Tortilla Soup With Rotisserie Chicken Recipes

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ROTISSERIE CHICKEN TORTILLA SOUP



Rotisserie Chicken Tortilla Soup image

Chilly weather chicken tortilla soup made with rotisserie chicken.

Provided by Suellen Maggard

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 7

4 (14.5 ounce) cans chicken broth
3 cups shredded rotisserie chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
½ cup salsa
5 (6 inch) corn tortillas
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
  • Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
  • Bake in the preheated oven until golden brown, about 5 minutes.
  • Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 27.9 g, Cholesterol 69.5 mg, Fat 13 g, Fiber 6 g, Protein 27.2 g, SaturatedFat 3.4 g, Sodium 1398 mg, Sugar 3.2 g

ROTISSERIE CHICKEN TORTILLA SOUP; 30-MINUTE MEAL



Rotisserie Chicken Tortilla Soup; 30-minute meal image

Make a flavorful cheesy chicken tortilla soup using a rotisserie chicken and have dinner ready to eat in as little as 30-minutes.

Provided by jettskitchen.com

Categories     Main Course

Time 30m

Number Of Ingredients 16

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)

Steps:

  • 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.
  • 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!

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Steps:

  • Preheat the oven to 375 degrees F.
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

SIMPLE ROTISSERIE CHICKEN TORTILLA SOUP



Simple Rotisserie Chicken Tortilla Soup image

Pick a rotisserie chicken that has been rubbed in barbecue spices or other aromatics to add extra flavor to this easy soup.

Provided by norasingley

Categories     < 30 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 19

4 tablespoons olive oil, divided
1 large yellow onion, roughly chopped
2 small poblano peppers, stemmed, seeded, and coarsely chopped
3 garlic cloves, thinly sliced
1 (4 lb) rotisserie chicken, meat pulled from bones into large pieces and skin reserved
kosher salt & freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground paprika
1 (15 1/2 ounce) can black beans, drained and rinsed
1 1/2 cups fresh corn (or frozen)
6 cups low sodium chicken broth
1/2 cup packed roughly chopped cilantro leaf, plus additional for serving
2 -4 tablespoons freshly squeezed lime juice, plus additional lime wedges for serving
corn tortilla chips, for serving
2 jalapenos, thinly sliced, for serving
1 cup coarsely grated cheddar cheese, for serving
2 scallions, thinly sliced, for serving
3/4 cup sour cream, for serving

Steps:

  • Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
  • Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.

Nutrition Facts : Calories 1038.5, Fat 69.4, SaturatedFat 22.2, Cholesterol 261.5, Sodium 436.9, Carbohydrate 31.2, Fiber 8, Sugar 4.2, Protein 73.7

HOMEMADE CHICKEN TORTILLA SOUP



Homemade Chicken Tortilla Soup image

Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.

Provided by ladyw4kids

Categories     Tortilla Soup

Time 20m

Yield 6

Number Of Ingredients 9

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

Steps:

  • Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
  • Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g

CHICKEN TORTILLA SOUP WITH CRISPY TORTILLA STRIPS



Chicken Tortilla Soup with Crispy Tortilla Strips image

When I moved to New York City, I craved a chicken tortilla soup like I used to find back home in Arizona. So, I made my own version with rotisserie chicken and packed it with flavor, using chipotle, tomatoes, garlic, cumin and coriander. Don't forget the toppings! I go for cilantro, avocado, queso fresco and lime juice with fresh, crispy tortilla strips.

Provided by Gabriela Rodiles

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, plus more for frying
1 small white onion, diced (reserve 1/4 cup for serving)
4 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cups low-sodium chicken broth
One 28-ounce can whole peeled tomatoes
1 small chipotle in adobo sauce, from one 7-ounce can chipotles in adobo sauce (see Cook's Note)
8 corn tortillas, 2 torn into large pieces and 6 cut into 1/4-inch thick strips
12 ounces shredded rotisserie chicken (about 3 cups)
2 limes, 1 juiced and 1 cut into wedges, for serving
Cilantro leaves, diced avocado and crumbled queso fresco, for serving

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
  • Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
  • Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
  • Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.

CHICKEN TORTILLA SOUP WITH ROTISSERIE CHICKEN & SAUSAGE



Chicken Tortilla Soup With Rotisserie Chicken & Sausage image

Make and share this Chicken Tortilla Soup With Rotisserie Chicken & Sausage recipe from Food.com.

Provided by Heather N.

