Tortilla soup

Tortilla soup
Prep time
Cook time
Total time
Serves: 4
  • 1 tbsp 1 tablespoon avocado oil
  • ½ pound rotisserie chicken, stripped the carcass of meat
  • 1 whole onion, diced
  • 2 cloves garlic, minced
  • 1 whole carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 cup tomatoes, diced
  • 3-4 whole jalapeno peppers, diced
  • 2 cups chicken stock
  • 2 tsp chili powder, ground
  • 1 tsp cumin powder, ground
  • ¼ tsp cayenne pepper, ground
  • 1 cup full-fat cream cheese
  • ¼ cup cilantro, fresh and chopped
  1. Remove the chicken meat from the rotisserie chicken and put aside.
  2. Heat the avocado oil in a large saucepan over medium-high heat. Saute the onion and garlic for 3 minutes until they are golden brown and softened.
  3. Stir in the carrot, celery, jalapenos, tomatoes, and the stripped chicken meat. Add in all the spices and mix for 1 minute.
  4. Pour in the chicken stock and bring the soup to a boil.
  5. Reduce the heat to low and simmer for 20-30 minutes until the vegetables are soft and tender.
  6. Stir in the heavy cream and cream cheese. Stir until cheese is melted. If the soup is too thick, add in ⅛ cup of chicken stock to make it thinner.
  7. Divide the soup into 4 bowls and garnish it with chopped cilantro. Serve warm and enjoy!