Rotisserie chicken tortilla soup is a quick, flavorful twist on a classic—perfect for an easy weeknight dinner.
Why we love this recipe
This rotisserie chicken tortilla soup delivers big flavor with minimal effort. In about 30 minutes you get a comforting, nutritious meal the whole family will enjoy. Highlights:
- Fast and simple to prepare
- Rich, layered flavors and satisfying textures
- Good source of lean protein and vegetables
- Kid- and family-friendly
This recipe was first shared in 2011 and has been refined over time for clarity and better results.
What you’ll need
Here’s a quick look at the main ingredients for this soup.
- Meat from a whole rotisserie chicken, skin removed and meat shredded. Leftover roasted turkey can be used instead.
- Reduced-sodium chicken broth and a large can of diced tomatoes with juices (fire-roasted tomatoes work well).
- A quick spice mix: chili powder blend, onion powder, garlic powder, cumin, salt, and pepper, plus freshly squeezed lime juice. A packet of taco seasoning can be substituted if preferred.
- Toppings that make the soup special: fresh cilantro, sliced scallions, sliced avocado, crushed corn tortilla chips, and cheese (extra-sharp cheddar, pepper jack, or crumbled cotija are all good choices).
Level it up
For extra texture, cut fresh corn tortillas into strips and fry them in an inch of oil until crisp, then drain and salt. It takes a bit more time but elevates the soup.
My favorite source for meat
I use a curated meat delivery service for high-quality proteins. If you prefer sourced meat deliveries, choose a reputable provider that offers pasture-raised or organic options from trusted farms.
How to make it
A short overview of the method—full details are in the recipe card below.
- Combine the chicken broth, diced tomatoes, and spices in a pot and bring to a boil.
- Lower the heat, stir in the shredded chicken and lime juice, and simmer gently for five minutes.
- Ladle the soup into bowls.
- Top each serving with cilantro, scallions, avocado, cheese, and crushed tortilla chips.
Expert tips and FAQs
Tortilla soup (sopa de tortilla) originates from the region around Mexico City. This recipe is Mexican-inspired and meant as a quick, home-style version rather than an authentic regional preparation.
You can prepare the soup and most toppings (except avocado) up to three days ahead. Reheat the soup, slice the avocado, and add garnishes just before serving. Leftovers keep in airtight containers in the refrigerator for up to a week; the soup can also be frozen for longer storage.
More favorite chicken soup recipes
- Avgolemono (chicken, orzo, and spinach)
- Creamy chicken tortellini soup with spinach
- Chicken poblano soup
Rotisserie Chicken Tortilla Soup
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Ingredients
- 4 cups (950 ml) reduced-sodium chicken broth
- 1 28-ounce can diced tomatoes with juices
- 1 tablespoon chili powder blend
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Meat from a whole cooked rotisserie-style chicken (about 4 cups shredded)
- 1/4 cup (60 ml) freshly squeezed lime juice (about two limes)
- 1/2 cup fresh cilantro leaves, plucked from stems
- 4 scallions, white and green parts sliced
- 4 ounces (113 g) shredded extra-sharp cheddar (or pepper jack or cotija)
- 1 ripe Hass avocado, sliced
- 8 ounces tortilla chips, crumbled
Instructions
- In a medium pot, combine the chicken broth, diced tomatoes, chili powder, onion powder, garlic powder, cumin, salt, and pepper. Stir to combine.
- Bring the mixture to a boil over high heat.
- Reduce heat to medium-low. Stir in the shredded chicken and lime juice.
- Simmer gently for five minutes to meld flavors.
- Ladle the soup into bowls.
- Garnish each bowl with equal portions of cilantro, scallions, cheese, avocado, and crumbled tortilla chips.
Notes
- Shred the meat from a whole rotisserie chicken; removing the skin yields a leaner soup. Roasted turkey works as a substitute.
- Choose good-quality reduced-sodium chicken broth and canned diced tomatoes for the best flavor. Fire-roasted tomatoes add a smoky note.
- The spice mix and lime juice provide bright, quick seasoning. Use a taco seasoning packet if you prefer convenience.
- Toppings—cilantro, scallions, avocado, crushed chips, and cheese—add texture and balance. Use your favorite cheese or cotija for a tangy finish.
- For crisp tortilla strips, fry corn tortillas in hot oil until golden, drain, and salt. This step is optional but highly rewarding.
- To make ahead, prepare the soup and most toppings (except avocado) up to three days in advance. Reheat and add avocado and chips just before serving.
- Store leftovers in airtight containers in the refrigerator for up to a week, or freeze the soup for longer storage.
Nutrition
Carbohydrates: 61.7 g,
Protein: 39.4 g,
Fat: 22.8 g,
Fiber: 7.7 g
Nutrition information is automatically calculated and should be used as an approximation.
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