Delicious Comfort in a Bowl: Savory Rotisserie Chicken Tortilla Soup
There’s something undeniably satisfying about a steaming bowl of Rotisserie Chicken Tortilla Soup. If you’re searching for the ultimate comfort food that’s both hearty and zesty, look no further than our mouthwatering Rotisserie Chicken Tortilla Soup. This recipe takes the classic chicken soup to new heights by combining the rich essence of rotisserie chicken with a medley of aromatic spices and vibrant toppings. Whether you’re a seasoned chef or a cooking novice, this recipe is guaranteed to warm your soul.
Ingredients for Rotisserie Chicken Tortilla Soup
– 4 cups rotisserie chicken, cut into bite-sized pieces
– 40 oz. chicken broth
– 1 medium onion, diced
– 5 cloves garlic, shredded
– 2 tablespoons canola oil
– 2 jalapenos
– 1 teaspoon garlic-flavored bullion
– 1 teaspoon chicken-flavored bullion
– 1 can Rotel
– 1 can diced tomatoes
– 1 tablespoon ancho chili powder
– 1 teaspoon ground cumin
– 1 teaspoon ground chipotle
– 1 can black beans, rinsed and drained
– 1 bag frozen corn
– Pinch of salt
– Pinch of pepper
Toppings to elevate Rotisserie Chicken Tortilla Soup
– 1 avocado, cut into chunks
– Fresh cilantro
– 1 lime, quartered
– 1 cup tortilla strips, fried fresh or purchased
Crafting Soup Step by Step:
1. Begin by placing your rotisserie chicken pieces in a small pot and covering it with enough chicken broth to submerge the chicken. Warm this delightful duo over low heat, allowing the flavors to meld and the chicken to soak up the broth’s goodness.
2. In a separate pot, set the stage by gently sweating the diced onion, shredded garlic, and finely chopped jalapenos in canola oil. Let these aromatic ingredients dance for 2-3 minutes, filling your kitchen with an irresistible aroma that signals the comfort to come.
3. Introduce the b0uillon – both garlic-flavored and chicken-flavored – to the mix. Watch as they gracefully dissolve into the pot, infusing the base with depth and complexity. Now, it’s time for the spices to take the stage. Sprinkle in the ancho chili powder, ground cumin, and ground chipotle, stirring for a minute until the flavors intermingle and intensify.
4. Pour in the cans of Rotel and diced tomatoes, allowing them to simmer for a few minutes. The pot will soon be brimming with a symphony of textures and tastes.
5. Next comes the frozen corn and the rinsed black beans. Let them simmer harmoniously for about 3 minutes before adding in the pre-warmed rotisserie chicken along with all of its flavorful broth.
6. Allow this savory masterpiece to simmer for an additional 5 minutes, letting the ingredients meld and harmonize to perfection. Taste & season with a pinch of salt and pepper, adjusting to your personal taste.
7. The moment you’ve been waiting for has arrived – serving time. Ladle the soul-soothing soup into bowls, each brimming with comfort and flavor. Top each serving with generous chunks of creamy avocado, a sprinkle of fresh cilantro, a squeeze of zesty lime, and a handful of crispy tortilla strips that add the perfect crunch.
Prepare to be captivated by the symphony of flavors in every spoonful – the tender rotisserie chicken, the zing of spices, the warmth of the broth, and the freshness of the toppings. Our Rotisserie Chicken Tortilla Soup is more than a meal; it’s a culinary journey that transports you to a realm of comfort and satisfaction. Whether enjoyed alone or with loved ones, this soup is a testament to the joys of homemade comfort food. So, roll up your sleeves and embark on a flavor-packed adventure that promises to keep you coming back for more.
Equipment
- Soup pot
- pot
Ingredients
- 4 cups cooked chicken cut into bite sized pieces
- 40 oz. chicken broth
- 1 medium onion diced
- 5 cloves garlic shredded
- 2 tbls canola oil
- 2 jalapenos
- 1 teaspoon bouillon garlic flavored
- 1 teaspoon bouillon chicken flavored
- 1 can rotel
- 1 can diced tomatoes
- 1 tbls ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground chipotle
- 1 can black beans rinsed and drained
- 1 bag frozen corn
- pinch salt
- pinch pepper
Ingredients for topping the smoked chicken tortilla:
- 1 avocado cut into chunks
- fresh cilantro
- 1 lime quartered
- 6 tbsp cojito cheese
- 1 cup Tortilla strips fried fresh or purchased
Instructions
- Place chicken in a small pot and pour in enough broth to just cover the chicken. Warm over low heat.4 cups cooked chicken, 40 oz. chicken broth
- In a separate pot, sweat the onion, garlic and jalapeno in the canola oil for 2-3 minutes.1 medium onion diced, 5 cloves garlic shredded, 2 tbls canola oil, 2 jalapenos
- Add in bouillon and stir until dissolved. Add in ancho, cumin and chipotle, and stir for 1 minute.1 teaspoon bouillon, 1 teaspoon bouillon, 1 tbls ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon ground chipotle
- Pour in both cans of tomatoes and remaining broth. Heat to a simmer.1 can rotel, 1 can diced tomatoes
- Add in corn and black beans. Simmer for 3 minutes.1 bag frozen corn, 1 can black beans
- Add in rest of the broth.
- Simmer for 5 more minutes. Season with salt and pepper to taste.pinch salt, pinch pepper
- Serve in bowls, with avocado and tortilla strips, cojito cheese, cilantro and a fresh squeeze of lime.1 avocado cut into chunks, fresh cilantro, 1 lime, 1 cup Tortilla strips fried fresh, 6 tbsp cojito cheese
Nutrition
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You had me at chicken tortilla soup! I love that I can use a rotisserie chicken to make this recipe easy and delicious! Thank you so much!
Ned,
An easy meal that is made with leftovers. So glad you like this idea!
Dina and Bruce