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!

Course Soup

Cuisine American, Mexican

Keyword Rotisserie Chicken Tortilla Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 281kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

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

PILE ON THE TOPPINGS!

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

Instructions

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.

Notes

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!

Nutrition