Home > Eating In > By Course > Entrees > Rotisserie Chicken Tortilla Soup

Rotisserie Chicken Tortilla Soup

This post may contain affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

This easy recipe for Rotisserie Chicken Tortilla Soup is ready in 30 minutes. It is flavorful, quick, and perfect for leftovers. Made from tender rotisserie chicken, black beans, corn, and spices in a smoky tomato broth. Top with crispy tortillas and lime for a delicious weeknight dinner.
Servings: 4 people
Total Time: 30 minutes
chicken tortilla soup topped with avocado and lime in a bowl.

Soup season’s short in Texas, so when it’s here, we go all in. One of our favorites is this rotisserie chicken tortilla soup that delivers a burst of flavor in just 30 minutes. This recipe uses store-bought rotisserie chicken, black beans, corn, a flavorful tomato-based broth, and crispy tortilla chips for a restaurant-worthy weeknight dinner. It’s so good you’ll be craving a second bowl before you have even finish the first.

chicken tortilla soup topped with avocado and lime in a bowl.

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.
ingredients for rotisserie chicken tortilla 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.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

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.

chicken tortilla soup topped with avocado and lime in a bowl.

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


Is pozole the same as tortilla soup?

No, pozole and tortilla soup are not the same, although they share some similarities and are both delicious Mexican soups. Pozole is typically made with homony which makes it heartier and heavier and is topped with onions, radishes, lime wedges, and herbs.

chicken tortilla soup in a bowl.

More Soup Recipes to Try


Looking for more inspired comforting soup recipes? Try these other favorites:

  • Pork Pozole Verde – a traditional Mexican comfort food with a New Mexico twist. Made with grilled pork, tomatillo, and hatch peppers, this is a robust soup that borders on a stew
  • Cheesy French Onion Soup – made from sweet caramelized onions in a flavorful beef broth then topped with toasted slices of French baguette and both Gruyere and Emmentaler shredded cheese
  • Italian Sausage Gnocchi Soup – made from canned tomatoes, packaged gnocchi, and sausage this one pot soup that is ready in 30-minutes

Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.

chicken tortilla soup topped with avocado and lime in a bowl.

Rotisserie Chicken Tortilla Soup

Posted by Melissa
This easy recipe for Rotisserie Chicken Tortilla Soup is ready in 30 minutes. It is flavorful, quick, and perfect for leftovers. Made from tender rotisserie chicken, black beans, corn, and spices in a smoky tomato broth. Top with crispy tortillas and lime for a delicious weeknight dinner.
5 from 1 vote

This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 365 kcal

Ingredients  

Tortilla Soup

  • 2 tablespoon olive oil
  • 1 cup medium onion, chopped
  • ½ cup bell pepper (green, yellow, or red), chopped with ribs and seeds removed
  • 2 clove of garlic, minced
  • 2 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • 2 14.5 ounce cans diced tomatoes, undrained
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can corn, drained
  • 4 cups chicken broth
  • 1 cup rotisserie chicken, shredded
  • ½ cup fresh cilantro, chopped

Toppings

  • tortilla chips or strips
  • lime wedges, optional
  • shredded cheese, optional
  • sour cream, optional
  • avocado, optional

Instructions 

  • In a large pot or Dutch oven over medium heat, heat olive oil. Add onion and bell pepper and cook until softened, about 5 minutes.
  • Add garlic, chili powder, and cumin and cook for 1 minute, until fragrant.
  • Add diced tomatoes, black beans, corn, and chicken broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  • Stir in shredded rotisserie chicken, cilantro, and salt. Simmer for an additional 5 minutes.
  • Serve hot topped with tortilla strips and garnish with lime wedges, avocado, sour cream and/or cheese.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the soup without the tortilla chips or garnishes. It does not include the nutrition for any substitutions. 
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.

Nutrition

Serving: 1 bowlCalories: 365 kcalCarbohydrates: 47 gProtein: 23 gFat: 11 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 6 gTrans Fat: 0.01 gCholesterol: 36 mgSodium: 2459 mgPotassium: 1114 mgFiber: 11 gSugar: 8 gVitamin A: 1389 IUVitamin C: 51 mgCalcium: 136 mgIron: 5 mg
Did you make this recipe?Tag us on Instagram @casual.epicure to be featured on our stories!

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this Recipe




Scroll to Top