Easy Chicken Tortilla Soup

This post is dedicated to my sister who had to put up with me calling her from work asking her to make this soup for me for dinner - all the time. This recipe is a vastly simplified and modified version of Sopa Azteca from the Mexican restaurant in Epcot Center at Walt Disney World. It by no means resembles traditional tortilla soup but it's become one of our family favorites. With a quick stop at the grocery store it can be easily pulled together in 20 minutes.

The only part of this soup that might take some planning is the avocado - unless you're very lucky and find a ripe one at your grocery store. But the rest of the ingredients are easy to pickup on the way home from work.

Feel free to modify the ingredients to your particular tastes. This is a very forgiving recipe.

Easy Chicken Tortilla Soup

2 cups rotisserie chicken, white or dark meat, shredded
2 tablespoons olive oil
1 medium onion, chopped
1-2 cloves garlic, minced
1-2 teaspoons crushed red pepper, optional, to taste
1 quart low-sodium chicken broth
2 cans petite diced tomatoes, preferably with jalapenos and cilantro
2 teaspoons dried dill
Cayenne pepper, optional

For garnish:
Tortilla chips, crushed
Monterey Jack cheese, shredded
Sour cream
Avocado, diced

Heat the olive oil in a large pot. Sauté the onions, garlic, and crushed red pepper (optional) until onions are soft but not browned, about 5 minutes.

Add the chicken broth, tomatoes with its juices, and dried dill. Bring to a boil then reduce heat and simmer for 15 minutes.

Add the shredded chicken and heat through. Season with salt and pepper to taste. For a spicier soup add cayenne pepper to taste.

To serve, put some crushed tortilla chips in the bottom of each bowl. Add soup then top with more crushed tortilla chips, cheese, sour cream, and avocado.


This sounds fabulous, thanks for sharing this recipe.