Spicy Rotisserie Chicken Tortilla Soup
70% authentic · Mexican-inspired
A flavorful twist on chicken soup, featuring rotisserie chicken, corn, beans, and a hint of spice, topped with crispy tortilla strips.
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Ingredients
- Rotisserie chicken3 cups, shredded
- Chicken broth6 cups
- Diced tomatoes1 (14.5 oz) can, undrained
- Black beans1 (15 oz) can, rinsed and drained
- Corn kernels1 cup (frozen or canned)
- Onion1/2 medium, chopped
- Garlic2 cloves, minced
- Chili powder1 tbsp
- Cumin1 tsp
- Jalapeño1, minced (optional)
- Lime juice1 tbsp
- Tortilla chipsfor garnish
- Avocadofor garnish
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
In a large pot, sauté the chopped onion and minced garlic (and jalapeño, if using) in a little oil (optional) over medium heat until softened, about 5 minutes.
- 2
Stir in the chili powder and cumin, and cook for 1 minute until fragrant.
- 3
Add the chicken broth, diced tomatoes (with juice), rinsed black beans, and corn kernels. Bring to a simmer.
- 4
Reduce heat to low, cover, and let simmer for 15-20 minutes to allow flavors to meld.
- 5
Stir in the shredded rotisserie chicken and lime juice. Heat through for about 5 minutes.
- 6
Season with salt and black pepper to taste.
- 7
Ladle the soup into bowls and garnish with crushed tortilla chips, sliced avocado, and fresh cilantro.
