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Rotisserie Chicken Tortilla Soup

Course Soup
Cuisine American
Keyword Rotisserie Chicken Tortilla Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 488kcal


  • 3 tablespoon butter, unsalted
  • 1 medium onion
  • 2 clove garlic
  • 2 cup dry white wine
  • 10 medium tomato, red
  • 1 cup cilantro
  • 12 ounce rotisserie chicken
  • 1 teaspoon cayenne or red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 4 ounce tortilla chips
  • 2 medium avocado

Serve With

  • 2 cup grapes


  • Melt butter in a medium saucepan over medium-low heat. Chop onion and mince garlic; add to melted butter. Cover and allow to cook for 5 minutes.
  • Increase heat to medium-high and add wine; bring to boil and reduce liquid by half.
  • Remove skins and seeds from tomatoes, then dice and add to reduced liquid. Cook for 25 minutes, stirring occasionally to prevent sticking. Meanwhile, chop cilantro and shred chicken; set aside.
  • Remove tomato mixture from heat; allow to cool. Add to blender or food processor and puree. Return to saucepan and add cilantro, cayenne, and chicken. Bring to a simmer over medium heat. Season with salt and pepper and stir to combine; cook for 3-4 minutes. Serve topped with tortilla chips and avocado with grapes on the side.


Calories: 488kcal | Carbohydrates: 40g | Protein: 17g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 502mg | Fiber: 9g | Sugar: 16g