Hearty Leftover Rotisserie Chicken Tortilla Soup

Looking for a way to transform that leftover rotisserie chicken into something spectacular? This tortilla soup is the answer. It’s warm, comforting, and packed with flavors that will have you going back for seconds. Perfect for a quick weeknight dinner, this recipe takes just a few minutes to prepare and will delight your family with every spoonful.

Imagine a bowl filled with tender chicken, crisp tortillas, and a medley of fresh ingredients. The combination of spices adds a wonderful depth, while the toppings bring a satisfying crunch. This isn’t just a meal; it’s a fiesta in a bowl that celebrates all the delicious possibilities of using leftover chicken.

You don’t need to be a culinary expert to whip up this soup. Whether you have a busy schedule or just want something easy and tasty, you can make this tortilla soup in no time.

Delicious Rotisserie Chicken Tortilla Soup Recipe

A hearty tortilla soup with rotisserie chicken, topped with tortilla strips, avocado, and cilantro, served with lime on a rustic table.

This leftover rotisserie chicken tortilla soup is a flavorful and satisfying dish made with succulent shredded chicken, zesty tomatoes, and a blend of spices. It’s topped with crunchy tortilla strips, creamy avocado, and fresh cilantro, offering a harmonious mix of textures and tastes.

Ingredients

2 cups shredded leftover rotisserie chicken
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes with green chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
2 cups corn kernels (fresh or frozen)
1 cup black beans, rinsed and drained
Tortilla strips for topping
Fresh avocado, diced for garnish
Chopped cilantro for garnish
Lime wedges for serving

Instructions

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the Ingredients: Stir in the diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer.
Incorporate the Chicken and Veggies: Add the shredded rotisserie chicken, corn, and black beans to the pot. Simmer for an additional 10-15 minutes to heat through and let the flavors meld.
Serve: Ladle the soup into bowls and top with tortilla strips, diced avocado, and chopped cilantro. Serve with lime wedges for an extra burst of flavor.