Recipe: Rotisserie Chicken - Quick & Delicious Chicken Tortilla Soup!

I’m a stay-at-home mama and wife and that usually means that I’m brainstorming what kind of dinner I need to start prepping by mid-day. I did use the word “brainstorming” right? Because the actual “prepping” part sometimes eludes me until around 4pm when I have that “oh shoot, what’s for dinner?” moment. And lately, I’ve been there more times than I’d like to admit. A quick stop by the grocery store for a rotisserie chicken and a few other ingredients later and voila! …problem solved. A restaurant-worthy presentation of an absolutely delicious chicken tortilla soup that the entire family loves – made in less than 20 minutes! Here’s how we did it…

Ingredients:

1 rotisserie chicken, cooked
1 package taco seasoning
15 oz. can diced tomatoes, drained
28 oz. can Las Palmas Green Chile Enchilada Sauce, or
19 oz. can Old El Paso Mild Red Enchilada Sauce
2 cups water
4 oz. can diced green chilies (mild)
1 teaspoon minced garlic
1 or 2 – 14.5 oz. cans chicken broth
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
15.25 oz. can whole kernel corn
1/4 cup cilantro, chopped
1-2 avocados, for serving
Sour cream, for serving
Shredded Mexican cheese, for serving

Instructions:

Before you get started, you’ll note that there are some variables in the ingredients list. Example: 1-2 cans of chicken broth and different sizes and flavors of enchilada sauce. Everything about this recipe can be adjusted to your preferred consistency and taste. For example, when using the green chili enchilada sauce, I only use about 2/3 of the can. I enjoy the red and green chili enchilada sauce, but the green is my favorite! I prefer to add 2 cans of chicken broth and just use my ladle to drain out extra broth when I serve the soup. There’s a lot of flexibility with this recipe, depending on your preferences, so experiment and enjoy!

In a large pot, combine your enchilada sauce, water and chicken broth. Set stovetop to medium-high heat. Add in the taco seasoning, diced tomatoes, green chilies, minced garlic, canned corn, and spices, including the chopped cilantro. Shred your cooked rotisserie chicken into small shredded pieces and add to your pot. When your soup has reached the desired temperature, remove from heat and serve warm. Top with shredded cheese, sour cream, and sliced avocados for an amazing look and taste! Enjoy!

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