A cozy bowl of comfort that’s fast, filling, and full of flavor — this Rotisserie Chicken Tortilla Soup is my go-to when I want something hearty without spending hours in the kitchen.
Why This Soup Is Always on Repeat in My Kitchen
There’s something deeply comforting about a bowl of tortilla soup. Maybe it’s the bold flavors or the way the toppings turn it into a whole event — either way, this version with rotisserie chicken has become a regular in my weeknight lineup.
I first threw this together one evening after a long day when all I had was a store-bought rotisserie chicken, some stray cans in the pantry, and not much patience. The result? A rich, savory soup that somehow tastes like you put way more effort into it than you did.
What I love most? It’s completely flexible. Sometimes I use leftover roast chicken, other times I simmer fresh thighs right in the broth. And don’t even get me started on the toppings — it’s like building your own perfect bowl, every time.
What You’ll Need
Here’s what usually goes into my pot:
- Rotisserie chicken – I typically shred the meat from a whole bird. It saves so much time.
- Yellow onion – Adds that base flavor that’s just comforting.
- Jalapeño – For a little heat. I usually deseed it, but if you’re in the mood for spice, leave them in.
- Chicken broth – I always keep a carton in the pantry.
- Canned tomato sauce + crushed fire roasted tomatoes – Together they build a deep, slightly smoky base.
- Salsa verde – This is my shortcut to big flavor. Use your favorite jar.
- Corn – Fresh if it’s in season, but frozen or canned totally works.
- Black beans – Rinsed and drained. Pantry staple at my house.
- Spices – Chili powder, garlic powder, cumin, cayenne, and a pinch of salt.
- Avocado oil or olive oil – For sautéing.
- Tortilla strips or crushed chips – I keep a stash of stale tortillas just for frying up.
- Toppings – Sour cream, cheddar, green onion, cilantro, avocado — pile them on.
Let’s Talk About the Tortilla Strips
I don’t always get fancy, but when I do — I make my own tortilla strips. They’re super simple: just slice up corn tortillas, lightly fry them in oil until crisp, and salt them while they’re still hot. You can store them in a container on the counter for a few days, and they stay crisp. I use them not just on the soup but over taco salads or even as a quick snack with guac.
Pro tip: All those broken chips at the bottom of the bag? Don’t toss them. They’re perfect for tossing into soup — they add flavor and thicken the broth ever so slightly.
Making the Soup: Quick Notes from My Kitchen
This recipe is a true weeknight hero — start to finish, it’s ready in about 30 minutes.
Here’s how I usually make it:
- Sauté the onions and jalapeños in a splash of oil until soft.
- Stir in your spices, then pour in the tomato sauce, crushed tomatoes, salsa, corn, and black beans.
- Add broth and bring it all to a simmer.
- Toss in shredded rotisserie chicken and let the flavors mingle for about 10–15 minutes.
- Stir in some crushed chips or tortilla pieces at the end to thicken if you’d like.
- Load up each bowl with your favorite toppings and dive in.
It’s one of those recipes where you can play around. Add bell peppers, skip the beans, use green chiles instead of salsa verde — it’s forgiving like that.
Slow Cooker Option
Want to let it simmer low and slow while you go about your day? You totally can.
When I make this in the slow cooker, I skip the rotisserie chicken and just use raw boneless chicken thighs or breasts. Add everything to the pot and let it cook on LOW for 6–8 hours or HIGH for 4–5. Shred the chicken right in the pot before serving.
If you’re using rotisserie, just toss it in during the last 30 minutes so it doesn’t overcook.
Make-Ahead & Leftover Tips
This soup is one of those magical meals that tastes even better the next day — like all the flavors had time to get to know each other. I usually make a double batch and portion it out for lunches. Some nights I’ll serve it with a quesadilla on the side, and the next day, I’ll just heat up a bowl for lunch with extra toppings.
Leftovers keep well in the fridge for about 4 days. Just store them in an airtight container.