Categories     < 4 Hours

Time 1h30m

Yield 1 crock pot, 10 serving(s)

Number Of Ingredients 22

4 (15 1/2 ounce) cans navy beans or 4 (15 1/2 ounce) cans great northern beans
2 (15 1/2 ounce) cans black beans
1 (15 1/2 ounce) can cannellini beans
32 ounces low sodium chicken broth
1 large yellow onion, diced
2 tablespoons minced garlic cloves
2 tablespoons ground cumin
2 1/2 teaspoons chili powder
3 teaspoons coriander
1 (1 1/4 ounce) packet low-sodium taco seasoning
2 limes, juiced
2 rotisserie-cooked chicken, shredded
16 ounces sweet Italian sausage
2 (10 ounce) cans Rotel tomatoes & chilies
1 -2 jalapeno (optional)
1 tablespoon Greek yogurt (per bowl soup topping)
1 tablespoon cilantro (per bowl soup topping)
2 tablespoons reduced-fat extra sharp cheddar cheese (per bowl soup topping)
5 -6 tortilla chips (topping)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
2 teaspoons white pepper

Steps:

  • Mash 2 cans of the navy or great northern beans and set aside. (this is used to thicken soup).
  • Heat diced onion in olive oil over medium heat until translucent.
  • Add garlic, cumin, coriander, chili powder, salt and pepper to onion mixture.
  • Stir in chicken stock.
  • Add mashed beans, and blend.
  • Add remaining beans, taco seasoning, rotel, lime juice, 1 minced jalapeno and simmer 20 minutes.
  • In a separate pan brown sausage.
  • Shred chicken meat, remove all skin first.
  • Add sausage and chicken to soup. Cook on medium-low heat an additional 20 minutes.
  • You may opt to use a crockpot for this recipe, if so cook on high 2 hours and then reduce to low until ready to serve.
  • Garnish soup with shredded cheddar cheese, sliced jalapeno, cilantro, a dollop of greek yogurt and tortilla chips when serving.

Nutrition Facts : Calories 853.9, Fat 28.6, SaturatedFat 7.4, Cholesterol 119.2, Sodium 1470, Carbohydrate 84.4, Fiber 28.1, Sugar 2.7, Protein 66.7

CHICKEN TORTILLA SOUP RECIPE BY TASTY



Chicken Tortilla Soup Recipe by Tasty image

Here's what you need: cooking oil, garlic, white onion, tomato, green chilli, black beans, frozen corn, salt, pepper, dried oregano, cumin, chili powder, chicken broth, rotisserie chicken, tortilla strip, fresh cilantro

Provided by Crystal Hatch

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 16

1 tablespoon cooking oil, of preference
1 clove garlic, minced
2 tablespoons white onion, diced
¼ cup tomato, diced
1 tablespoon green chilli, diced
¼ cup black beans
¼ cup frozen corn
salt, to taste
pepper, to taste
⅛ teaspoon dried oregano
⅛ teaspoon cumin
⅛ teaspoon chili powder
1 ½ cups chicken broth, or veggie broth
1 cup rotisserie chicken, shredded
tortilla strip, for garnish
fresh cilantro, for garnish

Steps:

  • In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
  • Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
  • Add broth, stir and bring to a simmer.
  • Add chicken and allow to heat through.
  • Serve with a sprinkle of tortilla strips and cilantro.
  • Enjoy!

Nutrition Facts : Calories 1290 calories, Carbohydrate 79 grams, Fat 85 grams, Fiber 6 grams, Protein 49 grams, Sugar 15 grams

HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY



Hearty Chicken Tortilla Soup Recipe by Tasty image

This hearty chicken tortilla soup is packed with flavor and is sure to fill you up. The chipotle peppers add a nice smoky flavor, while the jalapeños add a bit of heat.

Provided by Katie Aubin

Categories     Sides

Time 1h25m

Yield 8 servings

Number Of Ingredients 20

8 oz large white onion, roughly chopped
6 cloves garlic
1 jalapeño, seeded and roughly chopped
1 chipotle pepper in adobo sauce, to taste
1 cup fresh cilantro, loosely packed
4 roma tomatoes, roughly chopped
1 lb boneless, skinless chicken thighs
kosher salt, to taste
1 teaspoon dried oregano
2 tablespoons olive oil, divided
8 cups low sodium chicken stock
25 oz hominy, drained and rinsed
2 red bell peppers, seeded and chopped
¼ cup lime juice
onion, finely chopped
fresh cilantro
avocado, thinly sliced
cotija cheese, crumbled
tortilla strip
lime wedge

Steps:

  • Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
  • Season the chicken thighs on both sides with salt and the oregano.
  • In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
  • Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
  • Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
  • Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
  • Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
  • Enjoy!

Nutrition Facts : Calories 924 calories, Carbohydrate 68 grams, Fat 64 grams, Fiber 6 grams, Protein 14 grams, Sugar 21 grams

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From fromvalerieskitchen.com


ROTISSERIE CHICKEN SOUP WITH SALSA RECIPE - MY CRAZY GOOD LIFE
2018-03-26 Pull the meat from the rotisserie chicken and chop it into bite sized pieces. Add chicken meat, bones, and skin to the slow cooker. I grouped the bones and skin on one size …
From mycrazygoodlife.com


ROTISSERIE CHICKEN TORTILLA SOUP - UNCONDITIONALLY HER
2022-04-12 Directions: In a slow cooker, add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. Add chicken to skillet; …
From unconditionallyher.com


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