Chicken Tortilla Soup


by: FransFavs

This savory chicken tortilla soup is a snap to make on a work night. Pick up a rotisserie chicken on the way home from work, and you can be eating this soup a half hour after you get home.


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serves: 8-10

2 cans (48 oz) chicken broth

1 cup chopped onion

3 cups water

1 cup "On the Border" salsa (or your favorite salsa)

3/4 cup uncooked rice

1/2 whole - 1 rotisserie chicken, deboned – quantity depends on how meaty you prefer your soup, estimate 2-4 cups cooked chicken

1/2 cup to 1 finely chopped cilantro

Nutrition Facts
Chicken Tortilla Soup

Servings Per Recipe: 8

Amount per Serving

Calories: 131

  • Total Fat: 1.5 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 10.7 mg
  • Sodium: 261.9 mg
  • Total Carbs: 20.5 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 2.1 g
  • Protein: 9.6 g

how is this calculated?

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1.  Bring chicken broth, onion, 3 cups water, and salsa to a boil in an 8-qt. saucepan.

2.  Lower heat and simmer for 5 or 10 minutes before adding rice to broth. Cook about 15 minutes, or until the rice is tender.

3.  Add chopped chicken and cilantro.

Cooks' note:
Serve topped with cubed avocado, Mexican blend cheese, and tortilla chips as accompaniments.

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