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Learn how to make the most delicious one-pot tortilla soup using rotisserie chicken and some simple ingredients you probably have on hand.
Quick Tortilla Soup with a Rotisserie Chicken
I’m one of those people who buys one rotisserie chicken and turns it into more than one epic rotisserie chicken dinner. Since my veggie tortilla soup is a hit every time I make it, it’s no surprise I also have a chicken version.
This rotisserie chicken tortilla soup goes from pot to bowl in just 30 minutes. Everyone eats it without complaints, and they leave the table with full bellies and empty bowls.
Ingredients
The star of this soup is shredded rotisserie chicken (cooked chicken leftovers also do the trick). I include onion, garlic, jalapeño, chili powder, ground cumin, lime juice, and cilantro to make this soup flavorful. To bulk it up, I add crushed tomatoes, corn (canned or frozen), and black beans. Finally, this soup calls for chicken broth or stock, tortilla chips, and avocado as the creamy topping.
How to Make Rotisserie Chicken Tortilla Soup
To save time, you can shred the chicken ahead of time. Then, you’ll sauté the aromatics, jalapeños, and spices; then add the tomato. Once it’s simmering, you’ll add the chicken, corn, black beans, water, and broth, and let it simmer covered. Right before serving, add lime juice and cilantro, and then top the soup with tortilla strips and avocado.
Tortilla Soup Toppings
Tortilla strips are the stellar topping of this soup, but you can add avocado slices, sour cream, shredded cheese, lime wedges, or guacamole.
More Rotisserie Chicken Recipes
Rotisserie chicken is a versatile ingredient you can use to build a variety of meals, like enchiladas, chicken tacos, or chicken Alfredo pasta. I also use rotisserie chicken leftovers to make chicken stew and lemon chicken and rice soup.
Rotisserie Chicken Tortilla Soup (Family Friendly)
Watch how it’s made:
Ingredients
- ½ rotisserie chicken, 2-3 cups, meat shredded
- 1 tablespoon oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 jalapeño, seeds removed, finely chopped
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 2 cans 28 oz crushed tomatoes
- 1 can 14 oz corn (1 ½ cups frozen), drained & rinsed
- 1 can 14 oz black beans, drained & rinsed
- 32 ounces low-sodium chicken broth or stock
- 1 cup water
- 1 lime, juiced
- ½ bunch cilantro, chopped
- Toppings for serving: tortilla strips and sliced avocado
Instructions
Prep:
- Pull the meat from ½ a rotisserie chicken and shred it into smaller pieces. You'll need 2 cups, can add more or reserve for another meal.
Cook:
- In a large pot over medium heat, heat oil. Add the onion, garlic, and jalapeño, and cook, stirring, until the onions are soft and translucent, about 3 minutes. Add the chili powder and cumin and stir for a minute to toast the spices.
- Add crushed tomatoes, with the liquid, into the pot and stir while cooking for about 3 minutes until they come to a simmer. Add the cooked chicken, the corn, and black beans, and stir.
- Add the chicken broth and water to the pot and bring everything to a boil. Reduce the heat and simmer for 15 minutes, covered.
Serve:
- Add the juice of 1 lime and chopped cilantro into the pot and stir to combine.
- Ladle the soup into bowls and top with a handful of tortilla strips and sliced avocado.
Store:
- Refrigerate leftovers for up to 4 days or freeze in airtight containers for up to 3 months.
Linda says
My family loves chicken tortilla soup. The little is very spice adverse as am I so I always lower the heat level, but it is biweekly meal at our house.
Gretchen Chapman says
Love the hearty flavors in this soup!
Jenny Barber says
We added tortilla strips, avocado & cheese for toppings! So delicious! Even my picky son devoured it! Love how easy & fast it is to make!