Our go-to tortilla soup recipe made with rotisserie chicken is a game-changer for busy weeknights. It's easy, family-friendly, and topped with all the tasty fresh extras. We also love to make this dish with leftover turkey from Thanksgiving dinner.
Want to save this recipe?
We'll email you this recipe so you can come back to it later!
Picture this: a bustling weeknight, everyone's hungry, and you need a meal that's on the table in 30 minutes but still packs a bunch of flavor. Enter my go-to comfort food for chilly weather – a hearty and satisfying chicken tortilla soup that's not just quick but a real crowd-pleaser.
First things first, during the week I'm all about those foolproof shortcuts that make my life in the kitchen a breeze. A store-bought rotisserie chicken, canned black beans, tomatoes, and chicken stock, plus a jar of our favorite salsa – these are my go-to's that save the day.
Now I know what you're thinking, this recipe is not southern or soul food. But that's ok because it's damn delicious. Plus, it’s comfort food and that’s what we’re all about, right? Anyway, one of my favorite quick service restaurants since college is Cafe Rio Mexican Grill and this rotisserie chicken tortilla soup recipe is a lot like that.
To make this recipe, you'll spend a mere 5 minutes sautéing onions in a pan with a bit of oil and seasonings. You don't want to skip this step, because it's the secret to unlocking a ton of flavor in the tortilla soup. Once the onions are softened, toss in the rotisserie chicken and the rest of the ingredients and let them simmer at a low boil for 7 to 8 minutes.
Finally, when it comes to chicken tortilla soup, it's all about loading up on the good stuff. My favorite toppings are fresh cilantro, crunchy seasoned tortilla strips, shredded pepper jack cheese, and creamy avocado.
What we love about this recipe
- SHORT CUT INGREDIENTS – The use of pre-cooked rotisserie chicken or turkey, canned beans, and tomatoes streamlines the prep process, making this recipe a go-to for those seeking a quick and easy meal.
- FAMILY FRIENDLY & QUICK – With a total preparation and cooking time of less than 30 minutes, this recipe is a lifesaver on busy weeknights, providing a delicious and satisfying meal without sacrificing time with the family.
- VERSATILITY – The customizable toppings, including fresh cilantro, crunchy seasoned tortilla strips, cheese, and avocado, add layers of flavor and texture, ensuring a well-rounded and fulfilling dining experience.
Ingredient notes
- Vegetable oil: A neutral oil like canola or avocado oil works perfectly to sauté the aromatics without adding extra flavor.
- Onion: A yellow or white onion provides a sweet, savory base. Dice it finely for even cooking.
- Seasonings: Paprika, cumin, chili powder, and cayenne.
- Chicken stock: Homemade or low-sodium store-bought stock will give you the richest flavor.
- Rotisserie chicken: A great shortcut for juicy, flavorful chicken. Remove the skin and shred the meat. Alternatively, use leftover turkey from Thanksgiving instead of chicken.
- Black beans: Canned beans save time; just be sure to rinse and drain them to reduce excess sodium.
- Diced tomatoes: Fresh or canned works here. If using canned, go for fire-roasted for extra flavor.
- Green salsa: Pick your favorite brand, mild or spicy, depending on your heat preference. Tomatillo-based salsa adds a tangy kick.
- Lime: A squeeze of fresh lime juice brightens the soup and balances the spices. Serve with lime wedges for garnish.
- Cilantro: Chopped cilantro adds a fresh, herbaceous note. If you’re not a fan, leave it out or substitute with parsley.
- Kosher salt and black pepper: Taste as you go and adjust these seasonings to your liking.
Toppings for chicken tortilla soup
- Crunchy Tortilla Strips: Thin strips of crispy tortillas add a satisfying crunch, enhancing both texture and flavor. You can find them in the produce section, right alongside croutons.
- Shredded Cheese (e.g., Pepper Jack or Cheddar): A melty, gooey addition that introduces creaminess and a rich, savory element to each spoonful.
- Fresh Cilantro Leaves: Bright and herbaceous, cilantro adds a burst of freshness.
- Diced Avocado: Creamy and buttery, avocado provides a luxurious texture and a subtle, cooling contrast to the warm soup.
- Lime Wedges: A squeeze of lime right before digging in imparts a zesty kick.
- Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt imparts a creamy richness, complementing the spiciness and adding a cooling effect.
- Sliced Jalapeños: For those who crave an extra kick, sliced jalapeños bring a spicy heat that enhances the flavor profile.
