20 MINUTE ROTISSERIE CHICKEN TORTILLA SOUP
20 MINUTE ROTISSERIE CHICKEN TORTILLA SOUP
I love a hearty soup because its naturally a one pot meal and this one packs in so much flavor in just 20 minutes, which makes it the perfect weeknight recipe! I love to use rotisserie chickens for a protein source on busy weeknights or when I'm just feeling a little lazy 😉
Ingredients
- 2 tbsp 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
- 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
- 1/2 teaspoon pepper
- 4 small gf corn tortillas cut into strips
- juice of 1 fresh lime
- 4 cups shredded chicken I used rotisserie
For serving:
- 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 2-3 minutes then add the garlic and cook for 1 more minute until fragrant
- Add all of remaining ingredients except the tortilla strips and chicken and simmer for 10-12 minutes, stirring occasionally
- Add the tortilla strips and cook for 2 minutes
- Finally, stir in the shredded chicken and simmer for a minute or 2 more while the chicken heats through
- Ladle into soup bowl and garnish with toppings of choice
- Enjoy!
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