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Rotisserie Chicken Tortilla Soup

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My go-to chicken tortilla soup recipe with rotisserie chicken is a game-changer for busy weeknights. It’s easy, family-friendly, and topped with all the tasty fresh extras.

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 you’ll love about this recipe:

  • SHORT CUT INGREDIENTS – The use of pre-cooked rotisserie chicken, 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.


  • Vegetable oil
  • Onion, diced
  • Paprika
  • Cumin
  • Chili powder
  • Cayenne (optional)
  • Chicken stock
  • Rotisserie chicken, shredded
  • Black beans (canned, rinsed, drained)
  • Diced tomatoes (canned or fresh)
  • Green salsa (your favorite brand, store-bought)
  • Lime
  • Cilantro
  • Kosher salt, to taste
  • Black pepper, to taste

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.

Tip: For the cilantro – give the bunch a swish in water, roll it up in a kitchen towel to dry, and then chop off any tough lower parts of the stems.

Tools you’ll need

To prepare this chicken tortilla soup recipe, you’ll need the following special equipment and tools:

  • Large Pot or Dutch Oven
  • Cutting Board & Knife
  • Can Opener
  • Ladle

How to make

  1. Get things started by sautéing some oil in a large pot or Dutch oven over medium-high heat.
  2. 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!
  3. 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.
  4. Let it cook at a low boil for 7 or 8 minutes so the flavors can meld together.
  5. 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.
  6. 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 to serve with rotisserie chicken 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.

Refrigerating Leftovers

  • Cooling: Allow the soup to cool to room temperature before storing.
  • Storage Container: Transfer the leftover soup to an airtight container. You can use a large container for the entire batch or divide it into smaller portions for easier reheating.
  • Toppings: Remove any fresh toppings like avocado before storing. These can be added fresh when reheating.
  • Time: Store in the refrigerator for up to 3-4 days.

Freezing Leftovers

  • Cooling: Allow it to cool completely before freezing.
  • Portioning: If you’re freezing individual servings, consider portioning the soup into freezer-safe containers or resealable plastic bags.
  • Removing Air: For plastic bags, remove as much air as possible before sealing to prevent freezer burn. If using containers, leave some space at the top to account for expansion.
  • Toppings: Again, it’s advisable to remove fresh toppings like avocado and cilantro before freezing. Add these when reheating.
  • Labeling: Clearly label the containers or bags with the date and contents for easy identification later.
  • Freezing Time: Chicken tortilla soup can be frozen for up to 2-3 months. Beyond this timeframe, the quality may start to degrade.


  • Thawing: If frozen, thaw overnight in the refrigerator or use the defrost function on the microwave.
  • Stovetop Reheating: Transfer the soup to a pot and reheat over medium heat, stirring occasionally until thoroughly warmed.
  • Microwave Reheating: If reheating individual portions, use the microwave in 1-minute intervals, stirring in between, until heated through.
  • Fresh Toppings: Add any fresh toppings, such as avocado or cilantro, just before serving to maintain their texture and flavor.


What type of salsa works best for this rotisserie chicken noodle soup?

I LOVE green salsa, but you can use your favorite store-bought brand or make a homemade version. Choose a mild or spicy salsa based on your heat preference.

Can I make this recipe in advance?

Yup! Just reheat it when you’re ready. However, add the fresh toppings just before serving for the best flavor and texture.

Is there a vegetarian version of this chicken tortilla soup?

Omit the chicken and use vegetable broth for a delicious vegetarian tortilla soup. You can also add extra veggies or plant-based protein alternatives.


So there you have it – a quick and flavorful tortilla soup that’s perfect for busy nights or whenever you want.

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Rotisserie Chicken Tortilla Soup

  • Author: cooks with soul
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 servings 1x
  • Category: main course, soup
  • Method: stovetop
  • Cuisine: american, texmex


  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 tablespoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 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
  • Shredded pepper jack cheese, for serving
  • Avocado, diced, for serving


  1. In a 5- to 6-quart pot or Dutch oven, heat vegetable oil over medium-high heat.
  2. Add chopped onion, paprika, cumin, chili powder, and cayenne (if using) to the pot. Sauté until the onion is softened, approximately 5 minutes.
  3. 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.
  4. Allow the soup to boil for 7-8 minutes to thoroughly blend the flavors.
  5. Stir in chopped cilantro and season the soup with 1 teaspoon each of salt and pepper, adjusting to taste.
  6. Ladle the soup into bowls.
  7. Garnish each bowl with tortilla strips, shredded cheese, fresh whole cilantro leaves, and diced avocado.


This is a Yummly original recipe created by Marrekus and Krysten Wilkes of Cooks with Soul that has been upgraded and adapted for this website.

Keywords: chicken tortilla soup


  1. 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!

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