This tortilla soup is a deeply flavorful, warming Mexican-inspired dish built on a rich tomato-chile broth, tender shredded rotisserie chicken, and crispy tortilla strips. It comes together in about 40 minutes because the chicken is already cooked, making it a perfect weeknight dinner that tastes like it simmered all day. The combination of smoky chipotle, earthy cumin, and bright lime creates a balanced, satisfying bowl that’s endlessly customizable.
Ingredients
- 1 rotisserie chicken (about 2 lb / 900 g), meat shredded (about 4 cups / 500 g)
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder
- 1 chipotle pepper in adobo sauce, minced + 1 tsp adobo sauce
- 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes
- 6 cups (1.4 L) low-sodium chicken broth
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup (165 g) frozen corn kernels
- 1 tsp (5 g) salt, plus more to taste
- Juice of 1 lime (about 2 tbsp / 30 ml)
- For serving: tortilla strips, avocado, cilantro, shredded cheese, sour cream, lime wedges
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, jalapeño, cumin, chili powder, chipotle pepper and adobo sauce. Cook for 1 minute until fragrant.
- Add the fire-roasted tomatoes (with their juices) and cook for 2 minutes, scraping up any browned bits. Pour in the chicken broth and bring to a boil.
- Reduce heat to a simmer. Add the shredded chicken, black beans, and corn. Simmer uncovered for 15 minutes to meld flavors.
- Stir in lime juice and salt. Taste and adjust seasoning.
- Ladle into bowls and top with tortilla strips, avocado, cilantro, cheese, sour cream, and extra lime wedges as desired.
Tips
- Shred the chicken while it’s still warm: It’s easier and the meat stays juicier. Discard the skin and bones.
- Control the heat: For a milder soup, skip the jalapeño and use only half a chipotle pepper. For extra spice, add a pinch of cayenne.
- Make tortilla strips crispy: Bake or fry them separately and add right before serving, or they’ll get soggy in the broth.
- Use low-sodium broth: Rotisserie chicken is already salty; low-sodium broth lets you control the final seasoning.
Serving Suggestions
Serve the soup with warm corn or flour tortillas on the side, or over a scoop of rice for a heartier meal. A simple green salad with a citrus vinaigrette balances the richness. For a festive touch, offer a toppings bar with shredded cheese, diced avocado, pickled onions, and hot sauce.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add an extra can of black beans or pinto beans for protein.
- Creamy: Stir in ½ cup (120 ml) heavy cream or crème fraîche at the end for a richer texture.
- Smoky: Add 1 tsp smoked paprika along with the cumin for deeper smokiness.
- Green version: Replace the tomatoes with 2 cups (300 g) of salsa verde and use 4 cups (950 ml) broth instead of 6.
Storage and Reheating
Store the soup (without toppings) in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot (165°F / 74°C). You can also microwave individual portions in 1-minute intervals, stirring in between. The soup freezes well for up to 3 months; thaw overnight in the fridge before reheating. Add fresh lime juice and toppings after reheating for brightest flavor.
Frequently Asked Questions
Can I use chicken breasts instead of rotisserie? Yes. Poach or bake 1.5 lb (680 g) of boneless, skinless chicken breasts until they reach 165°F (74°C) on a food thermometer, then shred. Add them to the soup in step 3.
How do I make tortilla strips crispy without frying? Cut corn tortillas into thin strips, toss with a little oil, and bake at 375°F (190°C) for 10-12 minutes until golden and crisp. They stay crunchy for a few hours.
Can I make this in a slow cooker? Yes. Sauté the aromatics first, then add everything except the chicken and lime to a slow cooker. Cook on low for 4-6 hours. Add the chicken and lime 30 minutes before serving.
Is this soup spicy? It has a mild to medium heat from the chipotle and jalapeño. For a truly mild version, omit the jalapeño and use only 1 tsp of adobo sauce instead of the whole pepper.
What can I use instead of fire-roasted tomatoes? Use regular diced tomatoes and add ½ tsp of liquid smoke, or roast fresh tomatoes under the broiler until charred before adding.
Can I skip the beans? Absolutely. The soup is just as good without them; you might want to add an extra cup of broth to compensate.
Related
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- Chole Bhature Recipe: Delhi’s Famous Street Food
- Murphy’s Pakora Bar Glasgow-Style Pakora Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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