Rotisserie Chicken Tortilla Soup

This quick and delicious Rotisserie Chicken Tortilla Soup is loaded with beans, veggies, shredded chicken, tortilla strips, and a mountain of tasty toppings!

Rotisserie Chicken Tortilla Soup

For all my OG readers, tortilla soup is basically the cornerstone of this blog of mine. My Vegetarian Lentil Tortilla Soup and Crock-pot Chicken Tortilla Soup have been made in thousands of kitchens and always get rave reviews from everyone that tries them!

For this reason I thought ok so I’ve clearly mastered all things tortilla soup… no need to reinvent the wheel, right?

Wrong! Paul and I have made this speedy rotisserie chicken version at least 40 times now and it seems like total blogger blasphemy to not share it here.

What I love about this soup (aside from the fantastic flavor and how stellar the leftovers are) is that it is so flipping flexible. You can use rotisserie chicken, leftover chicken if you roast or meal prep it for the week, or pop some chicken thighs or breasts in with the broth and veggies and simmer until it cooks itself right in the pot.

All the options. All the possibilities. ALL THE DELICIOUSNESS!

chicken tortilla soup with assorted toppings in a dutch oven pot

Tortilla Soup Ingredients

  • rotisserie chicken
  • yellow onion
  • jalapeno pepper
  • chicken broth
  • canned tomato sauce
  • crushed fire roasted tomatoes
  • salsa verde or your favorite jarred salsa
  • corn (fresh, canned, or frozen)
  • black beans 
  • avocado oil (or olive oil)
  • chili powder
  • garlic powder
  • cumin
  • salt and cayenne pepper
  • crushed tortilla chips or crispy tortilla strips
  • alllllll the toppings
homemade crispy fried tortilla strips
Crispy Homemade Tortilla Strips
5 from 4 votes
These crispy homemade tortilla strips are perfect for topping soups and salads. They're quick, easy, and oh so tasty too!
View the Recipe

I like to make a big batch of crispy tortilla strips for the week (these stay fresh and crispy for a few days) to not only swirl into the soup itself (b/c it’s tortilla soup of course) but add on top for texture and crunch.

Adding torn corn tortillas, tortilla strips, or even crushed store bought tortilla chips into the soup not only adds flavor, it also adds a little bit of thickness to the broth. It’s so good!

You know how we always end up with all those crushed bits of tortilla chips at the bottom of the bag? SAVE THEM! You can add them to your tortilla soup and they’re also amazing mixed into taco salads for added crunch.

Q: Can I make chicken tortilla soup in my crockpot instead?

Prefer to keep this bad boy simmering in the slow cooker for later? You absolutely can! I’ll usually just use regular boneless skinless chicken breasts and/or thighs when making this in the slow cooker (though you could totally just add rotisserie chicken at the end!) and cook on LOW for 6-8 hours or HIGH for 4-5 hours.

Rotisserie Chicken Tortilla Soup

This quick and easy soup is great the first day and even better the next!

Add it to your meal prep rotation for the week or you can even freeze a leftover bowl or two for later.

Store leftover bowls of soup in an airtight container in the refrigerator for up to 4 days or in the freezer for 1-3 months. Frozen soup can be thawed in the fridge overnight and warmed in a pot on the stove, in the microwave, or take it along to work and heat it in a little desktop crockpot like Paul does.

Ready to get your soup on? Here’s the recipe!

Rotisserie Chicken Tortilla Soup

Rotisserie Chicken Tortilla Soup

This quick and delicious Rotisserie Chicken Tortilla Soup is loaded with beans, veggies, shredded chicken, tortilla strips, and a mountain of tasty toppings!
5 from 3 votes
Course: Soup
Cuisine: American, Mexican
Keyword: Rotisserie Chicken Tortilla Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Jenn Laughlin – Peas and Crayons


  • 3 cups chopped chicken (from one whole rotisserie chicken)
  • 2 tsp avocado oil or olive oil
  • 1 medium yellow onion, peeled and diced
  • 1 jalapeño pepper, seeded and diced
  • 14 oz can corn (or 1.5-2 cups frozen corn)
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 3-4 cups chicken broth
  • 14.5 oz can tomato sauce
  • 14.5 oz can crushed fire roasted tomatoes
  • ½ cup salsa verde or your favorite jarred salsa
  • 14 oz can black beans
  • crispy tortilla strips or crushed tortilla chips
  • salt and cayenne pepper to taste


