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PWS-10: Add chicken tortilla soup recipe
Adapted from Natasha's Kitchen: uses a rotisserie chicken and a normal pot, and adds sour cream as a topping. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
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recipes/soup/chicken-tortilla-soup/chicken-tortilla-soup.md
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recipes/soup/chicken-tortilla-soup/chicken-tortilla-soup.md
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---
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title: "Chicken Tortilla Soup"
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slug: "chicken-tortilla-soup"
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date: "2026-11-06"
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lastUpdated: "2026-11-06"
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category: "soup"
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tags: ["soup", "mexican", "chicken"]
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cookTime: 30
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prepTime: 15
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servings: 6
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author: "jake"
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description: "Chicken tortilla soup made easy with a rotisserie chicken, topped with homemade crispy tortilla strips."
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---
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:::photos
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:::
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:::ingredients
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### Soup
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- 2 tablespoons light olive oil
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- 1 large yellow onion, chopped
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- 1-2 jalapeños, seeded and diced
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- 4 garlic cloves, minced
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- 1 rotisserie chicken
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- 32 oz chicken broth
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- 1 can (28 oz) crushed tomatoes
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- 1 can (15 oz) corn, drained and rinsed
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- 1 can (15 oz) black beans, drained and rinsed
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- 1 1/2 teaspoons chili powder
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- 1 1/2 teaspoons ground cumin
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- 1 teaspoon salt, or to taste
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- 1/3 cup cilantro, chopped, plus more to garnish
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- 1 1/2 tablespoons lime juice (from 1 lime), or to taste
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### Tortilla Strips
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- 1/4 cup olive oil
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- 8 corn tortillas (6 inch)
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### Toppings
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- 1 large avocado, diced
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- 1 lime, cut into wedges
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- Sour cream
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:::
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:::instructions
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### Tortilla Strips
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1. Heat the **olive oil** in a pan over medium-high heat. Cut the **tortillas** into thin strips and fry in batches until crisp. Drain on a paper towel and set aside, adding more **oil** between batches as needed.
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### Soup
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1. Heat the **olive oil** in a large pot over medium-high heat. Add the **onion** and **jalapeños** and sauté until softened. Add the **garlic** and stir for 30-60 seconds, until fragrant.
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2. Break down the **rotisserie chicken**: pull the meat off the bones, discard the skin and bones, and shred the meat.
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3. Add the **chicken broth**, **crushed tomatoes**, **corn**, **black beans**, **chili powder**, **cumin**, and **salt** to the pot. Bring to a boil, then simmer for about 20 minutes.
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4. Add the shredded **chicken** to the soup and simmer another 5 minutes. Remove from heat and stir in the **cilantro** and **lime juice**.
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5. Serve garnished with **tortilla strips**, **avocado**, **sour cream**, fresh **cilantro**, and **lime wedges**.
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:::
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:::notes
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### Storage
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- Refrigerate for 3-4 days or freeze for up to 2 months. Store without toppings.
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:::
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:::references
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- Adapted from **[Natasha's Kitchen - Chicken Tortilla Soup](https://natashaskitchen.com/chicken-tortilla-soup-recipe/)**
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:::
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::card
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