Rotisserie Chicken Tortilla Soup
Our go-to tortilla soup recipe made with rotisserie chicken is a game-changer for busy weeknights. It's easy, family-friendly, and topped with all the tasty fresh extras. We also love to make this dish with leftover turkey from Thanksgiving dinner.
Servings: 6 servings
Calories: 367kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 1 tablespoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne optional
- 5 cups chicken stock
- 2 cups shredded rotisserie chicken
- 1 14- ounce can black beans rinsed and drained
- 1 14- ounce can diced tomatoes
- 1 cup green salsa your favorite brand, store-bought
- 1 lime juiced
- 1 cup fresh chopped cilantro plus more whole cilantro leaves for serving
- kosher salt to taste
- black pepper to taste
- Crispy tortilla strips (optional)
- Shredded pepper jack cheese for serving (optional)
- Avocado diced, for serving (optional)
Instructions
- In a 5- to 6-quart pot or Dutch oven, heat vegetable oil over medium-high heat.
- Add chopped onion, paprika, cumin, chili powder, and cayenne (if using) to the pot. Sauté until the onion is softened, approximately 5 minutes.
- Pour in chicken stock, add shredded chicken, black beans, diced tomatoes, salsa, and lime juice. Bring the mixture to a boil over medium-high heat.
- Allow the soup to boil for 7-8 minutes to thoroughly blend the flavors.
- Stir in chopped cilantro and season the soup with 1 teaspoon each of salt and pepper, adjusting to taste.
- Ladle the soup into bowls.
- Garnish each bowl with tortilla strips, shredded cheese, fresh whole cilantro leaves, and diced avocado.
Nutrition
Calories: 367kcal | Carbohydrates: 28g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 1210mg | Potassium: 725mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1174IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 3mg
