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Hey, soup lovers!
Are you in the mood for something warm and comforting? I’ve got a fantastic recipe for you today!
Let’s whip up some rotisserie chicken tortilla soup!
It’s hearty, flavorful, and the best part? You can make it in no time using store-bought rotisserie chicken. It’s a game changer!
Grab your favorite bowl, and let’s dive into this deliciousness together!
Possible Ingredient Alternatives
Rotisserie chicken can be replaced with cooked and shredded chicken breast, thigh meat, or even turkey. For a vegetarian option, use extra black beans or add firm tofu cut into small cubes. Adjust cooking time if using raw meat.
Black beans can be substituted with pinto beans, kidney beans, or chickpeas for different textures and flavors. These alternatives provide similar protein and fiber content. Rinse and drain canned beans before use.
Corn tortilla strips can be swapped with crushed tortilla chips, baked corn tortillas, or even crumbled cornbread for a unique twist. For a low-carb option, use sliced radishes or jicama for crunch. Adjust the quantity based on desired texture and thickness of the soup.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 110-120 g
- Fat: 70-80 g
- Carbohydrates: 130-150 g
Ingredients
- 1 1/2 tablespoons olive oil
- 1 1/4 cups yellow onion, finely chopped (from 1 small onion)
- 1 medium jalapeño, seeded and minced (about 1/4 cup)
- 1 1/2 tablespoons minced garlic (approx. 4 cloves)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 (32 oz) carton chicken broth
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, fire-roasted
- 1 1/2 cups corn kernels, frozen
- 3 cups shredded rotisserie chicken (breast and thigh meat recommended)
- 1 (14.5 oz) can black beans, rinsed and drained
- 1/2 cup cilantro, chopped
- 1 tablespoon fresh lime juice
- Salt and black pepper, freshly ground
- 4 oz corn tortilla strips (or crushed tortilla chips)
- 1 cup shredded mexican blend cheese or monterey jack cheese
- Optional: diced avocado and sour cream
Step 1: Sauté Vegetables and Spices
Begin by heating olive oil in a large pot over medium-high heat.
Add chopped onion and jalapeño, and sauté until they are nearly soft, approximately 6 to 7 minutes.
Add minced garlic, chili powder, and cumin to the pot, and continue to sauté for an additional minute, allowing the spices to release their fragrances.
Step 2: Build the Soup Base
Pour in chicken broth, tomato sauce, diced tomatoes, and corn into the pot.
Bring the mixture to a simmer, then reduce the heat to medium.
Cover the pot with a lid and let it simmer for 5 to 10 minutes, allowing the flavors to meld together.
Step 3: Incorporate Final Ingredients
Stir in cooked chicken, black beans, fresh cilantro, and lime juice into the simmering soup.
Season the soup with salt and pepper to taste, adjusting the flavors to your preference.
Step 4: Serve and Garnish
Ladle the soup into bowls and top each serving with crunchy tortilla chips and shredded cheese.
For additional flavor and richness, add optional toppings such as sliced avocado or a dollop of sour cream.
Serve hot and enjoy your hearty and flavorful soup!
