Best 2 Rotisserie Chicken Tortilla Soup Recipes

Rotisserie chicken tortilla soup is a satisfying and comforting dish that can be enjoyed any day of the year. With its blend of flavorful spices, tender chicken, and a hearty broth, this soup is sure to warm you up from the inside out. And because it's made with a rotisserie chicken, it's a quick and easy meal that can be on the table in no time. So if you're looking for a delicious and satisfying soup to enjoy with your family and friends, look no further than rotisserie chicken tortilla soup.

Here are our top 2 tried and tested recipes!

ROTISSERIE CHICKEN TORTILLA SOUP

Rotisserie Chicken Tortilla Soup image

Chilly weather chicken tortilla soup made with rotisserie chicken.

Provided by Suellen Maggard

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

4 (14.5 ounce) cans chicken broth
3 cups shredded rotisserie chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
½ cup salsa
5 (6 inch) corn tortillas
¼ cup chopped fresh cilantro

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
Bake in the preheated oven until golden brown, about 5 minutes.
Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 27.9 g, Cholesterol 69.5 mg, Fat 13 g, Fiber 6 g, Protein 27.2 g, SaturatedFat 3.4 g, Sodium 1398 mg, Sugar 3.2 g

TORTILLA SOUP WITH ROTISSERIE CHICKEN

TORTILLA SOUP WITH ROTISSERIE CHICKEN image

Categories Soup/Stew

Number Of Ingredients 26

Ingredients

8 5- to 6-inch diameter corn tortillas
4 teaspoons olive oil
2 cup chopped onions
2 tbsp chopped jalapeno
2 garlic clove, pressed
4 14 1/2oz cans low-salt chicken broth
4 cups water
2 28 oz cans Mexican-style stewed tomatoes with juices chopped green chiles
2 bay leaf
1 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
1 rotisserie chicken, cut into 1/2-inch-wide strips
1 lb bag of frozen sweet corn
2 cans of rinsed black beans
4 green onions, sliced
1/2 cup chopped fresh cilantro
4 tablespoons fresh lime juice
Avocado Relish
2 ripe California avocados
1 small vine-ripened tomato
2/3 cup finely chopped white onion (about 1/2 onion)
1 to 2 fresh serrano chilies
2 tablespoons chopped fresh coriander sprigs
2 teaspoons fresh lime juice
1 teaspoon coarse salt
1/2 teaspoon coarsely crushed black peppercorns

Steps:

Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet. Sauté garlic, jalapeno and diced yellow onions in the pot before adding broth; Combine broth, water, tomatoes, bay leaf, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken, corn and black beans; simmer about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper. Make relish while soup is simmering: Quarter avocados, removing pits, and peel. Cut avocados into 1/4-inch dice and finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if desired. In a bowl gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well. Divide relish, tortilla strips among 8 soup plates and ladle soup over mixture. Garnish soup with lime wedges. Sprinkle with tortilla strips and serve.

Tips:

Use a store-bought rotisserie chicken to save time and effort.
Shred the chicken into bite-sized pieces before adding it to the soup.
Use a variety of vegetables in your soup, such as onions, carrots, celery, and corn.
Add some diced tomatoes and green chilies for a little bit of spice.
Use a chicken broth or bouillon cubes to flavor the soup.
Season the soup with chili powder, cumin, and garlic powder.
Bring the soup to a boil, then reduce heat and simmer for at least 15 minutes.
Serve the soup with your favorite toppings, such as sour cream, cheese, and tortilla chips.

Conclusion:

Rotisserie chicken tortilla soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its simple ingredients and flavorful broth, this soup is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this rotisserie chicken tortilla soup a try. You won't be disappointed!

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