- Chopped Green Onions: Mild and slightly sweet, green onions contribute a subtle onion flavor, enhancing the overall depth of the soup.
- Crushed Tortilla Chips: An easy alternative to tortilla strips, crushed tortilla chips maintain that satisfying crunch and are perfect for those who prefer a fuss-free topping.
- Radish Slices: Crisp and peppery radish slices offer a refreshing contrast, making each bite a well-balanced blend of flavors and textures.
How to make chicken tortilla soup with rotisserie chicken
- Get things started by sautéing some oil in a large pot or Dutch oven over medium-high heat.
- Toss in the onion, paprika, cumin, chili powder, and a dash of cayenne if using. Let them mingle until the onion is all softened, which takes about 5 minutes. Don't forget to stir!
- Time to add the chicken stock, shredded rotisserie chicken, black beans, tomatoes, salsa, and a squeeze of lime juice. Crank up the heat to medium-high and bring it to a boil.
- Let it cook at a low boil for 7 or 8 minutes so the flavors can meld together.
- Now, throw in a handful of chopped cilantro to amp up the freshness. Sprinkle in 1 teaspoon each of salt and pepper, or to taste.
- Grab those bowls and start ladling the goodness. Then pile on the tortilla strips, a sprinkle of cheese, some whole cilantro leaves for that fancy touch, and don't forget diced avocado!
What goes good with tortilla soup
Chicken tortilla soup is a hearty and flavorful dish on its own, but you can enhance the meal by serving it with complementary side dishes. Here are some ideas:
- Mexican Rice: Serve with Mexican rice on the side for a more substantial and complete meal.
- Quesadillas: Cheesy quesadillas make for a fantastic accompaniment.
- Chips and Guacamole/Salsa: Offer tortilla chips with guacamole or salsa for a crunchy and flavorful snack.
- Grilled Corn on the Cob: Seasoned grilled corn on the cob adds a smoky sweetness that pairs well with the savory elements of chicken tortilla soup.
- Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt on top of the soup can add a cool and creamy element.
How to store leftovers
- Store leftover chicken tortilla soup in an airtight container in the refrigerator for up to 3-4 days.
- This is also a great soup recipe to make ahead or even freeze. Allow the soup to cool completely, then portion it into freezer-safe containers or resealable plastic bags, removing as much air as possible to prevent freezer burn. You can freeze for up to 2-3 months.
- When reheating, thaw frozen soup overnight in the refrigerator or use the microwave's defrost setting. Be sure to remove fresh toppings like avocado before storing, and add them back when reheating.
📖 Recipe
Rotisserie Chicken Tortilla Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 1 tablespoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne optional
- 5 cups chicken stock
- 2 cups shredded rotisserie chicken
- 1 14- ounce can black beans rinsed and drained
- 1 14- ounce can diced tomatoes
- 1 cup green salsa your favorite brand, store-bought
- 1 lime juiced
- 1 cup fresh chopped cilantro plus more whole cilantro leaves for serving
- kosher salt to taste
- black pepper to taste
- Crispy tortilla strips (optional)
- Shredded pepper jack cheese for serving (optional)
- Avocado diced, for serving (optional)
Instructions
- In a 5- to 6-quart pot or Dutch oven, heat vegetable oil over medium-high heat.
- Add chopped onion, paprika, cumin, chili powder, and cayenne (if using) to the pot. Sauté until the onion is softened, approximately 5 minutes.
- Pour in chicken stock, add shredded chicken, black beans, diced tomatoes, salsa, and lime juice. Bring the mixture to a boil over medium-high heat.
- Allow the soup to boil for 7-8 minutes to thoroughly blend the flavors.
- Stir in chopped cilantro and season the soup with 1 teaspoon each of salt and pepper, adjusting to taste.
- Ladle the soup into bowls.
- Garnish each bowl with tortilla strips, shredded cheese, fresh whole cilantro leaves, and diced avocado.
Ron Harrison says
Really delicious tortilla soup recipe! Perfect heat and wonderful flavor. Very much a comfort food for me. I slightly modified the recipe by adding a chopped jalapeño pepper with the onions. The canned diced tomatoes I used were fire-roasted with medium jalapeños added. I used Trader Joe's Hatch chile salsa verde, which is medium heat. In addition to the suggested garnishes, we also had sour cream and chopped cabbage. I will definitely make this again!
cooks with soul says
Sour cream and chopped cabbage sounds sooo good! Thanks for sharing! We love TJ's salsa!