5.0 from 24 votes
Rotisserie Chicken Tortilla Soup
This 30-minute chicken tortilla soup is cozy, flavorful, and nutritious! Made with rotisserie chicken, corn, beans, and homemade crunchy tortilla strips, it’s high in protein, gluten-free, and perfect for busy nights.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 392 kcal
Course:
Lunch
Cuisine:
Mexican
Ingredients
Chicken Tortilla Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 1 poblano pepper thinly diced
- 3 medium carrots cut into bite-sized rounds
- 3 large garlic cloves minced
- 3 cups shredded rotisserie chicken
- 4 cups low-sodium chicken broth
- 1 can (28-ounce) crushed tomatoes
- 1 can (12-ounce) whole kernel corn drained and rinsed
- 1 can (14-ounce) can black beans drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 teaspoon taco seasoning
- ¾ - 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- ¼ - ⅓ cup fresh cilantro chopped
- 1 - 2 large limes juiced
- ¼ cup shredded cheese for garnish
- 1 avocado optional for garnish
Crispy Tortilla Strips:
- 6 corn tortillas yellow or white
- 2 tablespoon olive oil
- ½ teaspoon salt more to taste
Instructions
To Make Chicken Tortilla Soup:
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add chopped onion, diced poblano pepper, and carrot rounds. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and sauté for 1 more minute until fragrant.
- Add shredded rotisserie chicken, chicken broth, crushed tomatoes, corn, beans, cumin, taco seasoning, chili powder, salt, pepper, and cilantro. Bring to a boil and let simmer for 20 minutes.
- Stir in fresh lime juice and let the soup simmer for an additional 3-5 minutes. Taste and adjust seasonings as needed.
Cup of Yum
Make Tortilla Strips:
- Cut tortillas into thin strips. Then, toss the strips in olive oil and salt in a mixing bowl.
- For Oven: Preheat to 375°F and line a baking tray. Spread strips on the tray and bake for 10-12 minutes until crispy.
- For Stove: Heat a pan over medium heat and fry the strips until crispy, 5-7 minutes.
- For Air Fryer: Heat the air fryer to 325°F, lightly grease the basket, and spread the strips (no overlapping). Air fry for 3 minutes, shake, and air fry for another 3 minutes if needed.
To Serve:
- Ladle the soup into bowls and top with tortilla strips, lime wedges, cilantro, shredded cheese, avocado slices, and/or sour cream.
- Serve immediately and enjoy!
Notes
- Serving Suggestions: Try these air fryer quesadillas, homemade guacamole, or cornbread.
- Tortilla Strips: You can absolutely use tortilla chips instead of homemade tortilla strips in chicken tortilla soup. It’s a convenient alternative to making homemade tortilla strips.
- Freezing: You can freeze cooked chicken tortilla soup. Let the soup cool to room temperature, transfer it to a freezer-safe container, and freeze for up to 3 months. When you are ready to enjoy, place the frozen soup in the refrigerator overnight or reheat it at low temperature on the stovetop until defrosted and warm. Continuously stir it as it thaws.
- Storing: Store the soup in an airtight container and keep it in the refrigerator for 4 – 6 days.
- Reheating: Reheat in the microwave for 30 – 60 seconds until warm or on the stovetop on low until warm.
Nutrition Information
Calories
392kcal
(20%)
Carbohydrates
44g
(15%)
Protein
31g
(62%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Cholesterol
37mg
(12%)
Sodium
600mg
(25%)
Potassium
1208mg
(35%)
Fiber
11g
(44%)
Sugar
7g
(14%)
Vitamin A
6181IU
(124%)
Vitamin C
38mg
(42%)
Calcium
162mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 392
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 600mg | 25% |
| Potassium | 1208mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 6181IU | 124% |
| Vitamin C | 38mg | 42% |
| Calcium | 162mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.