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Rotisserie Chicken Tortilla Soup

Rotisserie Chicken Tortilla Soup

Rotisserie Chicken Tortilla Soup

Soup might not come to mind as a warm weather food but it does at our castle.  I make chicken tortilla soup and we add shredded lettuce, tomatoes, green onions, shredded cheddar and crushed tortilla chips.  It’s like having salad IN your soup!  Or you could think of it as turning a taco salad into a soup.  However you think of it, the flavors are luscious and one loaded bowl will fill your stomach.

Rotisserie Chicken Tortilla Soup

Rotisserie Chicken Tortilla Soup

This particular version of tortilla soup started with a rotisserie chicken from the grocery store.  We had a few pieces off the chicken for a quick meal one night then my P.S. (Princely Spouse) removed the rest of the chicken from the carcass.  I put the bones into a soup pot, covered it with water and simmered it for 3 hours on medium low heat.  The bone broth smelled wonderful all evening.

After several hours I let the pot of broth cool for about 30 minutes then strained the broth into a container.  I refrigerated the broth for another day.

It was 3 days later before I had the time to whip up a pot of soup using the broth.  I adapted one of my own recipes, one with pumpkin, to make a tasty pot of chicken tortilla soup.  But I get ahead of myself.  First I put the soup pot on the stove over medium heat with a drizzle of olive oil.  I added diced orange sweet bell pepper, celery and onion.  I let them fry until the onion was turning translucent, then added a tablespoon of diced jalapeno.  You could add more, I prefer less heat.

I drained and rinsed 2 cans of black beans and added them to the pot along with a can of coconut milk.  I used the coconut milk due to being lactose intolerant.  You could use regular milk.  I milk adds a creaminess to the final taste.  I add a can of pumpkin for a richer broth.  You don’t actually taste any pumpkin in the finished soup, just as you don’t taste any coconut from the milk.

I also added a can of diced tomatoes and the 4 cups of chicken broth I’d made from the rotisserie chicken bones.  I stirred well then added seasonings.  I used my usual chili powder, garlic powder, oregano and cumin.  More on the cumin, it’s my favorite way to have bold Mexican flavors.  I added some salt and pepper but would add more later.

While the pot of soup simmered on medium low for about an hour I diced my leftover chicken and set it aside.  I also squeezed about 1/4 cup of lime juice and had that waiting.  I stirred the soup pot occasionally.

When my soup was ready I added the chicken and lime juice and let it heat through a few minutes.  I didn’t want to cook the chicken again, just heat it.  I also taste tested my soup and ended up adding quite a bit more salt and some black pepper until I was satisfied with the flavor.

As I mentioned earlier, we eat this soup almost like a salad.  I cut up lettuce into thinner shreds, shopped some green onion, some tomato, dug out a bag of shredded cheddar and crushed up some handfuls of tortilla chips.

We garnish this soup heavily!  We have also been known to add diced avocado and sour cream.  Whatever you like on a taco goes great with this soup.  You could even substitute some browned ground beef for the chicken.

Delicious!  My P.S. and I tore into this soup/salad with gusto.  It had been awhile since we’d indulged in one of our favorite meals.  It’s so much more filling than you’d expect.  I overestimated my stomach’s capacity and didn’t finish my bowl.  Oops.  But there was plenty left over for two more meals in the next week and that also made us happy.

Rotisserie Chicken Tortilla Soup

Rotisserie Chicken Tortilla Soup

Rotisserie Chicken Tortilla Soup

  • Servings: 4-6 servings
  • Difficulty: easy
  • Print

A slightly spicy Mexican soup/salad combination!

  • drizzle of olive oil
  • 1 orange sweet bell pepper; diced
  • 2 stalks celery; diced (about 1/2 cup)
  • 1 medium onion; diced (about 1/2 cup)
  • 1 tablespoon jalapeno; diced (or more to taste)
  • 2 15 ounce cans black beans; rinsed and drained
  • 15 ounce can coconut milk
  • 15 ounce can pumpkin
  • 15 ounce can diced tomatoes
  • 4 cups chicken broth (I used bone broth made from rotisserie chicken bones)
  • small can tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken breast; diced
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • *Serve with garnishes listed below.  The cheese is important, the rest is your personal taste
In a soup pot sauté diced pepper and onion in a little oil until the onions are lightly browned. Add coconut milk, pumpkin, broth, beans, jalapeno, tomatoes, tomato paste and seasonings. Stir well and cook on medium high heat until bubbling.

Reduce heat to medium low and cook for an hour, stirring occasionally.

Add chicken and cook several minutes to heat through.

Add 2 tablespoons of lime juice and stir. Taste test, adding salt, pepper or other seasonings as desired.

*Serve hot with garnishes of choice: crushed tortilla chips, shredded cheese, sour cream, diced tomatoes, shredded lettuce, sliced black olives, cubed avocado, chopped cilantro or even steamed rice.

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