The Best Easy, One-Pot Chicken Tortilla Soup (Using Rotisserie Chicken)
Make this comforting and flavorful Chicken Tortilla Soup fast. This one-pot recipe uses rotisserie chicken for quick preparation, making it perfect for a satisfying weeknight dinner with minimal cleanup.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups shredded cooked chicken (use rotisserie chicken for speed)
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can mild green enchilada sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Optional Toppings: Tortilla strips, shredded cheese, avocado, sour cream, fresh cilantro
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
- Pour in the chicken broth, diced tomatoes, diced tomatoes with green chilies, black beans, and green enchilada sauce. Stir to combine.
- Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15 minutes so the flavors combine.
- Stir in the shredded cooked chicken and season with salt and pepper. Heat through for another 5 minutes.
- Taste the soup and adjust seasonings if needed.
- Serve hot with your favorite toppings like crispy tortilla strips, cheese, and fresh cilantro.
Notes
- For extra flavor, toast your own corn tortillas until crisp and cut them into strips instead of buying pre-made ones.
- If you prefer a slightly creamy chicken tortilla soup texture, stir in 1/2 cup of cream cheese or heavy cream during the last 5 minutes of cooking.
- This recipe is great for meal prep; it reheats well the next day.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7
- Sodium: 750
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 32
- Cholesterol: 75