Chicken tortilla soup has always been my favorite soup to order at a Mexican restaurant, but I’ve finally perfected a homemade recipe that’s just as good—if not better! To keep things easy, I make this tortilla soup with rotisserie chicken and use a special technique to get that perfect balance of a creamy and brothy base. Ready in 30 minutes, this delicious soup is perfect for busy weeknights. Plus, it’s a great way to use leftover rotisserie chicken!
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The key to flavorful and easy chicken recipes is using store-bought rotisserie chicken, like I do in my sour cream chicken enchilada casserole and king ranch chicken casserole. This simple ingredient takes all the guesswork out of cooking while delivering maximum flavor and juiciness every time!
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About Tortilla Soup with Rotisserie Chicken
This rotisserie chicken tortilla soup is a warm, comforting dish packed with bold Mexican-inspired flavors. It has a flavorful tomato-based broth infused with smoky spices like chili powder, cumin, and smoked paprika.
Tender shredded rotisserie chicken adds heartiness, while green chilis and lime juice bring a zesty kick. The magic happens when crushed tortilla chips are blended into the soup, creating a creamy yet brothy texture.
Topped with fresh cilantro, avocado slices, and crispy tortilla strips, every bite of this spicy chicken tortilla soup is a satisfying combination of savory, tangy, and crunchy!
Ingredients
- Rotisserie chicken saves time while adding tender, flavorful meat to the soup. Learn how to cut a rotisserie chicken in just a few minutes. After you have the chicken carved, you can shred or chop the chicken in bite-sized pieces. I use all parts of the chicken, but you can use only the chicken breast, if you prefer.
- Tortilla chips are the best way to thicken chicken tortilla soup with rotisserie chicken. They add body to the soup when blended, creating a thick, creamy texture.
- Toppings like cilantro, avocado, and crushed tortilla chips add layers of texture, flavor, and visual appeal for a complete, Instagram-worthy dish. Sour cream, shredded cheese, and jalapeño slices also taste great!
See the recipe card for full information on ingredients and quantities.
How to Make Rotisserie Chicken Tortilla Soup
Step 1: In a large pot or Dutch oven, add olive oil and sauté onions until softened. Add garlic and cook an additional minute. Add tomato paste, seasonings, salt and black pepper. Cook on medium heat for 1 minute.
Step 2: Add fire-roasted tomatoes, green chiles, cilantro, and chicken broth. Bring to a boil then cover with a lid and simmer.
Step 3: In a blender, add crushed tortilla chips. Ladle 3 cups of soup into the blender. Blend until mixture is smooth.
Step 4: Pour the blended soup mixture back into the pot and stir well to combine.
Step 5: Add shredded chicken and lime juice and stir to combine. Taste and adjust seasonings, if needed.
Step 6: Heat on the stovetop on low to warm the chicken. Serve rotisserie chicken tortilla soup in a bowl with sliced avocado, cilantro, tortilla chips, and a lime wedge.
Expert Tips
- Once you add the tortilla chips and soup to a blender, let the chips soften by soaking for 1-2 minutes before blending to ensure a smooth texture.
- For more heat, sauté a diced jalapeno with the onions and add a pinch of cayenne powder.
Storage Tips
Store cooled leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth if needed.
To freeze, transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Rotisserie Chicken Tortilla Soup
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Large pot or Dutch oven
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 2 Tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 14.5 ounce fire-roasted tomatoes
- 4 ounces green chiles
- ½ cup cilantro chopped
- 6 cups chicken stock or chicken broth
- 1 cup tortilla chips crushed
- 2 cups rotisserie chicken shredded or chopped
- 1 Tablespoon lime juice freshly squeezed
- sliced avocado, cilantro, tortilla chips, and cheese optional toppings
Instructions
- In a large pot or Dutch oven, add oil and sauté onions until softened. Add garlic and sauté an additional 1 minute.
- To the pot, add tomato paste, chili powder, smoked paprika, cumin, salt, and pepper. Cook on medium heat for 1 minute.
- Add tomatoes, green chiles, cilantro, and chicken broth. Bring to a boil then cover with a lid and simmer for 20 minutes.
- In a blender, add crushed tortilla chips. Ladle 3 cups of soup into the blender. Let sit for 2 minutes to soften the tortilla chips. Then blend for about 1 minute until mixture is smooth.
- Pour the blended soup and chip mixture back into the pot. Add chicken and lime juice. Stir to combine. Warm on the stove on low heat for about 5 minutes to warm the chicken.
- Serve rotisserie chicken tortilla soup with toppings of sliced avocado, cilantro, tortilla chips, shredded cheese, and a lime wedge.
Notes
- After you carve the rotisserie chicken, shred or chop the chicken in bite-sized pieces depending on your preference. I like to use all parts of the chicken, but you can use only the chicken breast, if you prefer.
- For more heat, sauté a diced jalapeno with the onions and add a pinch of cayenne powder.
- Store cooled leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth if needed. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
JJ
This rotisserie chicken tortilla soup is delicious, and I had a lot of fun taking the meat off the bird. Really great value and tons of leftovers.