Easy Chicken Tortilla Soup (30 Minutes)
Shredded rotisserie chicken, beans, corn, and tomatoes with green chiles simmered in seasoned broth, thickened with refried beans.
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.
Notes
Nutrition values are an estimate per serving, based on 6 servings, without toppings. Use mild tomatoes with green chiles for less heat. Store without toppings in the refrigerator for up to 4 days or freeze for up to 3 months.