Chicken tortilla soup is my go-to answer when the weather turns chilly and I want something hearty, spicy, and ready fast. This version starts with softened onions and garlic, then everything else goes into one pot: shredded rotisserie chicken, black beans, corn, fire roasted tomatoes, rice, and a rich enchilada sauce broth. A chopped corn tortilla simmers right in the soup and melts into the broth, giving it body and that true tortilla soup flavor.
The broth gets its depth from red enchilada sauce, taco seasoning, and smoked paprika, and a few dashes of Tabasco add a gentle kick. If you like making things from scratch, my Homemade Enchilada Sauce and Homemade Taco Seasoning both work perfectly here, and a batch of Homemade Chicken Stock makes the broth even better.
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Why You’ll Love this Rotisserie Chicken Tortilla Soup
This is a true one-pot dinner that goes from chopping board to bowls in about 40 minutes. Rotisserie chicken does the heavy lifting, and the rest is mostly pantry staples: canned beans, canned tomatoes, frozen corn, and rice. The flavor is smoky, lightly spicy, and deeply savory, with a thick, hearty broth that eats like a meal on its own.
The best part is the toppings bar. Set out diced avocado, sour cream, shredded cheddar, cilantro, and crushed tortilla chips and let everyone build their own bowl. It feeds a crowd, it’s budget friendly, and it tastes even better the next day.
Heather’s Expert Tips for the Best Rotisserie Chicken Tortilla Soup
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Wake up the spices first. After years of developing blends as a co-founder of Spiceology, I always stir the taco seasoning and smoked paprika into the softened onions and garlic for 30 seconds before adding the liquids. The warm oil brings out the flavor of the spices and gives you a deeper, rounder broth.
- Rinse the black beans well. Draining and rinsing gets rid of the starchy canning liquid, so the broth stays clean tasting and doesn’t get muddy.
- Let the tortilla do its job. The chopped corn tortilla breaks down as it simmers and thickens the soup naturally. Don’t skip it; it’s what makes this taste like tortilla soup instead of chicken chili.
- Check the rice before you serve. The rice cooks right in the broth, so give it a taste at the end of the simmer. If it’s still firm, let it go a few more minutes and add a splash of stock if the soup gets too thick.
- Season at the end. Enchilada sauce, taco seasoning, and stock all bring salt, so wait until the soup is finished before adding more salt and pepper.
Equipment Needed
- Large stock pot or Dutch oven
- Sharp chef’s knife and cutting board
- Colander for rinsing the beans
- Wooden spoon
- Soup ladle
- Soup bowls
Ingredients for Homemade Tortilla Soup with Chicken
- Rotisserie Chicken –Ā shredded rotisserie chickenĀ makes this recipe super easy and extremely flavorful. Prep theĀ shredded chickenĀ before starting the soup. You can also use roasted or boiledĀ chicken thighsĀ orĀ leftover chicken breastsĀ that are shredded or chopped into bite-sized pieces.
- Rice –Ā uncooked white rice, such as long grain, basmati, or jasmine.
- Corn Kernels –Ā fresh, frozen, or drained canned corn.
- Black Beans –Ā drain and rinseĀ canned black beansĀ orĀ pinto beans.
- Enchilada Sauce –Ā enchilada sauce adds depth of flavor to thisĀ easy soup. You can also use my easy Homemade Enchilada Sauce recipe.
- Chicken StockĀ or Chicken broth –Ā either homemadeĀ chicken stockĀ or canned/boxed works great.
- Onions & Garlic –Ā yellow onionĀ or sweet onion plusĀ fresh garlic.
- Spices –Ā this recipe calls forĀ taco seasoning,Ā smoked paprika, and cayenne pepper. You could also use a blend ofĀ chili powder, ground cumin, garlic powder, and onion powder.
- Corn Tortillas – 1 corn tortilla chopped up will help thicken the soup a little. This can be omitted if you don’t have one.
- Toppings/Garnishes –Ā avocado slices,Ā sour cream, shredded cheddar cheese orĀ monterey jackĀ cheese,Ā fresh cilantro,Ā crispy tortilla stripsĀ orĀ tortilla chips,Ā lime wedges,Ā fresh jalapenos, sliced green onions.
Find the printable recipe card with exact measurements and instructions below.
Recipe Variations & Substitutions
- Chicken breasts instead of rotisserie: Broil 4 chicken breasts, then chop and add them to the pot. Season them first with my Chicken Spice Rub for an extra layer of flavor.
