Rotisserie Chicken Tortilla Soup

Key Ingredients and Substitutions

With just a few staples and a rotisserie chicken, you can make this hearty, comforting tortilla soup in 30 minutes.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Rotisserie Chicken: To make this a quick dinner option we opted for store-bought rotisserie chicken. We used a combination of both white and dark meat for both flavor and texture. Cooked chicken breasts and/or thighs can be substituted for the rotisserie chicken but we recommend using bone-in for the additional flavor.
• Aromatics: We used a combination of garlic, onion, and bell pepper that we cooked in olive oil. For additional heat, you can add jalapeño or similar pepper.
• Spices and Herbs: Cilantro is a classic in Mexican dishes but if you are not a fan then substitute parsley, Mexican oregano, or celery leaves. For heat and flavor our tortilla soup recipe uses both chili powder and cumin. You could substitute a low-sodium taco seasoning if that is all you have on hand.
• Chicken Broth: To get the deepest flavor use a good broth or stock. We recommend a low-sodium version so that you can adjust and control the seasoning especially since the rotisserie chicken has probably been seasoned when it was cooked.
• Tomatoes: Use your preferred brand of diced canned tomatoes. Or for a little extra flavor (and heat) you can use diced tomatoes with chiles such as Rotel.
• Corn: Adding both sweetness and earthiness to the soup, corn also adds texture. You can use frozen, fresh, canned, or even roasted corn.
• Black Beans: Besides adding a little more protein to the tortilla soup, they also add some flavor and texture to the soup.

Variations

• Change up the protein. Substitute the shredded chicken with shredded pork, beef, or carnitas for a south-of-the-border twist. 
• Add more veggies. Diced carrots, zucchini, or poblano peppers add bursts of color and nutrients. Sauté them with the onions for extra flavor. Try adding in a handful of spinach, kale, or swiss chard for a vitamin boost and a vibrant green hue.
• Kick up the heat. Add jalapeños, seeds and all, for a fiery kick. Serrano peppers or a pinch of cayenne pepper can also crank up the heat. Chipotle pepper adds a smoky depth of flavor with a subtle heat. Start with a little and adjust to your preference.

How to Make Rotisserie Chicken Tortilla Soup

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Leftover soup freezes beautifully, so make a big batch and enjoy it all week long!

1. Cook the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper, stirring occasionally, until softened and fragrant, about 5 minutes.

2. Add the spices: Toss in minced garlic, chili powder, and cumin, letting them cook for 1 minute to release their flavor.

3. Simmer the soup: To the pot add the can of diced tomatoes, black beans, corn, and chicken broth. Bring the mixture to a lively boil, then gently simmer for 10 minutes, letting the flavors meld.

4. Add the chicken: Stir in shredded rotisserie chicken, along with chopped fresh cilantro and a pinch of salt, if necessary. Continue simmering for 5 more minutes, letting the chicken warm through.

5. Serve: Ladle the piping hot soup into bowls and top with a handful of crispy tortilla strips or crushed tortilla chips. Get creative with additional garnishes -squeeze in a wedge of lime, dollop on creamy avocado, add a swirl of sour cream, or sprinkle on your favorite cheese for a personalized burst of flavor.

Make-Ahead and Storage

Make-Ahead: You can make the entire soup base, including the aromatics, spices, tomatoes, beans, corn, and broth, up to 3 days in advance. Simply store it in an airtight container in the refrigerator.

How to Store: Once the soup has cooled it can be can be stored in the refrigerator for up to 3 days. To freeze leftovers transfer cooled soup to a freezer-safe container or gallons-size freezer bag.  Freezer bags are our preference since they can be placed flat in the freezer and stacked. The tortilla soup can be frozen for up to 3 months. Soup should be stored without the tortilla chips or any additional garnishes.

How to Reheat: Allow frozen tortilla soup to thaw overnight in the refrigerator. To reheat on the stove transfer it to a saucepan and heat over medium-low heat, stirring occasionally for about 15 minutes. To reheat in the microwave transfer to a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat for about 2 minutes stirring every 30 seconds. Top with tortilla chips and your favorite garnishes.

Recipe Tips and Notes

• Resist the urge to substitute water or bouillon cubes for broth. While they might seem like shortcuts, they’ll leave your soup lacking in the delicious depth of a good chicken broth.
• If you don’t have fresh cilantro, you can use 1 tablespoon of dried cilantro.

Frequently Asked Questions