  • shredded cheddar or mex-blend cheese
  • sour cream or greek yogurt
  • sliced or diced jalapeños
  • chopped red onions or pickled red onions
  • pico de gallo or salsa
  • sliced avocado or guacamole
  • fresh cilantro
  • chopped green onion


  • Gather all your ingredients, prep veggies, open cans, shred/chop chicken, etc… this recipe comes together fast once all the ingredients are ready to go.
  • Bring a large pot or dutch oven to medium-high heat with 2 tsp oil. Sauté diced onion and jalapeño. Cook until vegetables are tender and edges of onion are golden, approx. 5-6 minutes.
  • Add frozen (or canned) corn and spices: chili powder, ground cumin, and garlic powder. Sauté for an additional minute or until spices are fragrant and coat all the veggies.
  • Next add broth, tomato sauce, crushed tomatoes salsa, and black beans. Stir to mix. Let mixture come to a boil then reduce heat to medium-low and simmer, covered, for 15 minutes or longer if desired.
  • Remove lid and stir in rotisserie chicken. Cook for an additional 5 minutes.
  • Stir in tortilla strips or crushed tortilla chips into the soup (start with a little; you can always add extra after) then give it a taste. Add additional spices to taste (chili powder and cumin can amp up the flavors even more) as well as any salt desired and cayenne pepper to add some heat. You can even add extra black beans if you want additional protein and fiber. Other optional flavor boosters you can add include fresh cilantro and/or the juice from half or a whole lime.
  • Portion soup into bowls and add additional tortilla strips/chips and a mountain of your favorite toppings. Enjoy!
  • Leftover soup is cause for celebration as the flavors are even more pronounced the next day! (I call it the lasagna effect, lol) Store leftover bowls of soup in an airtight container in the refrigerator for up to 4 days or in the freezer for 1-3 months. Thaw and reheat via microwave or stovetop.


For SPICY soup, add the entire chopped jalapeno (minus the stem) seeds and all. You can also opt to use a spicy salsa and season the soup with ground cayenne pepper for even more heat. 2-3 serrano peppers also make a spicy addition or swap for the jalapeño.
For a more MILD soup, skip the optional cayenne and use a mild salsa and some diced bell pepper in place of the jalapeño.
Nutrition Facts below are estimated per bowl of soup using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!


Calories: 281kcal, Carbohydrates: 37g, Protein: 25g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 50mg, Sodium: 1343mg, Potassium: 1170mg, Fiber: 9g, Sugar: 8g, Vitamin A: 823IU, Vitamin C: 23mg, Calcium: 80mg, Iron: 4mg

Tasty Tortilla Soup Toppings

If you’ve had tortilla soup before, you know customizing your bowl with tons of toppings is the best part! Here are some delicious options to get your started.

  1. pico de gallo (recipe below)
  2. chopped tomatoes
  3. fresh sliced jalapeños or pickled jalapeños
  4. minced red onion or pickled red onion (recipe below)
  5. sour cream or Greek yogurt
  6. sliced avocado or guacamole (recipe below)
  7. grated cheddar cheese or Mexican blend cheese
  8. green onion or scallions
  9. fresh cilantro
  10. tortilla chips
  11. crispy tortilla strips
  12. salsa

Here are some of the topping recipes we use on repeat:

If you get a chance to try this tasty Rotisserie Chicken Tortilla Soup recipe, let me know!

Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty soup bowls with alllllll the toppings! xoxo

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin founded Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star! Peas and Crayons is know for veggie forward recipes that are colorful and crave-able.

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Questions & Reviews

  1. 5 stars
    Do you remember Max & Ermas? Their chicken tortilla soup was my FAVORITE as a kid! they’re not around anymore so this recipe was the perfect solution to making it at home!

    1. Ooh I never had one near me but I am constantly trying to create my restaurant favorites at home for that exact reason! Super stoked you enjoyed the soup!

  2. 5 stars
    I had a lot of leftover rotisserie chicken I needed to use. Found this recipe, and now it will be a keeper! So simple, yet flavorful.