Chicken Tortilla Soup

Ingredients

• 1 whole Rotisserie Chicken (About 2.5 lb, skin removed and shredded)
• 1 medium Green Bell Pepper (Diced)
• 1 medium Red Bell Pepper (Diced)
• 1 medium Yellow Bell Pepper (Diced)
• 1 large Onion (Diced)
• 2 medium Carrot (Diced)
• 2 stalks Celery Stalks (Diced)
• 1/4 cup Fresh Cilantro (Chopped, plus extra for garnish)
• 4 cloves Garlic (Minced)
• 2 Tbsp Red Jalapeño Chili Oil (Adds smoky heat)
• 1 tsp Soy Sauce (Optional drizzle for extra umami)
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper (Freshly ground)
• 1/2 tsp Garlic Powder
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 2 Bay Leaves
• 6 cups Chicken Stock (Low‑sodium preferred)
• 2 Tbsp Cornstarch (Mixed with 2 Tbsp cold water to form slurry)
• 1 cup Shredded Cheese (Cheddar, Monterey Jack, or Mexican blend)
• 2 cups Crispy Tortilla Strips (Store‑bought or homemade baked strips)

Instructions

1. Prep Vegetables

   Dice the green, red, and yellow bell peppers, onion, carrots, and celery into bite‑size pieces. Set aside in a bowl.

   Time: PT10M

2. Shred Rotisserie Chicken

   Remove the skin from the rotisserie chicken, discard or set aside for extra flavor, then pull the meat off the bones and chop into bite‑size pieces.

   Time: PT5M

3. Sauté Vegetables

   Heat the red jalapeño chili oil in the stockpot over medium‑high heat. Add the diced bell peppers, onion, carrot, and celery. Stir‑fry until the vegetables begin to soften and the oil is fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium-high heat

4. Add Garlic and Spices

   Add minced garlic, kosher salt, black pepper, garlic powder, ground cumin, dried oregano, and bay leaves. Stir for 2–3 minutes until the garlic is fragrant and the spices bloom.

   Time: PT3M

   Temperature: Medium heat

5. Combine Chicken and Stock

   Add the shredded rotisserie chicken to the pot, stirring to coat with the aromatics. Pour in the chicken stock, increase heat to bring to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: Medium heat

6. Simmer the Soup

   Let the soup simmer uncovered for 20 minutes, allowing the vegetables to release their flavors and the broth to meld.

   Time: PT20M

   Temperature: Low simmer

7. Thicken with Cornstarch Slurry

   In a small bowl, mix cornstarch with cold water until smooth. Slowly whisk the slurry into the simmering soup and cook for another 2–3 minutes until the broth thickens slightly.

   Time: PT3M

   Temperature: Low simmer

8. Finish with Cilantro

   Stir in the chopped fresh cilantro and a drizzle of soy sauce if desired. Remove the bay leaves.

   Time: PT2M

9. Serve and Garnish

   Ladle soup into bowls, top each with shredded cheese and a handful of crispy tortilla strips. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Rotisserie Chicken: Cooked chicken breast, Cooked chicken thighs
• Instead of Green Bell Pepper: Poblano pepper, Zucchini
• Instead of Red Bell Pepper: Red chili pepper, Paprika (for color only)
• Instead of Yellow Bell Pepper: Yellow squash, Gold potatoes (for texture)
• Instead of Onion: Shallots, Leeks
• Instead of Carrot: Parsnip, Sweet potato (small dice)
• Instead of Celery Stalks: Fennel stalk, Celery seed (for flavor only)
• Instead of Fresh Cilantro: Parsley, Coriander leaves
• Instead of Garlic: Garlic powder (1 tsp), Garlic paste
• Instead of Red Jalapeño Chili Oil: Regular chili oil, Olive oil + crushed red pepper flakes
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Kosher Salt: Sea salt, Table salt (use 3/4 tsp)
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: Granulated garlic
• Instead of Ground Cumin: Ground coriander, Chipotle powder (for smoky note)
• Instead of Dried Oregano: Mexican oregano, Marjoram
• Instead of Bay Leaves: Thyme (1 tsp), None (omit)
• Instead of Chicken Stock: Vegetable stock, Water + bouillon cube
• Instead of Cornstarch: All‑purpose flour (2 Tbsp), Arrowroot powder
• Instead of Shredded Cheese: Queso fresco, Vegan cheese
• Instead of Crispy Tortilla Strips: Tortilla chips (crushed), Corn chips

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Stockpot
• Wooden Spoon or Silicone Spatula
• Measuring Spoons
• Measuring Cups
• Small Bowl
• Ladle (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Shredding the rotisserie chicken while keeping it moist
• Blooming the spices in the chili oil
• Creating a smooth cornstarch slurry to avoid lumps
• Adding tortilla strips just before serving to retain crispness

Chef Tips from the Video

• Save the chicken skin and simmer it with the stock for an extra depth of flavor, then discard before serving.
• Toast tortilla strips in the oven at 350°F for 5‑7 minutes with a drizzle of oil for extra crunch.
• Add a pinch of smoked paprika for a subtle smoky undertone.

Troubleshooting

Storage

Refrigerator: Store soup in an airtight container for 3–4 days. Keep tortilla strips separate.

Freezer: Freeze soup (without tortilla strips) in freezer‑safe bags for up to 2 months. Thaw and reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The soup can be made a day ahead; refrigerate and reheat gently before serving.
• Prepare tortilla strips in advance and store in an airtight container to stay crisp.
• Add a squeeze of fresh lime juice just before serving for extra brightness.

Frequently Asked Questions