This easy chicken tortilla soup is hearty, lightly spicy, and ready in about 30 minutes. Shredded rotisserie chicken, black beans, corn, and tomatoes simmer in a seasoned broth, and a scoop of refried beans melts into the soup to make it thick and creamy without any cream. Pile on tortilla strips, avocado, cheese, and lime and dinner is served.
Table of Contents
Why This Chicken Tortilla Soup Works
Refried beans are the secret ingredient. They dissolve into the broth and give the soup body and a savory depth that usually takes much longer to build. A rotisserie chicken and canned beans, corn, and tomatoes mean there is almost no chopping, and the toppings let everyone build their own bowl.
- About 10 minutes of prep and 15 minutes of simmering.
- Creamy texture from refried beans, with no cream.
- Made mostly from pantry staples and one rotisserie chicken.
- Freezes well for busy days.
Ingredients
The full amounts are in the recipe card below.
- 1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
- 1 cup refried beans
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chiles
- 1 cup frozen corn
- 4 cups chicken broth
- 1 tablespoon taco seasoning (store-bought or homemade)
- Toppings: avocado slices, crushed tortilla strips or chips, cilantro, lime wedges, and shredded cheddar or queso fresco
Use mild tomatoes with green chiles if you want less heat, or hot ones for extra kick. Black beans can be swapped for pinto beans.
How to Make Chicken Tortilla Soup
Shred the Chicken
Pull the meat from the rotisserie chicken, discard the skin and bones, and shred the meat into bite-size pieces.
Combine and Simmer
In a large pot, stir together the chicken, refried beans, black beans, tomatoes with green chiles, corn, broth, and taco seasoning. Heat over medium-high heat until it starts to simmer, stirring so the refried beans dissolve.
Let the Flavors Meld
Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring now and then, until the soup is hot and slightly thickened. Cooked chicken should be reheated to 165°F according to the USDA. Taste and add salt if needed.
Serve with Toppings
Ladle into bowls and top with avocado, tortilla strips, cilantro, cheese, and a squeeze of lime.
How to Serve Chicken Tortilla Soup
Serve with extra tortilla chips, quesadillas, or cornbread. A dollop of sour cream also cools the heat. For rice on the side, try our cilantro lime rice, or serve it with our slow cooker chicken fajitas for a Tex-Mex night.
How to Store and Reheat
Store the soup, without toppings, in an airtight container in the refrigerator for up to 4 days. Reheat on the stove until steaming hot, adding a splash of broth if it has thickened. Freeze for up to 3 months and thaw overnight in the refrigerator. Add fresh toppings when serving.
Tips and Variations
- Stir the refried beans well so they dissolve completely.
- Use a store-bought or homemade taco seasoning that is low in salt, since the broth and canned ingredients already contain salt.
- Make your own tortilla strips by baking corn tortilla strips at 375°F for 10 to 15 minutes.
- Use black beans instead of refried beans if you prefer a brothier soup.
- Add a diced jalapeño or chipotle in adobo for extra heat.
- Use cooked chicken breast or thighs if you do not have rotisserie chicken.
- Looking for more Tex-Mex? Try our crock pot rotisserie chicken fajitas.
- More one-pot dinners: our one pot chili mac.
FAQ
Can I make chicken tortilla soup in a slow cooker?
Yes. Combine everything in the slow cooker and cook on low for 3 to 4 hours or on high for 1 to 2 hours, just until hot.
Is chicken tortilla soup spicy?
It has a mild kick from the green chiles. Use mild tomatoes with green chiles for less heat, or add hot sauce at the table.
Do I need refried beans?
They make the soup creamy and thick. You can leave them out for a thinner, brothier soup, or replace them with mashed black beans.
What can I use instead of rotisserie chicken?
Any cooked chicken works. Poached chicken breast or leftover roast chicken is fine.
Can I make it vegetarian?
Yes. Use vegetable broth, leave out the chicken, and add extra beans and corn.
Easy Chicken Tortilla Soup (30 Minutes)
Ingredients
Main Ingredients
- 1 rotisserie chicken skin and bones removed, meat shredded, about 4 cups
- 1 cup refried beans
- 15 oz black beans 1 can, drained and rinsed
- 10 oz diced tomatoes with green chiles 1 can
- 1 cup frozen corn
- 4 cups chicken broth
- 1 tbsp taco seasoning
- avocado, tortilla strips, cilantro, lime, and cheese for serving
Instructions
Cooking
- Shred the rotisserie chicken into bite-size pieces, discarding the skin and bones.
- In a large pot, stir together the chicken, refried beans, black beans, tomatoes with green chiles, corn, broth, and taco seasoning.
- Heat over medium-high heat until simmering, stirring so the refried beans dissolve.
- Reduce the heat to medium-low and simmer 10 to 15 minutes until hot and slightly thickened (165°F/74°C).
- Ladle into bowls and top with avocado, tortilla strips, cilantro, cheese, and lime.
