Go Back
Print Recipe

Easy Freezer-Friendly Chicken Tortilla Soup

Description: A quick, flavorful chicken tortilla soup made with shredded rotisserie chicken, mild green chiles, and a rich, seasoned broth. Perfect for freezing and reheating on busy weeknights.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Keyword: soup
Servings: 6

Ingredients

  • 2 tbsp butter
  • 1 medium yellow onion diced
  • ½ cup fresh cilantro chopped
  • 2 –3 tbsp diced mild green chiles
  • 1 tbsp minced garlic
  • 3 tsp chili powder
  • 1½ tsp paprika
  • 1½ tsp black pepper
  • ½ tsp cayenne pepper
  • 1½ tsp garlic powder
  • 1½ tsp adobo all-purpose seasoning
  • 1½ tbsp tomato paste
  • 6 cups chicken stock
  • 1 tbsp lime juice
  • 2-3 cups cooked shredded rotisserie chicken

Toppings

  • Store-bought tostadas broken into pieces
  • Shredded Mexican cheese
  • Sour cream
  • Diced avocado
  • Fresh cilantro
  • Lime wedges optional
  • Sliced jalapeño

Instructions

  • Melt butter in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until softened.
  • Add garlic, then cilantro, chili powder, paprika, black pepper, cayenne, garlic powder, and adobo seasoning. Stir and mix in tomato paste. Cook for approximately 1 minute.
  • Add chicken stock, green chiles, and shredded chicken. Stir until combined.
  • Bring to a gentle simmer. Cover, reduce heat to medium-low, and cook for 15 minutes.
  • Taste and adjust seasonings as desired.
  • Serve hot, topped with broken tostadas, shredded cheese, sour cream, avocado, and fresh cilantro.

Freezer Instructions

  • Allow cooked soup to cool promptly in shallow containers. Transfer to freezer-safe containers or bags, leaving room for expansion. Label and freeze for best quality within 2–3 months. Keep toppings separate.

Reheating Instructions

  • Thaw overnight in the refrigerator or reheat directly from frozen in a saucepan over low to medium-low heat. Stir occasionally and heat to 165°F. Add fresh toppings before serving.

Notes

Use mild green chiles in place of jalapeños for a gentler flavor.
Reduce cayenne pepper for a less spicy soup.
Store-bought tostadas eliminate the need to fry tortilla strips.
One large rotisserie chicken should generally provide enough shredded chicken.
This recipe is adapted from Eric Jones's Authentic Chicken Tortilla Soup at Dude That Cookz.