Fire Roasted Chicken Tortilla Soup Recipe

Name: Fire Roasted Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Rotisserie Chicken (around 5 or 6 cups of chicken); 2 Cups fire roasted corn (I use Trader Joes); 1 Medium onion, chopped; 1 Bay leaf; 3-4 Cloves garlic, pealed; 2-3 Jalapenos rough chopped (I remove seeds); ½ Cups chicken broth; 2 16 oz Cans fire roasted (this is critical) tomatoes; 6 Limes (4 for juice 2 for garnish); 4 Tablespoons olive oil; Chipotle powder to taste (I start with just a pinch); Sea salt and ground black pepper to taste; 1 Bag of Donkey Chips (or your favorite tortilla chip)

Servings: persons

1 Rotisserie Chicken (around 5 or 6 cups of chicken)
2 Cups fire roasted corn (I use Trader Joes)
1 Medium onion, chopped
1 Bay leaf
3-4 Cloves garlic, pealed
2-3 Jalapenos rough chopped (I remove seeds)
½ Cups chicken broth
2 16 oz Cans fire roasted (this is critical) tomatoes
6 Limes (4 for juice 2 for garnish)
4 Tablespoons olive oil
Chipotle powder to taste (I start with just a pinch)
Sea salt and ground black pepper to taste
1 Bag of Donkey Chips (or your favorite tortilla chip)

1
In a large stock pot, saute onion in oil and a dash of chipotle powder, a dash of sea salt and dash of ground black pepper until translucent.
2
Add tomatoes, garlic, broth, jalapenos, bay leaf, 1/4 teaspoon sea salt, 1/8 teaspoon ground black pepper and the juice of 4 limes and the zest of 2 limes.
3
Simmer until jalapenos and garlic are soft.
4
Remove bay leaf.
5
Blend with a submersion blender until smooth.
6
Add corn.
7
Remove the chicken from the bones,shred/dice and add.
8
Serve with tortilla chips (I use Donkey Chips, they stand up to the soup).
9
Use shredded cheese, cilantro, avocado/guac, sour cream, and/or black beans for garnish.

500

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1 Rotisserie Chicken (around 5 or 6 cups of chicken), 2 Cups fire roasted corn (I use Trader Joes), 1 Medium onion, chopped, 1 Bay leaf, and more.

Yes, Fire Roasted Chicken Tortilla Soup 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!

Fire Roasted Chicken Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions