cooking/recipes/soup/chicken-tortilla-soup/chicken-tortilla-soup.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Chicken Tortilla Soup	chicken-tortilla-soup	2026-11-06	2026-11-06	soup	soup mexican chicken	30	15	6	jake	Chicken tortilla soup made easy with a rotisserie chicken, topped with homemade crispy tortilla strips.	false	true	./assets/chicken-tortilla-soup.jpg

:::photos :::

:::ingredients

Soup

• 2 tablespoons light olive oil
• 1 large yellow onion, chopped
• 1-2 jalapeños, seeded and diced
• 4 garlic cloves, minced
• 1 rotisserie chicken
• 32 oz chicken broth
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) corn, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt, or to taste
• 1/3 cup cilantro, chopped, plus more to garnish
• 1 1/2 tablespoons lime juice (from 1 lime), or to taste

Tortilla Strips

• 1/4 cup olive oil
• 8 corn tortillas (6 inch)

Toppings

• 1 large avocado, diced
• 1 lime, cut into wedges
• Sour cream :::

:::instructions

Tortilla Strips

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.

Soup

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.
2. Break down the rotisserie chicken: pull the meat off the bones, discard the skin and bones, and shred the meat.
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.
4. Add the shredded chicken to the soup and simmer another 5 minutes. Remove from heat and stir in the cilantro and lime juice.
5. Serve garnished with tortilla strips, avocado, sour cream, fresh cilantro, and lime wedges. :::

:::notes

Storage

• Refrigerate for 3-4 days or freeze for up to 2 months. Store without toppings. :::

:::references

• Adapted from Natasha's Kitchen - Chicken Tortilla Soup :::

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