- Turn up the heat: Use hot red enchilada sauce instead of mild, add a diced jalapeƱo with the onions, or double the Tabasco.
- Swap the beans: Pinto beans or kidney beans work well in place of black beans.
- Make it low carb: Leave out the rice and tortilla and add an extra can of beans or more chicken for a heartier broth.
- Change the tomatoes: Diced tomatoes with green chiles add a little extra heat if you can’t find fire roasted.Ā
- Make it aĀ Crock pot dinner: Add all of the ingredients to aĀ crock potĀ or slow cooker and cook on high for 4 hours.
How to Store, Freeze, and Reheat
- Refrigerate: Cool the soup, then store it in an airtight container in the fridge for up to 4 days.
- Expect it to thicken: The rice keeps soaking up broth as it sits, so the soup will be thicker the next day. Stir in some chicken stock when you reheat to loosen it.
- Freeze: Freeze in freezer-safe containers for up to 3 months. For the best texture, make the soup without rice if you know you’ll freeze it, then add freshly cooked rice when you reheat.
- Thaw: Move frozen soup to the fridge overnight before reheating.
- Reheat: Warm on the stovetop over medium heat, stirring often, until hot all the way through. Add the toppings fresh after reheating.
What to Serve with Chicken Tortilla Soup
- JalapeƱo Cheddar Cornbread for dunking into the broth
- Classic Guacamole with chips on the side or spooned right on top
- Homemade Restaurant-Style Salsa for an easy starter
- Triple Chile Queso Dip when you’re feeding a game day crowd
- Apple Cider Margarita for a fall twist at the dinner table
Frequently Asked Questions
Chicken tortilla soup has a brothier base thickened with corn tortillas and is finished with crunchy tortilla chips. Chili is thicker and heavier on beans and spices. If you’re in the mood for a classic bowl of chili, try The Best Chili You’ll Ever Eat.
Made with mild enchilada sauce, it has a gentle, family-friendly warmth. The Tabasco adds a little kick, and you can raise or lower the heat by adjusting the hot sauce or choosing hot enchilada sauce.
Yes. It tastes even better the next day once the flavors have had time to blend. Just add a splash of chicken stock when you reheat, since the rice will soak up some of the broth overnight.
You can, but brown rice takes much longer to cook. Add about 15 to 20 minutes to the simmer time and extra stock as needed, or stir in precooked brown rice during the last few minutes.
The chopped corn tortilla breaks down as the soup simmers, thickening the broth and adding real corn tortilla flavor. The crushed chips on top add the crunch.
My Creamy Chipotle Tomato Soup is another smoky, budget-friendly bowl made mostly from pantry ingredients.
More Recipes to Try
- Easy Mexican Shrimp Cocktail
- Creamy Thai Chicken Chowder
- Pulled Pork Sliders
- Creamy Sweet Potato Soup
- California Roll Breakfast Sushi
Rotisserie Chicken Tortilla Soup Recipe
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Ingredients
- 1 tsp olive oil
- 1 large yellow onion, peeled and chopped
- 4 large garlic cloves, minced
- 3 cups chicken stock
- 1 large rotisserie chicken, pulled or cut into bite-sized pieces
- 1 cup corn kernels, fresh or frozen
- Ā½ cup white rice, uncooked. such as jasmine or basmati
- 15 oz black beans, drained and rinsed
- 15 oz diced tomatoes, canned
- 28 oz red enchilada sauce
- 1 corn tortillas, rough chopped
- 1 tbsp taco seasoning
- 1 tsp smoked paprika
- 1 tsp cayenne pepper, or hot pepper sauce
- kosher salt and black pepper, to taste
Toppings
- shredded cheddar cheese
- sour cream
- sliced avocado
- tortilla chips
- chopped cilantro
- green onions, or chives
- lime wedges
- sliced jalapeƱos
Instructions
- Heat a large Dutch oven or stock pot over medium-high heat. Add the olive oil and chopped onion. Saute until the onion is translucent, about 3 minutes. Stir in the minced garlic, about 30 seconds.
- Turn the heat to high. Add the chicken stock, rotisserie chicken chunks, corn, rice, black beans, tomatoes, and enchilada sauce, and chopped corn tortilla. Stir well to combine and bring to a boil for 5 minutes.
- Add taco seasoning, smoked paprika, and cayenne pepper (if using). Stir well and taste for seasoning. Add kosher salt and black pepper, to taste. Turn the heat to medium-low and simmer until the rice is cooked through, about 20-25 minutes longer.
- Serve with toppings right away.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.