Rich, hearty, and bursting with authentic flavors, this Tortilla Soup with Rotisserie Chicken is the ultimate comfort food recipe. Pre-cooked rotisserie chicken cuts your prep time while delivering all the delicious taste you crave!
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🍲You can easily adjust the spice level by choosing poblano peppers for mild warmth or jalapeños for more kick to suit your family’s preferences!
My 2 Best Tips For Making Tortilla Soup with Rotisserie Chicken
Pepper Prep: Remove seeds and membranes from peppers to control heat level, and char them directly over a gas flame for extra smoky flavor. For those without a gas stove, you can achieve similar results by roasting the peppers under your broiler for 3-4 minutes until lightly charred.
Tortilla Technique: Use day-old corn tortillas for the strips as they’ll crisp up better than fresh ones and won’t get soggy as quickly. If you only have fresh tortillas, leave them uncovered on the counter for a few hours to dry out before cutting and baking.
I like to remove the skin from my rotisserie chicken before shredding it into bite-sized pieces. This gives me the best texture and ensures the chicken distributes evenly throughout every spoonful of soup.
Once the skin is all out, I toast the cumin with the garlic for 30 seconds to bloom the spices and create deeper, more robust flavors in my soup base.
You can enjoy this soup as a complete meal on its own, but I love serving it alongside warm cornbread or crispy quesadillas for an extra hearty feast.
🩷 Melissa
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Easy Chicken Tortilla Soup With Rotisserie Chicken
Ingredients
- 1 tablespoon vegetable oil
- ½ cup chopped onion
- 1 fresh poblano or 2 jalapeño peppers (stemmed, seeded, and chopped)
- 1 clove garlic minced
- ½ teaspoon cumin
- 3 ½ cups chicken broth
- 1 can fire-roasted diced tomatoes (14.5 ounce)
- 1 can tomato sauce (8 ounce)
- 1 teaspoon dried oregano
- 2 cups cooked chicken shredded
- 1 can black beans (15 ounce), rinsed and drained
- 1 cup frozen whole kernel corn
- 4 6- inch corn tortillas
- ¼ cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- In a large stock pot or Dutch oven over medium to medium high heat, add the oil. When the oil is warm add the onion and peppers and cook until the onion is starting to get tender, about 5 minutes.
- Add the garlic and cumin and cook until just fragrant, about 1 minute.
- Stir in the broth, tomatoes, tomato sauce, and oregano. Bring to a boil and reduce heat.
- Cover pot and simmer for 15 minutes.
- Stir in chicken, beans, and corn. Bring back to a simmer
- While pot is simmering, preheat oven to 375℉.
- Cut tortillas in half. Cut halves into ½-inch-wide strips. Spray the strips lightly with cooking oil spray, toss and spray again, lightly salt.
- Place strips on a baking sheet. Bake for 10 to 12 minutes or until crisp.
- Serve soup with tortilla strips and fresh cilantro on top with fresh lime juice squeezed in.
Notes
Nutrition
How To Make Tortilla Soup with Rotisserie Chicken
Step 1: Heat vegetable oil in a large stock pot or Dutch oven over medium to medium-high heat. Add the chopped onion and peppers, cooking until the onion becomes tender, about 5 minutes.
Step 2: Add the minced garlic and cumin to the pot, stirring and cooking until fragrant, about 1 minute. This releases the essential oils and deepens the flavor.
Step 3: Stir in the chicken broth, fire-roasted diced tomatoes, tomato sauce, and dried oregano. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
Step 4: Cover the pot and let the soup simmer for 15 minutes, allowing all the flavors to meld together and create a rich, flavorful base.
Step 5: Stir in the shredded rotisserie chicken, black beans, and corn, bringing back to a simmer. Meanwhile, preheat your oven to 375°F, cut tortillas into strips, spray with oil, salt lightly, and bake for 10-12 minutes until crispy.
Step 6: Serve the hot soup into bowls and top with crispy tortilla strips, fresh chopped cilantro, and a squeeze of fresh lime juice for the perfect finishing touch.
Recipe FAQs
While corn tortillas are traditional and provide better crunch, you can use flour tortillas. Just watch them carefully as they brown faster and can become chewy if overcooked.
Yes, sauté the vegetables first, then add everything except the chicken, beans, and corn to the slow cooker. Cook on low for 4-6 hours, then add remaining ingredients for the last 30 minutes.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth as the soup can thicken when refrigerated.
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