Rotisserie Chicken Tortilla Soup

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 finished the first.

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If you love hearty soups that come together quickly, you’ll want to try our turkey white bean and kale soup or our Italian sausage gnocchi soup. Both are packed with protein and perfect for chilly evenings when you need something satisfying on the table fast.

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, including the exact ingredients, in the recipe card below.

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 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 homemade 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 some extra 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 stored in the refrigerator for up to 3 days. To freeze leftovers, transfer cooled soup to a freezer-safe container or a gallon-sized 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