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Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup

  • Author: She's Almost Always Hungry
  • Total Time: 35 minutes
  • Yield: 6 1x


This recipe is a highly modified version of Sopa Azteca from San Angel Inn Restaurante in Epcot Center at Walt Disney World.



For the soup

2 cups rotisserie chicken, white or dark meat, shredded

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 teaspoons crushed red pepper, optional, to taste

1 quart low-sodium chicken broth

1 can petite diced tomatoes

2 teaspoons dried dill



Cayenne pepper, optional

For garnish

Tortilla chips, crushed

Monterey Jack cheese, shredded

Sour cream

Avocado, diced

Cilantro leaves

Lime wedges

Tajin Clasico (chile lime seasoning)


Heat the olive oil in a large pot. Sauté the onions, garlic, and crushed red pepper 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, cilantro, and avocado. Add a squeeze of lime and a sprinkling of Tajin, if desired.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Cuisine: Mexican-American


  • Calories: 253.18
  • Sugar: 2.20 g.
  • Sodium: 479.09 mg.
  • Fat: 13.90 g.
  • Saturated Fat: 3.11 g.
  • Carbohydrates: 9.22 g.
  • Fiber: 2.07 g.
  • Protein: 25.33 g.
  • Cholesterol: 74.55 g.

Keywords: rotisserie chicken, tortilla chips, avocado