Sonoran-style chicken tortilla soup recipe made with rotisserie chicken, RO-TEL, queso fresco, tortilla chips and avocado in a clear broth. A super-easy 30-minute recipe.
The Sonoran version of tortilla soup is served with the cheese at the bottom of the bowl. The hot soup is ladled on top which melts the queso fresco into the broth. Diners can add their own crushed tortilla chips and avocado at the table.
This quick-and-easy chicken tortilla soup is one of the most popular recipes in my cookbook Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona. It is featured on CNN Underscored as one of the best ways to use leftover chicken.
Servings: 6
Sonoran-style chicken tortilla soup recipe made with rotisserie chicken, RO-TEL, queso fresco, tortilla chips and avocado anchored in a clear broth. A super-easy 30-minute recipe. 1 cup diced tomatoes and 1/4 cup canned diced green chiles can be substituted for the RO-TEL.
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
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.
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.
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