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Per serving
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- 1
Get the base going
Chop the onion, mince the garlic, and seed and chop the jalapeno. Heat the olive oil in a Dutch oven or big heavy pot over medium heat. Toss in the onion and let it sweat down until soft and tender, about 5 minutes. You want it translucent, not browned.
- 2
Bloom the chiles and spices
Add the green chiles, minced garlic, chopped jalapeno, and the cumin. Stir it around for about a minute until everything smells incredible. This is the move that gives the soup actual depth instead of tasting like canned tomato water.
- 3
Build the broth
Pour in the tomato sauce, the diced tomatoes with all their juice, and the chicken broth. Stir it together and bring it up to a boil, then knock the heat back down to a simmer.
- 4
Add the chicken
Strip the rotisserie chicken (skin off, meat shredded into bite-size pieces). Stir the chicken into the simmering soup. Let it simmer uncovered for 10 minutes to let everything come together.
- 5
Finish bright
Mince the cilantro and stir it in along with the lime juice, salt, and pepper. Taste it. If it needs more salt, give it more salt. If it needs more lime, hit it again. This is the brightness move.
- 6
Bowl it up
Ladle the soup into bowls. Top with crushed tortilla chips, shredded Monterey Jack, sliced avocado, and a lime wedge for squeezing right at the table. Go heavy on the toppings — that is the entire point of this soup.
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30-Minute Chicken Tortilla Soup
Created by: TacoEveryDay
Ingredients
- 2 tablespoons olive oil
- 1 whole large onion
- 4 ounces canned chopped green chiles
- 2 cloves garlic
- 1 whole jalapeno pepper
- 1 teaspoon ground cumin
- 15 ounces canned tomato sauce
- 14 1/2 ounces canned diced tomatoes with garlic and onion
- 5 cups reduced-sodium chicken broth
- 1 whole rotisserie chicken
- 1/4 cup fresh cilantro
- 2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed tortilla chips
- 1 cup shredded Monterey Jack cheese
- 1 whole avocado
- 1 whole lime
Instructions
- Get the base goingChop the onion, mince the garlic, and seed and chop the jalapeno. Heat the olive oil in a Dutch oven or big heavy pot over medium heat. Toss in the onion and let it sweat down until soft and tender, about 5 minutes. You want it translucent, not browned.
- Bloom the chiles and spicesAdd the green chiles, minced garlic, chopped jalapeno, and the cumin. Stir it around for about a minute until everything smells incredible. This is the move that gives the soup actual depth instead of tasting like canned tomato water.
- Build the brothPour in the tomato sauce, the diced tomatoes with all their juice, and the chicken broth. Stir it together and bring it up to a boil, then knock the heat back down to a simmer.
- Add the chickenStrip the rotisserie chicken (skin off, meat shredded into bite-size pieces). Stir the chicken into the simmering soup. Let it simmer uncovered for 10 minutes to let everything come together.
- Finish brightMince the cilantro and stir it in along with the lime juice, salt, and pepper. Taste it. If it needs more salt, give it more salt. If it needs more lime, hit it again. This is the brightness move.
- Bowl it upLadle the soup into bowls. Top with crushed tortilla chips, shredded Monterey Jack, sliced avocado, and a lime wedge for squeezing right at the table. Go heavy on the toppings — that is the entire point of this soup.