Quick Tortilla Soup

Kitchen Tested
  • Yield 7 cups
  • Prep 10 mins
  • Cook 20 mins

Use leftover roasted chicken in this quick weeknight main-dish soup.

Mark Boughton


1 can (15-ounce) fire-roasted tomatoes, undrained
1 medium onion, chopped
4 cups chicken broth
1 clove garlic
2 tablespoons chopped cilantro
3 cups shredded rotisserie chicken
Tortilla chips


  1. Place fire-roasted tomatoes, onion, chicken broth, garlic  and cilantro in a blender. Puree. Pour into a large saucepan. Add chicken. Bring to a boil; reduce heat and simmer 20 minutes. Garnish with tortilla chips.




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