Planning to freeze? Let the soup cool completely and ladle it into freezer-safe containers. It’ll keep for 1–3 months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave.
How I Like to Serve It
I always set out a little toppings bar. Sour cream, shredded cheddar, sliced jalapeños, chopped green onions, avocado chunks, fresh cilantro — the works. Everyone builds their own bowl.
Some nights I’ll add a squeeze of lime or a splash of hot sauce. If I have leftover rice, I sometimes stir it right in to bulk it up a bit. And if I’m feeling lazy (which is often), a grilled cheese sandwich on the side hits the spot.
Rotisserie Chicken Tortilla Soup
If you're looking for a cozy, flavor-packed soup that comes together fast, this Rotisserie Chicken Tortilla Soup is a weeknight winner. It's hearty, loaded with beans, veggies, and bold spices—plus a whole rotisserie chicken to make things easy. Top it however you like, and you've got a crowd-pleasing bowl of comfort!
Ingredients
- 3 cups chopped rotisserie chicken (from 1 whole chicken)
- 1 medium yellow onion, diced
- 1 jalapeño, seeded and finely chopped
- 14 oz can fire-roasted crushed tomatoes
- 14 oz can tomato sauce
- 14 oz can black beans, drained and rinsed
- 14 oz can corn (or 1½–2 cups frozen corn)
- ½ cup salsa verde or your favorite salsa
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 3–4 cups chicken broth
- 2 teaspoons olive oil or avocado oil
- Salt and cayenne pepper, to taste
- Handful of crispy tortilla strips or crushed tortilla chips
Optional Toppings
- Shredded cheddar or Mexican blend cheese
- Sour cream or Greek yogurt
- Pickled or fresh jalapeños
- Chopped red onion
- Pico de gallo or salsa
- Sliced avocado or guacamole
- Fresh cilantro
- Chopped green onion
Instructions
- Start by getting everything prepped: chop the veggies, shred the chicken, and open up those cans—this soup comes together quickly once you're ready to go.
- In a large pot, heat the oil over medium-high. Toss in the onion and jalapeño, and sauté until they’ve softened and the onions are just starting to brown around the edges—about 5 to 6 minutes.
- Add the corn, chili powder, cumin, and garlic powder. Stir well so the spices coat the veggies, and let everything cook for another minute to bloom the flavors.
- Pour in the chicken broth, tomato sauce, crushed tomatoes, salsa, and black beans. Stir well and bring the soup to a gentle boil. Once bubbling, reduce the heat to medium-low and let it simmer, covered, for 15 minutes.
- Now stir in the shredded chicken and continue cooking for 5 more minutes to heat it through.
- Add some tortilla strips or crushed chips right into the pot. Start with a little—these will thicken the soup as they soften. Give it a taste and adjust the seasoning with salt, extra chili powder, or a pinch of cayenne for some kick.
- Ladle into bowls and let everyone pile on their favorite toppings. A little cheese, a dollop of sour cream, and some sliced avocado go a long way!
Notes
- This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Tips & Variations
- For extra heat: Leave the jalapeño seeds in, or add a pinch of cayenne or a few chopped serrano peppers.
- To keep it mild: Swap the jalapeño for bell pepper and choose a mild salsa.
- Extra bulk: Stir in more black beans or corn if you want to stretch it.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 716Total Fat 34gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 20gCholesterol 179mgSodium 6887mgCarbohydrates 56gFiber 13gSugar 17gProtein 55g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I make this vegetarian?
Yep! Just skip the chicken and use veggie broth. Add more beans or some chopped zucchini for extra substance.
What kind of salsa should I use?
I love salsa verde for the tang, but red salsa or even pico de gallo works. Use what you love.
Is it spicy?
The heat level depends on your jalapeño and salsa. You can control it easily — deseed the pepper, go mild on the salsa, and leave out the cayenne if you want it gentler.
Can I thicken it more?
Absolutely. Stir in a handful of crushed chips or a few torn tortillas. It’ll give you that perfect slightly thickened broth.
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