Rotisserie Chicken Tortilla Soup; 30-minute meal
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Make a flavorful cheesy chicken tortilla soup using a rotisserie chicken and have dinner ready to eat in as little as 30-minutes.
Doesn’t a 30-minute meal sound simple? Well, I’m here to tell you you’ll be super surprised at how simple this recipe truly is and how wonderful it tastes. That’s right! A super flavorful dinner containing chicken can be stove-top ready in 30-minutes!
Ingredients:
- corn tortillas sliced and baked
- 1 pre-cooked rotisserie chicken deboned and diced or shredded
- 1 medium yellow onion chopped
- 3 cloves garlic (ran through a garlic press or minced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 (15 ounce) can black beans rinsed
- 1 (15.25 ounce) can gold and white corn drained
- 2 (14.5 ounce) cans diced tomatoes (I used 1 can petite diced and 1 can fire roasted diced)
- 1 (4 ounce) can diced green chiles
- 6 cups chicken broth
- 1 cup freshly grated cheese (I used Colby-Jack cheese)
- salt and pepper to taste
- Avocado diced or sliced – optional
- sour cream – optional
Directions:
Prepare Corn Tortillas
First preheat your oven to 425 degrees Fahrenheight. Slice tortillas into 1/2-inch strips. Place cut strips on a baking sheet in a single layer making sure none are touching. While making the soup bake tortilla strips for about 10 minutes or until crispy.
Prepare Soup
In a large pot add onion and spices and a splash of chicken broth and saute for about 1 minute on high heat. Add garlic and stir for about 30 seconds or just until you can smell the garlicy aroma.
Add corn, black beans, diced tomatoes, green chiles the remaining broth and diced or shredded chicken to pot and cook on high until mixture begins to boil then turn heat to simmer.
Dish up the hot soup into individual serving bowls, top with freshly grated cheese, a few baked corn tortilla strips and garnish with sour cream and sliced or diced avocado if desired.
Serve this rotisserie chicken tortilla soup in these traditional Mexican clay soup bowls and enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING ROTISSERIE CHICKEN TORTILLA SOUP AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Rotisserie Chicken Tortilla Soup; 30-minute meal
Make a flavorful cheesy chicken tortilla soup using a rotisserie chicken and have dinner ready to eat in as little as 30-minutes.
Ingredients
- corn tortillas sliced and baked
- 1 pre-cooked rotisserie chicken deboned and diced or shredded
- 1 medium yellow onion chopped
- 3 cloves garlic ran through a garlic press or minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 (15 ounce can) black beans drained and rinsed
- 1 (15.25 ounce can) gold and white corn drained
- 2 (14.5 ounce cans) diced tomatoes (I used 1 can petite diced and 1 can fire roasted diced)
- 1 (4 ounce can) diced green chiles
- 6 cups chicken broth
- 1 cup freshly grated cheese (I used Colby-Jack cheese)
- salt and pepper to taste
- 1 Avocado diced or sliced – optional
- sour cream optional
Instructions
Prepare Corn Tortillas
-
First preheat your oven to 425 degrees Fahrenheight. Slice tortillas into 1/2-inch strips. Place cut strips on a baking sheet in a single layer making sure none are touching. While making the soup bake tortilla strips for about 10 minutes or until crispy.
Prepare Soup
-
In a large pot add onion and spices and a splash of chicken broth and saute for about 1 minute on high heat. Add garlic and stir for about 30 seconds or just until you can smell the garlicy aroma.
Add corn, black beans, diced tomatoes, green chiles the remaining broth and diced or shredded chicken to pot and cook on high until mixture begins to boil then turn heat to simmer.
Dish up the hot soup into individual serving bowls, top with freshly grated cheese, a few baked corn tortilla strips and garnish with sour cream and sliced or diced avocado if desired.
Serve this rotisserie chicken tortilla soup in these traditional Mexican clay soup bowls and enjoy!
