Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 tablespoon olive oil; 1 cup chopped yellow onion (about ½ a medium onion); 1 cup chopped bell pepper (about 1 medium red, orange, or yellow bell pepper); 1 tablespoon minced garlic (about 3 large cloves); 1 (1.25-ounce) packet fajita seasoning mix; 1 cup frozen roasted corn kernels; 1 (15-ounce) can fire-roasted diced tomatoes; 1 (32-ounce) low-sodium chicken stock; 1 (15-ounce) can black beans, drained and rinsed; 16 ounces shredded rotisserie chicken; 6 small corn tortillas, sliced into strips; 2 tablespoons chopped cilantro

Jump to Recipe

This easy chicken tortilla soup is made with rotisserie chicken, so it’s ready in about 30 minutes! The chicken is simmered in a seasoned chicken broth with black beans, corn, bell pepper, and corn tortilla strips. It’s an easy soup recipe, and the leftovers keep well in the refrigerator or freezer.

We’re using one of my favorite shortcuts to make this warm and cozy chicken tortilla soup: rotisserie chicken. It cuts the time by a lot – in about 30 minutes, you’ll be ladling up bowls of this hearty soup. Or, make it ahead and store it in the fridge or freezer for easy lunches and dinners.

It has all the delicious things: tender chicken, black beans, peppers, corn, and corn tortilla strips that simmer in the soup, adding flavor and texture. We’re also going the easy route with the seasonings. I use fajita seasoning to flavor the broth – it’s so easy. There’s no need to raid the spice rack and nothing to measure.

Once it’s made, add your favorite garnishes. Or, serve it as it is – either way, it’s a cozy bowl that will warm you up on a cold day.

Ingredients

Cooked chicken: I love to buy a package of rotisserie chicken for this recipe because it’s already seasoned. All I do is shred the bigger pieces, or you can run a knife through them. That said, any cooked chicken will work.
Fajita seasoning: Choose your favorite brand. If you can’t find fajita seasoning, you can use taco seasoning.
Beans: I love black beans, but pinto beans, kidney beans, and white beans are great, too.
Corn: Look for frozen roasted corn or use regular frozen corn kernels if you can’t find the roasted ones.
Corn tortillas: Buy small ones (about 5″), slice them into strips, and cut the strips in half.
Bell pepper: Choose your favorite sweet bell pepper (red, orange, or yellow)
Yellow onion
Garlic
Fire-roasted tomatoes
Low-sodium chicken stock
Olive oil
Fresh cilantro

How to Make It

☑️ Saute

Heat the olive oil in a pot over medium-high heat. Add the onion and peppers and cook them until softened.

Add the garlic and fajita seasoning. Give it a good stir so everything is coated in the spices.

☑️ Simmer

Add the corn, tomatoes, beans, and stock. Bring the soup to a simmer for about five minutes or so.

Add the beans, chicken, and tortilla strips. Stir and simmer the soup for 10 minutes, then stir in the cilantro.

the chicken and corn tortilla strips added to the pot.

☑️ Serve

You can serve the soup as it is or add toppings like diced avocado, sour cream, chopped cilantro, or crushed tortilla chips.

Storage Tips

Once you’ve made the chicken tortilla soup, store it in individual containers and it will keep well in the refrigerator for three to four days.

Or, you can freeze the soup. Cool the soup to room temperature and freeze it in air-tight containers. It will keep well in the freezer for up to three months.

Warm the soup on the stove or in the microwave, and then add your garnishes before serving.

chicken tortilla soup in a pot with a ladle.

More Chicken Soup Recipes

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

More Recipes with Rotisserie Chicken

This is such an easy chicken tortilla soup recipe – perfect for a cold day when you crave something comforting! I hope you try it soon.

Happy soup-making,