This ranch chicken tortilla soup is a one-pot dinner that uses a store-bought rotisserie chicken and a handful of pantry staples. Ranch dressing gives the broth a creamy, tangy richness, while taco seasoning, tomatoes with green chiles, corn, and black beans bring the classic Tex-Mex flavor you expect from a bowl of tortilla soup.
There is no chopping and no browning, so everything goes into the pot at once and simmers for about 25 minutes. The recipe makes 6 generous bowls, and it is as good for a casual weeknight dinner as it is for a game day crowd.
Table of Contents
Why This Works
Ranch dressing is the surprise ingredient. It already contains herbs, garlic, and a creamy base, so it adds body and seasoning in a single step. As the soup simmers, it melts into the broth and gives it a smooth, lightly creamy texture without cream or flour.
Rotisserie chicken saves the most time. The meat is already seasoned and cooked, so it only needs to warm through. Using both light and dark meat gives the soup a richer flavor than breast meat alone.
Tomatoes with green chiles add acidity and a mild heat, taco seasoning rounds out the spice, and corn and black beans make the soup filling. A short rest off the heat at the end thickens the broth slightly and brings it down to a comfortable eating temperature.
Ingredients
- 32 ounces low-sodium chicken broth (4 cups)
- 2/3 cup ranch dressing
- 2 cups shredded rotisserie chicken, skin removed
- 2 cans (14.5 ounces each) diced tomatoes with green chiles, undrained
- 1 package (1 ounce) mild taco seasoning
- 14 ounces frozen corn, preferably a southwest blend with peppers and onions
- 1 can (14.5 ounces) black beans, drained and rinsed
- Crunchy tortilla strips, for serving
How to Make Ranch Chicken Tortilla Soup
1. Shred the chicken
Pull the meat from the rotisserie chicken, discard the skin and bones, and shred the meat with two forks. Measure out 2 cups for the soup and save any extra for another meal.
2. Combine everything in the pot
Add the chicken broth, ranch dressing, shredded chicken, tomatoes with green chiles, taco seasoning, corn, and black beans to a large pot. Stir until the ranch and seasoning are mixed into the broth.
3. Bring to a slow boil
Set the pot over medium-high heat and let it come to a slow boil, stirring now and then so the ranch does not stick to the bottom.
4. Simmer covered
Reduce the heat to low and cover the pot partially with a lid. Cook for 20 minutes, stirring once or twice.
5. Simmer uncovered
For the last 5 minutes, remove the lid and let the soup simmer so the flavors concentrate and the broth thickens slightly.
6. Rest and serve
Take the pot off the heat and let the soup sit for 5 minutes. It will thicken a bit and cool to a comfortable temperature. Ladle into bowls and top with crunchy tortilla strips.
How to Serve
Top each bowl with crushed tortilla strips, shredded cheese, sliced avocado, a spoonful of sour cream, and chopped cilantro. For a bigger meal, serve it with a scoop of the best guacamole and a plate of oven baked chicken quesadillas for dipping. A side of homemade Spanish rice turns the soup into a hearty dinner, and a tray of sheet pan chicken nachos makes this a fun game day spread.
A squeeze of fresh lime over each bowl brightens the flavors and balances the richness of the ranch.
How to Store and Reheat
Cool the soup and refrigerate leftovers in an airtight container within two hours of cooking. Eat them within three days for the best flavor. Keep tortilla strips and toppings separate so they stay crisp.
Reheat on the stove over medium-low heat, stirring often, and add a splash of chicken broth if it has thickened. Heat the soup until it is steaming hot and reaches 165 degrees F. Soups with ranch dressing can separate when frozen, so the refrigerator is the better choice.
Tips and Variations
Always reheat to a safe temperature. The University of Wisconsin Extension leftovers guide advises reheating leftovers to 165 degrees F and refrigerating them within two hours.
Choose low-sodium broth, since the taco seasoning, tomatoes, and ranch already contain salt. Taste the soup before adding any more salt at the table.
For a spicier soup, use hot taco seasoning or add a diced jalapeno. For extra protein and fiber, stir in a can of pinto beans or a few spoonfuls of refried beans. If you prefer a thicker soup, mash some of the beans against the side of the pot before the final simmer.
FAQ
Can I use raw chicken instead of rotisserie chicken?
Yes. Add 1 1/2 pounds of boneless chicken breasts to the pot with the broth, simmer until they reach 165 degrees F, then shred the chicken and return it to the soup.
Will the ranch dressing curdle?
A low simmer keeps it smooth. Do not boil the soup hard after adding the ranch, and stir it in well before heating.
Can I make this in a slow cooker?
Yes. Combine everything in the slow cooker and cook on low until hot and the flavors have blended. Keep the lid on and stir only at the end.
How can I make the soup thicker?
Let it simmer uncovered a few minutes longer, or stir in a few crushed tortilla chips or a spoonful of refried beans.
What toppings go best with this soup?
Crunchy tortilla strips, shredded cheese, avocado, sour cream, cilantro, and lime wedges are all good choices. Offer a few so everyone can build their own bowl.
Ranch Chicken Tortilla Soup with Rotisserie Chicken
Ingredients
Main Ingredients
- 32 oz low-sodium chicken broth 4 cups
- ⅔ cup ranch dressing
- 2 cup shredded rotisserie chicken skin removed
- 2 cans (14.5 oz each) diced tomatoes with green chiles undrained
- 1 package (1 oz) mild taco seasoning
- 14 oz frozen corn preferably a southwest blend with peppers and onions
- 1 can (14.5 oz) black beans drained and rinsed
- crunchy tortilla strips for serving
Instructions
Cooking
- Shred the rotisserie chicken, discarding the skin and bones, and measure 2 cups.
- Add the broth, ranch dressing, chicken, tomatoes with green chiles, taco seasoning, corn, and black beans to a large pot and stir.
- Bring to a slow boil over medium-high heat, stirring now and then.
- Reduce the heat to low, partially cover, and cook for 20 minutes.
- Remove the lid for the last 5 minutes of cooking.
- Take the pot off the heat and let it rest for 5 minutes, then serve with tortilla strips.
