Recipe

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This 20-minute rotisserie chicken tortilla soup is the perfect quick and easy weeknight dinner recipe.

Learn how to make the most delicious one-pot tortilla soup using rotisserie chicken and some simple ingredients you probably have on hand.

bowl filled with chicken tortilla soup (red tomato base, corn, black beans) topped with tortilla strips and a spoon filled with the soup

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.

ladle filled with chicken tortilla soup (red tomato base, corn, black beans)

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)

bowl filled with chicken tortilla soup (red tomato base, corn, black beans) topped with tortilla strips

Servings: 6

Prep Time: 5

Cook Time: 20

Total Time: 25

This 20-minute rotisserie chicken tortilla soup is the perfect quick and easy weeknight dinner recipe.

4.93 from 28 votes

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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.