Rotisserie Chicken - Part II Chicken Tortilla Soup

Actually, this time I had bought the rotisserie chicken because I had a craving for Chicken Tortilla Soup. I normally make it from scratch poaching the chicken breast. The seeds for this blog was already germinating in my mind...I was thinking of my daughter. I decided on the rotisserie chicken to come up with some recipes for her.


This recipe is great when you are almost at the end of the bag of tortilla chips. The broken chips or crumbs can be used to thicken the soup. But don't be deterred if you have don't have an open bag of chips. Just buy a new bag and crush away those chips!




Chicken Tortilla Soup
shredded rotisserie chicken breast or thighs
1 white onion, diced
2 cloves garlic, finely minced
1 stalk of celery, diced ( not traditional but I like the addition)
1 tablespoon olive oil
2 bay leaves
1 cup chopped tomatoes
1/2 teaspoon of oregano, preferably mexican
1/ teaspoon pepper
1 teaspoon minced jalapeno or 1/2 teaspoon of chili flakes or to taste
4 quarts chicken stock
1 handful or two of crushed tortilla chips 
whole tortilla chips for garnishing
1/4 cup chopped fresh cilantro
6 tablespoon lime juice


Garnishes
Avocado, cubed
additional chopped fresh cilantro
lime wedges
whole tortilla chips

The ingredients

Heat 1 tablespoon of olive oil in a saucepan. Add onions, garlic and celery. Stir often. Cook until onions are soft and translucent. Add chicken stock and bay leaves. Bring to a boil. Add the shredded chicken. Add tortilla crumbs or just crush whole tortilla chips in your hands into the pot. Finally add tomatoes, cilantro and lime juice. Simmer for 5 minutes. Taste and adjust seasoning if necessary.

Ladle into soup bowls. Top with avocado cubes, cilantro and tortilla chips