Rotisserie Chicken Tortilla Soup


For the Soup:

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (adjust to your preferred spice level)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup frozen corn kernels
  • 1 cup black beans, drained and rinsed
  • 2 cups shredded rotisserie chicken
  • Salt and pepper to taste

For Serving:

  • Tortilla chips, crushed
  • Grated cheese (cheddar, Monterey Jack, or your choice)
  • Sour cream
  • Fresh cilantro, chopped
  • Lime wedges


  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
  2. Add the minced garlic and jalapeño and sauté for another minute until fragrant.
  3. Stir in the ground cumin and chili powder. Cook for about a minute to toast the spices.
  4. Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Add the frozen corn and black beans to the pot. Simmer for about 10 minutes, or until the corn is heated through and the flavors meld.
  6. Stir in the shredded rotisserie chicken and continue to cook until it’s heated through, about 5 minutes.
  7. Taste the soup and season with salt and pepper to your liking.
  8. To serve, ladle the soup into bowls and top with crushed tortilla chips, grated cheese, a dollop of sour cream, chopped cilantro, and a squeeze of lime juice.

Enjoy your Rotisserie Chicken Tortilla Soup with all the delicious toppings for a wonderful combination of flavors and textures.