Bold chili lime heat layered into a rich, ready-to-finish tortilla soup base, loaded with tender pulled rotisserie chicken and, on the table, in under 25 minutes.
This Chili Lime Chicken Tortilla Soup takes the proven foundation of Brickman’s Chicken Tortilla Soup (#217801) and amplifies it with the bright, citrus-forward heat of Trade East Chili Lime Seasoning (#492596) and the hearty, tender protein of Gordon Choice Pulled Rotisserie Chicken (#441374). The result is a deeply flavored, satisfying soup that works equally well as an 8 oz. cup alongside an entree or a 14 oz. standalone bowl. With no raw protein handling and a three-ingredient build, this is one of the lowest-labor, highest-return additions any soup program can make.
Heat the soup base: Pour Brickman’s Chicken Tortilla Soup (#217801) into a large stockpot or steam-jacketed kettle. Bring to a gentle simmer over medium heat, stirring occasionally. Do not boil.
Season the broth: Stir in Trade East Chili Lime Seasoning (#492596). Start with 2 Tbsp., taste, and adjust as needed. The tortilla soup base carries its own seasoning, so add incrementally to avoid over-salting.
Add the chicken: Fold in Gordon Choice Pulled Rotisserie Chicken (#441374) directly from packaging. Stir gently to distribute throughout the broth. Simmer 8 – 10 minutes until the chicken is fully heated through and has absorbed the seasoned broth.
Final taste and adjust: Check seasoning one final time. If the soup has thickened beyond your target consistency during the simmer, thin with a small amount of water or chicken stock.
Portion and serve: Ladle into cups (8 oz.) or bowls (14 oz.). Serve immediately or hold in a steam table above 140°F.
