Chicken Tortilla Soup cooked on the stove using shredded rotisserie chicken and topped with homemade tortilla strips, fresh avocado and shredded jack cheese. This soup is full of delicious flavors and reminds me of the tortilla soup I used to order at Islands Restaurants which is amazing! You can serve this soup as a main dish, an appetizer, or as a side dish.

These are the tools you need to make this recipe:

Here are the ingredients that go into making Chicken Tortilla Soup from scratch:

1-1/2 lb. rotisserie chicken (3 cups shredded)
1/2 red bell pepper, diced
1 hatch chile pepper, diced
1 white onion, diced
2 cloves garlic, minced
1 carrot, peeled and finely diced
2 cups chicken broth
2-1/2 cups water
1 lime, juiced
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/4 tsp cayenne
1 tsp chili powder
2 tbsp cilantro
Toppings:
2 corn tortillas, sliced in thin strips
1-2 avocados, cut into 1/2″ chunks
1/2 cup jack cheese, shredded

How to make homemade Chicken Tortilla Soup:

Step 1: Add 1 tbsp oil to a large saucepan or dutch oven over medium heat. Once the pan is hot, add peppers, onions, carrots, salt, pepper, cayenne and chili powder. Cook for 8-10 minutes, stirring occasionally, until veggies are tender. Add garlic and cook for 1 more minute. Add remaining ingredients and bring to a low simmer. Simmer for 40 minutes.

Step 2: While the soup is simmering, make tortilla strips by tossing the strips into a large skillet over medium heat. Stir strips around for about 1-2 minutes until lightly crisp and golden on both sides. Remove from pan and set on a paper towel to cool.

Step 3: Once soup is done simmering, remove from heat and let cool for about 5 minutes.

Step 4: Serve your chicken tortilla soup with tortilla strips, chunks of avocado and jack cheese. Enjoy!

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