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–+ servings

Rotisserie Chicken Tortilla Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

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.