Rotisserie Chicken Tortilla Soup (Family Friendly)
This 20-minute rotisserie chicken tortilla soup is the perfect quick and easy weeknight dinner recipe.
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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.
Nutrition
Serving: 1 serving | Calories: 388kcal | Carbohydrates: 50g | Protein: 37g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 934mg | Potassium: 1559mg | Fiber: 12g | Sugar: 16g | Vitamin A: 989IU | Vitamin C: 38mg | Calcium: 150mg | Iron: 6mg
