Almost every time I go to Costco, I leave with their rotisserie chicken!
Sometimes, I don’t even have a plan for it, but I know it will make my life easier the day of, or the day after. There are so many ways to use up rotisserie chicken!
I have already shared my Chicken Soup, Easy Grape Chicken Salad, Creamy Chicken and Rice Soup, Green Chicken Enchiladas, Green Chicken-Cabbage Enchiladas, Quinoa Enchilada Bake, and now it is time for my Life Changing Chicken Tortilla Soup!
I promise, you won’t be disappointed with this recipe! I call this soup Life Changing Chicken Tortilla Soup for a reason!
It will truly change the way you view soups.
If you have a restaurant that you go for Tortilla Soup, because you think it’s the best soup ever, you just may change your mind after making my Chicken Tortilla Soup!
So… you are looking at the pictures and you’re thinking “What’s so special about this soup? It’s not even garnished with cilantro or avocado or lime!”… Yes, it’s not garnished with anything. You know why? Because it doesn’t need anything. Sure, I could’ve done it just to make the pictures pretty, but I want you to see what really matters in this soup.
Every piece of chicken, every bean, every corn kernel or a piece of tomato, or onion, is bursting with flavor!
Did you notice that I shredded the chicken instead of cutting into pieces?
Yes, I purposely chose to shred the chicken by hand, instead of chopping, to avoid unnecessary debris that are created while cutting through the meat.
Also, you don’t have to use all of the chicken if you like your soup with more liquid than meat. I use all of it because my kids eat the chunky parts of soup and leave the broth. 🙁
This Chicken Tortilla Soup is so satisfying that you can easily consider this a meal on its own.
I am serious! Especially if you serve it with chips!
I know, who makes chips, right?! Must be pure craziness!
But, I do it every time I make my Chicken Tortilla Soup, because I AM crazy, and love to spoil my family! 🙂
Just imagine a bowl of hot Chicken Tortilla Soup with freshly fried, hot tortilla chips with seasoning on them…
I am pretty sure you got the picture. Now, you just need to let it happen! 🙂
As Always, Eat Well, Spend Wisely
- 1 rotisserie chicken
- 3 allspice corns
- 3 bay leaves
- 1 onion, diced
- 3 large garlic cloves, minced
- 2 tbsp olive oil
- 1 red pepper, diced
- 2 small jalapeño peppers
- 2 cans diced tomatoes (14.5oz)
- 2 cans corn, drained (14.5oz)
- 2 cans black beans, rinsed (14.5oz)
- 2 tsp garlic salt
- 4 tsp taco seasoning
- 1 cup taco sauce
- 1/2 tsp freshly ground pepper
- 1 tsp salt
- 1/2 cup cilantro, chopped
- yellow cheddar cheese. avocado and lime for garnish (optional)
- Place rotisserie chicken in a large pot and cover with water 1 inch above the chicken. Add allspice corns and bay leaves. Bring to boil and let it sit for 10 minutes. Take chicken out with a large slotted spoon and let it cool off. Peel skin off, de-bone and shred chicken.
- Sauté onion and garlic in olive oil in Dutch oven or a large pot. Add diced, red and jalapeño peppers and sauté it for another 2 minutes.
- Add diced tomates and marry flavors together.
- Strain in 8 cups of the homemade chicken broth.
- Add shredded chicken, corn and beans and bring to a gentle boil.
- Reduce heat to low and add taco sauce and seasonings.
- Serve hot with homemade chips. You may also garnish with some yellow cheddar cheese, extra cilantro, avocado or lime.
- To make homemade chips, cut corn tortillas like pizza and deep fry it in hot oil until golden. Take it out with a large slotted spoon onto a paper toweled bowl and sprinkle with seasoned salt.
I recently was forced to try this method when my electric cooktop stopped working! Here is what I did:
- I placed 2 FROZEN chicken breasts on the bottom of a Crock Pot.
- I diced an onion, 4 garlic cloves and 2 small jalapeño peppers. I added that on top of the chicken.
- I also added 2 cans of diced tomatoes and 2 cans of corn(drained).
- I had only 1 can of black beans in my pantry (I needed 2); I substituted that 1 missing can of black beans with 1 can of drained garbanzo beans.
- I covered all ingredients with 4 cups of water.
- I added 3 bay leaves, 3 allspice cloves, 2 tsp garlic salt, 4 tsp taco seasoning, 1 cup taco sauce, freshly ground pepper and 1 tsp salt.
- I set the crock pot for 6 hrs.
It cooked to perfection while I wasn’t home.
All I had to do when I got home, was take out the chicken breast and shred it with the help of 2 forks. I also added 1/2 cup of chopped cilantro.
The soup was very flavorful.
I served it with lime, cheddar cheese and tortilla chips!