Chicken Tortilla Soup With Rotisserie Chicken & Sausage

Recipe by Heather N.
READY IN: 1hr 30mins




  • Mash 2 cans of the navy or great northern beans and set aside. (this is used to thicken soup).
  • Heat diced onion in olive oil over medium heat until translucent.
  • Add garlic, cumin, coriander, chili powder, salt and pepper to onion mixture.
  • Stir in chicken stock.
  • Add mashed beans, and blend.
  • Add remaining beans, taco seasoning, rotel, lime juice, 1 minced jalapeno and simmer 20 minutes.
  • In a separate pan brown sausage.
  • Shred chicken meat, remove all skin first.
  • Add sausage and chicken to soup. Cook on medium-low heat an additional 20 minutes.
  • You may opt to use a crockpot for this recipe, if so cook on high 2 hours and then reduce to low until ready to serve.
  • Garnish soup with shredded cheddar cheese, sliced jalapeno, cilantro, a dollop of greek yogurt and tortilla chips when serving.