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Chicken Tortilla Soup

Amanda Cooks & Styles
Chicken Tortilla Soup cooked on the stove using shredded rotisserie chicken and topped with homemade tortilla strips, fresh avocado and shredded jack cheese.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course, Side Dish
Cuisine Mexican
Servings 4 people


  • 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


  • 2 corn tortillas sliced in thin strips
  • 1-2 avocados cut into 1/2" chunks
  • 1/2 cup jack cheese shredded, optional


  • 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.
  • 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.
  • Once soup is done simmering, remove from heat and let cool for about 5 minutes.
  • Serve your chicken tortilla soup with tortilla strips, chunks of avocado and jack cheese(optional). Enjoy!
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