Rotisserie Chicken Tortilla Soup

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Do you buy rotisserie chicken from the store? I tend to buy one every other week! I end up saving the bones and carcass to make bone broth for a later use, and I use up all the meat from the bird to make all sorts of recipes! My easiest and favorite recipe has got to be my rotisserie chicken tortilla soup! 

I know that I say most of my recipes are easy, but this one is super simple and the flavors are super robust! My kids and my husband loved it! Easy peasy weeknight dinner, and you could prep the ingredients over the weekend! Serve it up with some guac and chips on the side! Or make it as a precursor to some enchiladas using rotisserie chicken

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Ingredients:

  • 1/2 of all the shredded meat from a rotisserie chicken (no bones!)
  • 1 tbsp of avocado oil
  • 1/2 of a red onion, diced 
  • 3 cloves of garlic, minced
  • 1 roma tomato, diced
  • 1 carrot, peeled and diced
  • 1 stalk of celery, diced
  • 2 – 3 jalapenos, sliced
  • 2 tsp of cumin powder
  • 1 tsp of coriander
  • 1 tsp of chili powder
  • 2 tsp of salt
  • 2 cups of chicken broth
  • 1 cup of water
  • Half a block of cream cheese
  • Cilantro for garnish
  • Tortilla strips for garnish

Directions:

  1. Heat the avocado oil in a large pot over medium to high heat. 
  2. Throw in onion and garlic and saute for about 3-4 minutes until they are a little softened. 
  3. Next, add in tomatoes, carrots, celery, and jalapenos. Give it all a good stir and cook for about 2 minutes. 
  4. Add in the rotisserie chicken, the cumin powder, the coriander powder, the chili powder, and the salt. Mix it all up and then add in the chicken broth and the water. 
  5. Bring to a boil, cover and reduce the heat to low. Simmer for about 25 minutes, when the vegetables are all soft and tender.
  6. Stir in the cream cheese block next and make sure it’s all melted and mixed in before serving!
  7. Divide between 4 bowls, and garnish with cilantro and tortilla chips! =)

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Rotisserie Chicken Tortilla Soup
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. * 1/2 of all the shredded meat from a rotisserie chicken (no bones!)
  2. * 1 tbsp of avocado oil
  3. * 1/2 of a red onion, diced
  4. * 3 cloves of garlic, minced
  5. * 1 roma tomato, diced
  6. * 1 carrot, peeled and diced
  7. * 1 stalk of celery, diced
  8. * 2 - 3 jalapenos, sliced
  9. * 2 tsp of cumin powder
  10. * 1 tsp of coriander
  11. * 1 tsp of chili powder
  12. * 2 tsp of salt
  13. * 2 cups of chicken broth
  14. * 1 cup of water
  15. * Half a block of cream cheese
  16. * Cilantro for garnish
  17. * Tortilla strips for garnish
Instructions
  1. 1. Heat the avocado oil in a large pot over medium to high heat.
  2. 2. Throw in onion and garlic and saute for about 3-4 minutes until they are a little softened.
  3. 3. Next, add in tomatoes, carrots, celery, and jalapenos. Give it all a good stir and cook for about 2 minutes.
  4. 4. Add in the rotisserie chicken, the cumin powder, the coriander powder, the chili powder, and the salt. Mix it all up and then add in the chicken broth and the water.
  5. 5. Bring to a boil, cover and reduce the heat to low. Simmer for about 25 minutes, when the vegetables are all soft and tender.
  6. 6. Stir in the cream cheese block next and make sure it's all melted and mixed in before serving!
  7. 7. Divide between 4 bowls, and garnish with cilantro and tortilla chips! =)
Love, Alfa http://www.alfasengupta.com/
 

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