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Cheesecake Factory's Tortilla Soup Copycat Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups rotisserie chicken shredded
  • 1 10-ounce can Rotel diced tomatoes and green chilies
  • 6 cups chicken broth
  • 1 cup corn kernels
  • 1 15-ounce can black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 6 corn tortillas cut into strips and fried
  • Avocado sour cream, shredded cheese, cilantro and lime, for topping

Method
 

  1. Combine the chicken broth, Rotel, corn and black beans in a large pot.
  2. Stir in the chili powder and cumin and bring to a simmer.
  3. Add the shredded chicken and simmer at least 20 minutes, up to 45 for deeper flavor.
  4. Fry or bake the tortilla strips until crisp while the soup simmers.
  5. Serve topped with the tortilla strips, avocado, sour cream, cheese, cilantro and a squeeze of lime.

Notes

Chili powder and cumin hit the core smoky profile. Rotel does double duty, giving acidity and heat in place of fresh tomatoes and jalapeno. Simmer at least 20 minutes; 30 to 45 deepens the flavor, especially with a parmesan rind or bay leaf added. Frying the tortilla strips is crispier and faster, baking uses less oil - both beat store-bought chips for freshness.