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Close-up of Easy Chicken Tortilla Soup garnished with avocado slices, sour cream, pico de gallo, and crispy tortilla strips.

Easy Chicken Tortilla Soup with Rotisserie Chicken

This Easy Chicken Tortilla Soup is a cozy, family favorite made with rotisserie chicken, fire roasted tomatoes, and warm Mexican spices. Ready in just 30 minutes, it’s the comforting weeknight soup my daughter Olivia and I make together when we want something hearty, homemade, and full of love.
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Course: Dinner, Soup
Cuisine: Mexican, Tex-Mex
Keyword: chicken tortilla soup, creamy chicken tortilla soup, easy chicken tortilla soup, homemade tortilla soup, rotisserie chicken soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 420kcal
Cost: $14

Equipment

  • 1 Large Dutch oven or soup pot Big enough to stir without splashing
  • 1 Skillet For frying tortilla strips
  • 2 Forks For shredding chicken
  • 1 Sharp knife Adult help recommended if kids assist

Ingredients

For the Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 small jalapeno seeded and minced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 14.5 ounces fire roasted diced tomatoes
  • 4 ounces diced green chiles
  • 15 ounces black beans drained and rinsed
  • 15 ounces corn drained
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chipotle powder
  • 1 teaspoon dried oregano
  • salt and black pepper to taste

For the Chicken

  • 3 cups rotisserie chicken shredded

For Creamy Version Optional

  • 4 ounces cream cheese softened
  • 1 cup shredded cheddar cheese

For Crispy Tortilla Strips

  • 6 corn tortillas sliced into thin strips
  • 2 tablespoons vegetable oil
  • pinch salt

Instructions

  • For a creamy version, reduce heat and stir in cream cheese and cheddar cheese until melted and smooth.
  • Add chicken broth, fire roasted diced tomatoes, green chiles, cumin, chili powder, smoked paprika, chipotle powder, and oregano. Stir to combine and bring to a simmer.
  • Stir in rotisserie chicken, black beans, and corn. Simmer until heated through, about 5–10 minutes.
  • For a creamy version, reduce heat and stir in cream cheese and cheddar cheese until melted and smooth.
  • In a skillet, heat vegetable oil and fry tortilla strips until golden and crispy. Sprinkle with salt.
  • Ladle soup into bowls and top with tortilla strips. Optional toppings include avocado, lime, extra cheese, and cilantro.

Notes

  • This soup freezes beautifully without toppings for up to 3 months
  • Swap black beans for pinto beans if that is what you have
  • Skip the cheese for a lighter broth style tortilla soup
  • Store leftovers in the refrigerator for up to 4 days
  • Always keep tortilla strips separate so they stay crispy

Nutrition

Serving: 400g | Calories: 420kcal | Carbohydrates: 32g | Protein: 28g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 820mg | Potassium: 620mg | Fiber: 6g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 3mg