This Easy Rotisserie Chicken Tortilla Soup is the perfect solution for a quick and delicious dinner! With the convenience of pre-cooked chicken, you can whip up this hearty, comforting soup in no time.
This soup is loaded with classic taco flavors, beans, corn, diced tomatoes, and green chile peppers all simmered together in a rich, tomato-based broth. Whether you're in need of a simple weeknight meal or something to please a crowd, this taco soup is sure to become a go-to favorite in your recipe rotation.
Fall is my favorite time of the year, it puts me in the mood for making hearty and delicious soups, although this soup is great all year long. And did I mention it’s easy to make.
In This Post
- Reasons Why You Should Make This Rotisserie Chicken Tortilla Soup
- What You Need To Make This Easy Tortilla Soup
- How To Make This Easy Tortilla Soup
- Tips For Making The Best Rotisserie Chicken Tortilla Soup
- Serving Suggestions
- Get Free Recipe Updates!
- Substitutions and Variations
- Tips For Storing Any Leftovers
- More Hearty Soup Recipes
- FAQ
- Easy Rotisserie Chicken Tortilla Soup
- https://thewholeserving.com/comments/
Reasons Why You Should Make This Rotisserie Chicken Tortilla Soup
Quick and Convenient: Using rotisserie chicken drastically cuts down on prep time, making this soup an excellent option for busy weeknights when you need a meal in a hurry and don’t want something complicated.
Hearty and Delicious: Packed with protein from the chicken and beans, and loaded with veggies, this soup is satisfying and comforting.
Versatile: You can adjust the heat level, swap in different beans, or add extra vegetables to suit your taste.
Tasty Leftovers: The flavors only get better as they meld together. It reheats beautifully, making it an ideal choice for lunch the next day.
What You Need To Make This Easy Tortilla Soup
Soup
- rotisserie chicken
- onion, chopped
- jalapeno, chopped
- minced garlic cloves
- taco seasoning
- pinto beans
- frozen fire-roasted corn
- diced green chiles
- diced tomatoes
- tomato paste
- tomato broth (made from Knorr tomato bouillon)
- olive oil
- salt and pepper to taste
Toppings
- sour cream
- cilantro
- lime wedges
- sliced avocado
- sliced jalapeños
- shredded cheese or crumbled
- chopped red onions
- crispy tortilla strips and chips
See recipe card for quantities.
How To Make This Easy Tortilla Soup
Prepare the chicken
Remove the skin and bones from the rotisserie chicken. Shred the chicken meat into bite-sized pieces and set aside. (This can also be done a day ahead and stored in the fridge. Remove from your fridge and set aside when you start preparing the soup).
Prepare the tomato broth
Mix 4 teaspoons of the tomato bouillon with 4 cups of boiling water, mix to combine, set aside .
Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onions and jalapeños and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the taco seasonings
Using a medium sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk (affiliate link) to combine. Set aside.
Add the remaining ingredients and simmer
Add the tomato paste, diced tomatoes, pinto beans, fire-roasted corn, diced chile peppers, shredded chicken and tomato broth to the pot. Stir well. Bring to a boil. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper if needed.
Serve
Ladle (affiliate link) the soup into bowls and add your favorite toppings.
Tips For Making The Best Rotisserie Chicken Tortilla Soup
Let It Simmer: Allow the soup to simmer gently to let the flavors meld together. Avoid boiling too vigorously, which can affect the texture of the ingredients.
Make It Ahead: This soup often tastes even better the next day as the flavors continue to develop. It’s a great option for meal prepping or making ahead for busy days.
How To Make Crispy Tortilla Strips
Stove-Top Method:
Heat the Oil: Pour vegetable oil into a deep skillet or frying pan, enough to cover the bottom by about ¼ inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of tortilla, if it sizzles immediately, the oil is ready.
Prepare the Tortillas: Stack 4-6 white or yellow corn tortillas and use a sharp knife to cut them into thin strips, about ¼ inch wide. You can cut them into longer strips or smaller, bite-sized pieces depending on your preference.
Fry the Strips: Working in batches, carefully add the tortilla strips to the hot oil in a single layer. Fry them for about 1-2 minutes, turning occasionally, until they are golden brown and crispy. Be sure not to overcrowd the pan.
Drain and Season: Use a slotted spoon or tongs to transfer the fried tortilla strips to a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle them with salt to taste if desired.
Cool and Store: Let the tortilla strips cool completely. They will continue to crisp up as they cool. Once cooled, use the tortilla strips to top your soup or store them in an airtight container for up to a week.
Oven-Baked Tortilla Strips
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Tortillas: Stack 4 -6 small white or yellow corn tortillas and cut them into thin strips, about ¼ to ½ inch wide.
Season the Strips: Place the tortilla strips in a large bowl. Drizzle with 2-3 tablespoons of olive oil and toss to coat the strips evenly. Season with salt and, if desired.
Arrange on Baking Sheet: Spread the tortilla strips in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure the strips aren’t overlapping too much to ensure they bake evenly.
