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