This flavorful Chicken Tortilla Soup is loaded with shredded chicken, black beans, corn, and a delicious blend of spices. With the help of a rotisserie chicken and some pantry staples you can have this soup on the table in 30 minutes!
Looking for more? You’ll love my Creamy Southwest Chicken Soup and Stovetop Taco Soup.
Quick and easy does NOT mean you have to forfeit flavor and this Chicken Tortilla Soup is a stellar example of this concept. The recipe comes from Trish of Mom on Timeout and is just one of the 100 recipes in her brand new cookbook 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals. If you are a fan of chicken and have a busy life, you NEED this cookbook!
You might think of Chicken Tortilla Soup as a brothy, unsubstantial meal starter, but au contraire. Trish’s version is meaty and includes shredded chicken, black beans and corn, making it a lean protein lover’s dream and hearty enough to satisfy the guys in my house for dinner.
I’m a long time admirer of Trish’s blog and had the opportunity to meet her in person at a conference last summer. I found that she is not just an accomplished, capable business woman but a super sweet, down-to-Earth mama of two cute little boys. Her recipes are designed for those of us who lead busy lives but put still put a priority on placing wholesome and delicious meals on the table for our families. When I heard she was coming out with a cookbook, I knew I’d love it and I was right!
Table of contents
Ingredient Notes
- Rotisserie chicken: If you’ve read this blog for even a short time, you know I’m a big fan of the Costco rotisserie chicken. Since I pick one up on pretty much every shopping trip, a cookbook devoted to recipes utilizing rotisserie chicken is totally at home in my kitchen. If you can’t or don’t want to shop at Costco, you can pick up roti chickens now at most grocery stores.
- Broth: Low-sodium chicken broth. Save yourself some money and make your own broth with chicken base, like Better than Boullion Reduced Sodium Chicken.
- Canned goods: Crushed tomatoes, black beans, corn, and diced green chiles.
- Fresh produce: Yellow or white onion, garlic, and fresh cilantro.
- Seasoning: Chili powder, cumin, kosher salt, and freshly ground black pepper.
- Olive oil
How to Make Chicken Tortilla Soup
- Warm the oil in a medium sauté pan or small Dutch oven. Add the diced onion and cook until translucent. Stir in the minced garlic and continue sautéing for 1 minute. Add the chili powder, cumin, salt, and pepper, and cook for another 2 minutes.
- Add the chicken broth and tomatoes and bring to a boil, then simmer for 10 minutes.
- Add the beans, corn, green chiles, chicken, and cilantro. Simmer for an additional 10 minutes.
- Lade the soup into bowls and serve with your toppings of choice.
Serving Suggestions
We topped our individual servings with chopped avocado, sour cream, and cilantro and had tortilla chips on the side for dipping and scooping.
Add any toppings you love! Diced onion, tomato, crushed tortilla chips, and hot sauce would also be delicious.
Storage Tips
- Refrigerate: Transfer the cooled leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, the soup can be frozen.
- Freeze: When I freeze soups, I like to ladle them into freezer-safe zippered plastic storage bags. Just press out as much air as possible, seal the bags and lay them flat to freeze solid. At that point, the bags can be stacked to save space in the freezer for up to 2 to 3 months. Thaw the soup in the refrigerator overnight before reheating.
100 Creative Ways to Use Rotisserie Chicken
The mouthwatering sections in this cookbook include everything from casseroles, to slow cooker meals, to soups and salads, and more! The one common denominator is that they are all a breeze to put together and include simple ingredients, many of which you probably stock in your kitchen. I literally had to run out and buy just one item – the cilantro – in order to make this soup.
The book is filled with big, bright photos with simple easy to follow directions. Some that immediately caught my eye and are now on my “to try” list – Spinach Artichoke French Bread Pizza, BBQ Ranch Chicken Salad, and Chicken Zucchini Stuffed Shells. Tons of variety here and some really great time-saving ideas for busy weeknights. These recipes are going to work any time of year but I find them especially useful during the busy holiday season.
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Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 2 cups reduced-sodium chicken broth, or more as needed to reach desired consistency (I used 3 cups)
- 28 ounces canned crushed tomatoes
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned corn, drained or 1 ½ cups frozen corn
- 7 ounces canned diced green chiles
- 2 ½ cups shredded rotisserie chicken
- ¼ cup chopped fresh cilantro
Optional Toppings:
- Crushed tortilla chips, sliced olives, sliced green onions, diced fresh tomatoes, diced avocado, shredded cheese, cilantro
Instructions
- Heat the olive oil in a medium sauté pan over MEDIUM-HIGH heat. Add the diced onion and sauté for 4 to 5 minutes, or until the onion is translucent. Stir in the minced garlic and continue sautéing for 1 minute. Add the chili powder, cumin, salt, and pepper, and cook for another 2 minutes.
- Add the chicken broth and tomatoes and bring to a boil over MEDIUM heat. Reduce the heat a bit and simmer for 10 minutes.
- Add the beans, corn, green chiles, chicken, and cilantro. Simmer for an additional 10 minutes.
- Lade the soup into bowls and top with a handful of crushed tortilla chips and any of the optional toppings.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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Awesome recipe! Hardy and so flavorful.
We absolutely love this recipe. It’s delicious, hearty and low calorie without any toppings. We made the recipe as is except we boiled up chicken breasts instead of using the rotisserie chicken, because we multiplied the recipe by four, to make a large stock pot full of soup. We froze the soup in serving sizes and this is our go-to meal as part of our “get healthy” weight loss adventure using the Noom app. Thanks so much. We have made three full stock pots full of this wonderful soup and I’m sure we’ll be making many more in the months to come.
I love to make chicken caprese salad with rotisserie chicken!
What we don’t eat right away, I usually make a chicken salad out of it.