This chicken tortilla soup recipe comes together in under 30 minutes. It uses two smart shortcuts: rotisserie chicken and RO-TEL diced tomatoes and chiles. RO-TEL delivers tomato, green chile, and spice in one can – no chopping, no roasting, no extra steps. The result is a deeply flavored Sonoran-style clear broth with shredded chicken, crushed tortilla chips, melted queso fresco, and diced avocado. This chicken tortilla soup recipe comes from my cookbook Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona and featured on CNN Underscored as one of the best ways to use leftover chicken.

What Makes This Sonoran-Style Chicken Tortilla Soup Different?

This chicken tortilla soup recipe lets RO-TEL does the heavy lifting. A can of RO-TEL already contains diced tomatoes and green chiles in the right proportions. It’s a Sonoran pantry staple and a legitimate shortcut that doesn’t compromise flavor. The other key detail is the serving method. Cheese goes in the bottom of the bowl first, then the hot soup goes on top. The heat melts the queso fresco into the broth so every spoonful is creamy and rich. Diners add their own crushed tortilla chips and avocado at the table, so nothing gets soggy. That’s the Sonoran way.

Chicken Tortilla Soup Recipe: Easy Sonoran Style with Rotisserie Chicken

Servings: 6

Author: Jackie Alpers

This easy chicken tortilla soup recipe takes less than 30 minutes to make using RO-TEL diced tomatoes and chiles, and shredded rotisserie chicken. Crushed tortilla chips and melted cheese are anchored in the clear broth. RO-TEL can be substituted with 1 cup diced tomatoes and 1/4 cup canned diced green chiles.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium white onion diced (about 1 cup)
• 2 cloves garlic minced
• ½ cup dry white wine
• 1 10-ounce can RO-TEL tomatoes and chiles, hot or mild variety
• 3 cups shredded roasted or rotisserie chicken skin removed
• 4 cups chicken broth or stock
• 1 tablespoon dried Mexican oregano
• 1 teaspoon Lawry’s Seasoned Salt plus more to taste
• ½ teaspoon freshly ground black pepper
• ⅛ teaspoon ground cumin
• 1 bay leaf
• 2 to 3 tablespoons crumbled queso blanco queso fresco or Panela cheese per serving
• 6 tortilla chips (per serving)
• 1 avocado diced
• crushed dried chiltepin chiles crushed red pepper flakes, and/or salsa

Instructions

• In a large saucepan or stockpot, heat the olive oil and butter over medium-high heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
• Pour in the wine and cook for 1 minute. Add the RO-TEL and the shredded chicken; cook for about 3 minutes to meld the flavors.
• Add the broth, Mexican oregano, Lawry’s Seasoned Salt, pepper, cumin and bay leaf. Bring to a boil.
• Reduce the heat to medium and cook, covered, for 20 minutes. Remove the bay leaf and season with additional seasoned salt to taste.
• 
  To serve, put 2 to 3 tablespoons of cheese into the bottom of each wide, shallow bowl. Ladle in the soup. Let diners pile on their own crushed tortilla chips and diced avocado. Chiltepin chiles and crushed red pepper flakes will add more heat but less flavor than salsa, so offer both as options.

Notes

Frequently Asked Questions

Can I use rotisserie chicken in chicken tortilla soup? Yes! Rotisserie chicken is ideal for this recipe. The meat is already cooked, seasoned, and tender. Simply remove the skin, shred the meat, and add it directly to the soup. It cuts prep time significantly and adds flavor from the rotisserie seasoning. This recipe uses 3 cups of shredded rotisserie chicken.

What is RO-TEL and can I substitute it? RO-TEL is a canned product containing diced tomatoes and green chiles, widely available at most grocery stores. It's a Sonoran and Southwestern pantry staple that adds tomato flavor and mild chile heat in one ingredient. If you can't find it, substitute 1 cup diced tomatoes plus ¼ cup canned diced green chiles. The hot variety adds more kick; the mild variety keeps it family-friendly.

What is Mexican oregano and is it different from regular oregano? Mexican oregano is a different plant from Mediterranean oregano with a more citrusy, slightly anise-like flavor. It's a common ingredient in Sonoran and Northern Mexican cooking and pairs especially well with chile-based broths. Find it at Latino grocery stores or online. In a pinch, regular oregano works but the flavor will be slightly different.

What cheese is best for chicken tortilla soup? This recipe calls for queso blanco, queso fresco, or Panela cheese — all mild, crumbly Mexican cheeses that melt softly into the hot broth without becoming stringy. Queso fresco is the easiest to find at most supermarkets. Avoid sharp cheddar or mozzarella, which don't melt the same way in a clear broth.

Can I make chicken tortilla soup ahead of time? Yes! The soup base keeps well refrigerated for up to 3 days. Store the tortilla chips, avocado, and cheese separately and add them fresh when serving. The broth actually improves overnight as the flavors develop. Reheat gently on the stovetop before serving.

What is Sonoran-style cooking? Sonoran-style cooking refers to the culinary traditions of the Sonora, Mexico and southern Arizona borderlands region. It emphasizes bold flavors, fresh ingredients, and chile heat, with strong Spanish and indigenous Tohono O'odham influences. Tucson, Arizona - a UNESCO Creative City of Gastronomy, is the most well-known American city for Sonoran cuisine. Jackie Alpers' Taste of Tucson cookbook documents these traditions in depth.

Course Main Course, Soup

Cuisine Mexican, Sonoran Style Mexican

Keyword chicken recipes tortilla soup, Chicken tortilla soup recipe, Mexican chicken soup recipe, mexican soup recipe, quick and easy tortilla soup recipe, rotisserie chicken tortilla soup recipe, Sonoran Tortilla Soup recipe with chicken, Torilla Soup recipe

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