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Overhead shot of easy rotisserie chicken tortilla soup in a bowl, the soup is garnished with sour cream, diced red onions, shredded cheese, three jalapeño slices, cilantro, and fried tortilla strips. Stems of fresh cilantro leaves are on the table at the bottom right of the bowl and a bowl of fried tortilla strips are at the top left of the bowl. A silver spoon is at the top right of the bowl on a grey striped napkin.

Easy Rotisserie Chicken Tortilla Soup

Looking for a quick and delicious meal? Try this Easy Rotisserie Chicken Taco Soup! Packed with savory rotisserie chicken, beans, corn, and taco spices, this hearty soup is perfect for busy weeknights. Ready in no time  and ideal for leftovers.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Soups and Stews
Cuisine: Mexican
Keyword: chicken soup, rotisserie chicken, taco soup, tortilla soup
Servings: 6
Calories: 370kcal
Author: Celeste

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 the soup into bowls and add your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, and lime wedges.

Notes

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.

Nutrition

Calories: 370kcal
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