Chicken Tortilla Soup With Fire Roasted Tomatoes

Name: Chicken Tortilla Soup With Fire Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rotisserie chicken shredded; 46 1/2 ounces low sodium chicken broth 1 32 oz can and 1 14.5 oz can; 14 1/2 ounces fire-roasted diced tomatoes; 4 1/2 ounces green chilies; 2 tablespoons chili powder; 1 tablespoon paprika; 4 cloves garlic roughly chopped; 1 yellow onion roughly chopped; 1 bell pepper roughly chopped; 1 cup frozen corn thawed; 6 corn tortillas sliced into 1/2 inch pieces; 1 tablespoon olive oil; 4 tomatoes; 1/2 red onion; 1/2 cup cilantro; 2 limes juiced; 2 limes juiced; 1 jalapeno sliced into 1/2 inch pieces; cheddar cheese grated; avocado sliced into bite sized slices; 6 corn tortillas; 2 tablespoons olive oil

Servings: persons

2 cups rotisserie chicken shredded
46 1/2 ounces low sodium chicken broth 1 32 oz can and 1 14.5 oz can
14 1/2 ounces fire-roasted diced tomatoes
4 1/2 ounces green chilies
2 tablespoons chili powder
1 tablespoon paprika
4 cloves garlic roughly chopped
1 yellow onion roughly chopped
1 bell pepper roughly chopped
1 cup frozen corn thawed
6 corn tortillas sliced into 1/2 inch pieces
1 tablespoon olive oil
4 tomatoes
1/2 red onion
1/2 cup cilantro
2 limes juiced
2 limes juiced
1 jalapeno sliced into 1/2 inch pieces
cheddar cheese grated
avocado sliced into bite sized slices
6 corn tortillas
2 tablespoons olive oil

1
1. Make pico de gallo: dice tomatoes, red onion. Roughly chop cilantro. Mix all of them together. Add lime juice. Mix together. Cover and refrigerate.
2
2. Add 1 TBSP Olive Oil to a large pot on medium high. Add onion, bell pepper and garlic. Cook until onion is softened, about 5 min. Add the chili and paprika powder. Mix together and cook another 2 minutes. Add tomatoes and green chilies. Mix together and cook for 2 minutes more. Add chicken broth. Mix together. Take off heat and use stick blender to puree broth until the consistency is smooth. Add tortillas and puree with stick blender until smooth.
3
3. Replace pot on heat and add chicken and corn. Mix and let simmer 15 minutes. Remove from heat.
4
4. Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices. Place on baking sheet and add olive oil. Toss together. Cook until crispy, about 10 minutes.
5
5. Place soup in bowl. Add garnish of lime juice, jalapeno, cheddar cheese, avocado , pico de gallo and tortilla strips.

1262

kcal

Calories

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups rotisserie chicken shredded, 46 1/2 ounces low sodium chicken broth 1 32 oz can and 1 14.5 oz can, 14 1/2 ounces fire-roasted diced tomatoes, 4 1/2 ounces green chilies, and more.

Yes, Chicken Tortilla Soup With Fire Roasted Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!