The World's Best Tortilla Soup

This tortilla soup, topped with corn chips, sour cream, and Cheddar, is easy to make with rotisserie chicken, tomatoes, broth, and chile peppers.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 562 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 (8 ounce) container sour cream
• 1 teaspoon ground black pepper
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons ground cumin
• 2 teaspoons chili powder
• 1 (8 ounce) package shredded Cheddar cheese
• 1 white onion, diced
• 2 cloves garlic, diced
• 1 (15 ounce) can diced tomatoes
• 1 (32 ounce) can chicken broth
• 1 lime, sliced into wedges
• 4 large fresh tomatoes, diced
• 2 Anaheim chile peppers, stemmed and seeded
• 1 whole rotisserie chicken, torn into bite-sized pieces
• 3 cups crushed corn chips
• 1 avocado - peeled, seeded, and sliced
• 3 sprigs cilantro, diced
• 1 jalapeno pepper, stemmed and seeded

Recipe Instructions

Step 1

Heat oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.

Step 2

Mix Anaheim chile peppers, jalapeño pepper, cumin, chili powder, and black pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.

Step 3

Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado, and cilantro.