Rotisserie Chicken Tortilla Soup

---

 

Warm up the family this weekend with “Rotisserie Chicken Tortilla Soup.” This super fast and easy to prepare soup is packed with a combination of delicious flavors that warm the body from the inside out. It’s  a perfect dish to serve family and friends at your next tailgate gathering!   

Click read more for Sista Felicia’s Step-by-Step recipe

Rotisserie Chicken Tortilla Soup

Last year I developed this recipe with items on hand in my pantry.  The family gave it a double thumbs up, and recommended I write down what I did before I forgot!…Little did they all know , I had already done so! 

Click Read More for Step-by-Step Recipe details and Photos

Rotisserie Chicken Tortilla Soup

Ingredients

3 tablespoons jalapeno infused oil

5 garlic cloves minced

1 cup sweet Vidalia onion; diced

2 carrots; peeled and diced

1 yellow pepper; diced

1 red pepper; diced

2 tablespoons minced jalapeno pepper; seeds removed

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1-2 canned chipotle peppers in adobo sauce; +1 teaspoon sauce (from can)

1 14 ounce can diced tomatoes in their juices

1 14oz can red kidney beans and can juices

1 14 ounce can Black beans; rinsed under cool water; and drained

4 cups chicken broth/stock

2 cups diced rotisserie chicken; bones and skin removed

1 1/2 cup frozen corn

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon chili powder

2 tablespoons fresh thyme; leaves only

1 6oz can tomato paste

5 flour tortilla; cut into strips; one quarter inch wide

3 cups La Spagnola vegetable olive oil blend all of oil blend oil

1 ripe avocado; diced

1 cup sour cream

2 scallion; diced (green & white parts)

1/2 cup fresh cilantro; diced

1 1/2 cups rat cheddar cheese; shredded; (can be purchased at The Cave Cheese Shop on Main Street in Gloucester)

Step-by-Step

1 combine jalapeno infused oil,  garlic, onion, carrot and peppers in medium-size saucepan; heat of over high heat setting; sauté 5 minutes; stirring often

2 add Salt and pepper; mix well

3 add chipotle peppers; sauté one minute

4 add diced tomato and their can juices; sauté one minute

5  add beans and chicken broth; mix well

6 add chicken and corn;  mix well; cook three minutes

7 add fresh thyme, cilantro and spices; mix well; lower heat to medium-high; simmer 10 minutes; stir often

8 heat La Spagnola Oil in medium size fry pan over high heat; working in batches add cut tortilla strips to hot oil; fry until golden in color

9 using slotted spoon or spider spatula remove and transfer tortilla strips from hot oil to cookie rack lined cookie sheet; cool 5 minutes

10 Ladle warm chicken tortilla soup into serving bowls; top with 1 tablespoon diced avocado; 1 tablespoon sour cream; 1 tablespoon shredded “Rat Cheddar Cheese;” 1 teaspoon freshly diced cilantro; and 1 teaspoon diced scallion

11 top with crispy golden tortilla strips; serve immediately