Chicken Tortilla Soup
To start, heat a large stockpot or Dutch oven over medium heat. Add the avocado oil.
Add the diced onion and cook for 2-3 minutes. Add the garlic and cook for another minute. You’ll be able to tell when the garlic is cooked through when it starts to smell slightly fragrant. Always be sure to stir while adding garlic to keep it from burning!
Now, pour in the bone broth and diced tomatoes along with the chopped fresh tomatoes, fresh or frozen corn kernels, pickled jalapenos, cumin, chili powder, salt, and pepper. Let the flavors marry together and simmer for 10 to 12 minutes, stirring occasionally.
Add the sliced tortilla strips and cook for another 2 minutes. Finally, stir in the shredded chicken and simmer for a minute or 2 more while the chicken heats through.
When ready to eat, ladle into your favorite soup bowl and garnish with toppings. I like to add diced avocado, chopped cilantro, a squeeze of lime juice, and tortilla chips for extra crunch!
Other Rotisserie Chicken Recipes
- Rotisserie Chicken Caesar Lettuce Wraps
- Easy Buffalo Pulled Chicken Salad
- Curry Chicken Salad
- Spicy Cashew Quinoa Crunch Salad with Ginger Lime Dressing
- Peanut Satay Chicken Salad
20-MINUTE ROTISSERIE CHICKEN TORTILLA SOUP
Ingredients
- 2 tablespoons avocado oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken bone broth
- 1 15-ounce can diced tomatoes with green chilies
- 2 fresh Roma tomatoes, diced
- 1 cup fresh or frozen corn
- 1 tablespoon pickled jalapeños, chopped (+ a few tablespoons of juice from the jar)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 small gluten-free corn tortillas, cut into strips
- 1 fresh lime, juiced
- 4 cups shredded chicken (I used rotisserie)
For Serving:
- Chopped cilantro
- Diced avocado
- Crushed tortilla chips
- Fresh lime juice
Instructions
- Heat avocado oil in a large stockpot or Dutch oven over medium heat.
- Add the onion and cook for 2 to 3 minutes. Add the garlic and cook for 1 more minute or until fragrant.
- Add all the bone broth, diced tomatoes, fresh tomatoes, corn, pickled jalapenos, cumin, chili powder, salt, and pepper. Simmer for 10 to 12 minutes, stirring occasionally.
- Add the tortilla strips and cook for 2 minutes.
- Finally, stir in the shredded chicken and simmer for 1 or 2 more minutes while the chicken heats through.
- Ladle into a soup bowl and garnish with toppings of choice, such as chopped cilantro, diced avocado, tortilla chips, and lime juice.
- ENJOY!
This has easily become one of my family’s favorite meals. it’s flexible, quick, and oh so flavorful!!