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Bake: Place the baking sheet in the preheated oven and bake for 10-15 minutes, flipping the strips halfway through. Keep an eye on them, as they can go from golden to burned quickly.
Cool: Once the strips are crispy and golden brown, remove them from the oven. Let them cool on the baking sheet—they will continue to crisp up as they cool.
Serve: Once cooled, use the tortilla strips to top your soup or store them in an airtight container for up to a week.
Serving Suggestions
Here are some tasty topping ideas for your Easy Rotisserie Chicken Taco Soup:
Cheese: Crumbled cotija or queso fresco, shredded cheddar, monterey jack, or a Mexican blend for a melty, cheesy finish.
Sour Cream: A dollop adds creaminess and a tangy contrast.
Avocado: Sliced or diced avocado brings a fresh, creamy texture.
Chopped Cilantro: Fresh cilantro adds a burst of herbal flavor.
Diced Onions: Raw or pickled onions for a crunchy, tangy bite.
Sliced Jalapeños: For an extra kick of heat.
Crispy Tortilla Chips: Adds a crunchy texture and a touch of saltiness.
Lime Wedges: A squeeze of lime juice enhances the soup's flavor with a zesty, tangy note.
Chopped Green Onions: For a mild, fresh onion flavor and a bit of crunch.
These toppings can be mixed and matched to customize your soup to your taste preferences and add extra layers of flavor and texture.
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Substitutions and Variations
Chicken: Swap the rotisserie chicken for cooked ground beef or turkey for a heartier, meatier flavor. Leftover pulled pork or shredded beef also works well in this soup, adding a different flavor dimension.
Beans: Substitute pinto beans with black beans or a combination of the two for a slightly different texture and taste.
Tomatoes: Use fire-roasted tomatoes instead of regular diced tomatoes for a smoky depth of flavor. Replace some or all of the tomatoes with your favorite salsa for added spice and flavor complexity.
Corn: Swap out the corn for hominy for a traditional Mexican twist with a chewy texture. If you prefer, use fresh or canned corn instead of frozen.
Broth: For a lighter, vegetarian-friendly version, substitute the chicken broth with vegetable broth. Use bone broth for added richness and nutrients.
Vegetarian: Omit the chicken and add more beans, corn, or other vegetables like zucchini, bell peppers, or sweet potatoes. Consider adding a can of drained, rinsed chickpeas for extra protein.
Vegan: Replace the chicken with your choice of a plant-based protein.
Low-Carb/Keto: Add shredded cabbage for extra bulk and texture without the carbs.
These substitutions and variations allow you to customize your taco soup to fit different tastes and dietary requirements while keeping the flavors delicious.
Tips For Storing Any Leftovers
Storing leftovers of your Easy Rotisserie Chicken Tortilla Soup is simple and ensures you can enjoy it for future meals.
Cool: Allow the soup to cool to room temperature before storing it. This helps prevent condensation, which can affect the texture and flavor. Transfer the soup into an airtight container and store in the refrigerator for up to 3-4 days
Freezing: If you want to keep the soup longer, transfer to a freezer-safe container or heavy-duty freezer bag, leaving a little space at the top for the soup to expand as it freezes. Store in the freezer for up to 3 months.
Reheating: When ready to eat, thaw frozen soup in the refrigerator overnight or reheat it directly from frozen on the stovetop or in the microwave. Stir occasionally to ensure even heating and add a splash of broth or water if it has thickened.
More Hearty Soup Recipes
FAQ
Absolutely! To make a vegetarian version, omit the chicken and use vegetable broth. For a vegan version you can use tempeh, tofu or any plant-based protein or add extra beans for a protein boost.
Yes, this soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags, leaving some room for expansion. It can be stored in the freezer for up to 3 months.
Easy Rotisserie Chicken Tortilla Soup
Ingredients
- 1 rotisserie chicken
- 2 tablespoons olive oil
- 1 medium or large onion chopped
- 1 fresh jalapeño chopped
- 3 garlic cloves minced
- 2 tablespoons DIY taco seasoning or 1 packet of grocery store taco seasoning
- 1 can 15 oz pinto beans, drained and rinsed
- 1 frozen 12 oz bag fire-roasted corn
- 2 tablespoons tomato paste
- 1 can 14.5 oz diced tomatoes
- 1 can 4 oz diced green chiles
- 4 cups tomato broth I used Knorr tomato bouillon
- salt and pepper to taste
Instructions
- Prepare the chicken: Remove the skin and bones from the rotisserie chicken. Shred the chicken meat into bite-sized pieces and set aside. (This can also be done a day ahead and stored in the fridge. Remove from your fridge and set aside when you start preparing the soup).
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and jalapeños and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the seasonings: Stir in the taco seasoning and cook for about 1 minute.
- Add remaining ingredients: Add the tomato paste, diced tomatoes, pinto beans, fire-roasted corn, diced chile peppers, shredded chicken and tomato broth to the pot. Stir well. Bring to a boil.
- Simmer: Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle (affiliate link) the soup into bowls and add your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, and lime wedges.
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