Chicken Tortilla Soup (With Rotisserie Chicken)

Chicken Tortilla Soup serves as the ideal effortless weeknight dinner. Packed with shredded chicken, corn, beans, and homemade tortilla strips, this soup constitutes a satisfying meal on its own. It's a comforting, substantial, and hearty option.

What's even more convenient? Similar to our Taco Soup and Chicken Chili, this Chicken Tortilla Soup Recipe effortlessly comes together in a single pot.

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Ingredients

• Soup base - use regular or low-sodium chicken broth combined with canned diced tomatoes (or Rotel with chilies) or fire-roasted tomatoes to form the base. You can elevate the taste by infusing various spices or a homemade taco seasoning mix.
• Crispy toppings - add texture and flavor with crispy tortilla strips. Make them by cutting corn tortillas into thin strips, frying until crispy, and then seasoning with a dash of salt. You can, of course use the store-bought tortilla strips if in a pinch.
• Protein - this version of Tortilla soup spotlights chicken. Opt for chicken breasts for a traditional taste or explore options like skinless chicken thighs or shredded chicken for diversity. I like to use rotisserie chicken.
• Vegetables - enhance the broth with onions, garlic, and jalapeños. Customize your soup with preferred veggies; while corn and tomatoes are suggested, red peppers or celery can also enhance the flavors. Adding black beans (or pinto beans) contributes to the soup's heartiness and satisfaction.

To Make Crispy Tortilla Strips:

For Pan Frying:

• Heat a pan over medium-high heat with ¼ cup of oil.
• Cut 6-8 (6") corn tortillas into thin strips and fry them in a couple of batches in the heated oil, adding more oil if necessary. It takes just a couple of minutes for tortillas to brown and become crisp.
• Once fried, take the strips out of the pan and allow them to drain on a plate lined with paper towels.

For Baking Tortilla Strips In The Oven:

• Toss the tortilla strips in a bowl with 2 tablespoons of oil until they are evenly coated.
• Spread the coated strips in a single layer on a cookie sheet.
• Bake them at 350˚F for approximately 15 minutes until they turn crispy.

Tips

• Utilize leftover chicken. Have a rotisserie chicken loitering in your fridge? Perhaps some leftover chicken breasts waiting to be used? Repurpose your leftover chicken to create a fresh batch of Chicken Tortilla Soup.
• Optional garnishes for the soup include diced avocado, sour cream, jalapeños, shredded cheese, and cilantro. For smoother melting, allow cheeses to reach near-room temperature and grate it from a block.
• You can use frozen or fresh corn instead of canned corn.
• For a creamy soup, add a couple of tablespoons of cream cheese at the end.

Freezing And Storing Instructions

More Mexican Inspired Recipes

• Crock Pot Chicken Chili
• Cajun Corn On The Cob
• Paula Deen Taco Soup
• Shrimp Tacos
• Steak Fajita Tacos
• Creamy Chicken Enchilada Casserole
• Crock Pot Chicken Enchilada