Simple Rotisserie Chicken Tortilla Soup

"Pick a rotisserie chicken that has been rubbed in barbecue spices or other aromatics to add extra flavor to this easy soup."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Holly R. photo by Holly R.
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:




  • Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
  • Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.

Questions & Replies

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  1. C S.
    Why oh why do you NOT have an option for printing the recipes or am I missing it?? Thanks Cathy
  2. mfilbert
    Where does 1038.5 calories per serving come from? Was that figure supposed to be divided between 6 servings?


  1. kjwojack
    This recipe was a hit with both teenagers. Easy to put together and healthy at the same time. I used red peppers instead of poblano's and added a little more spice. It was a hit!!
  2. Holly R.
    Loved this! Great recipe for the whole family. I left out jalapenos - put them on the side - so the kids would eat it. I made it exactly as written except I didn't garnish with scallions. Will be on our regular rotation now!
    • Review photo by Holly R.
  3. Carol G.
    Perfect flavor! I followed this recipe to the "T" with the exception that, due to our family's delicate tongues, I substituted 1/4 teaspoon red pepper for the paprika. And I used one rotisserie chicken which was 1.5 lbs and I found the proportions to be just fine. Frozen corn DOES make a difference over canned. The fresh lime juice should not be skimped on. Add ons: cilantro, avocado, lime wedges, bagged tortilla chip salad topping, grated 4-cheese mexican cheese. Ooh-la-la. Here's another plus: For convenience sake, use two-days to process: buy the chicken on day 1, refrigerate overnight, debone and proceed with the recipe on day 2. Thank you for this delicious, healthy recipe.
  4. Kerry S.
    Loved this recipe. Easy & tasty. I didn't have fresh poblano chilis so added can of chopped chilis I had. Avocado on top added richness. After cooking all day in preparation for Thanksgiving, this was a light & easy dinner. Husband had 2 bowls.
  5. WCFoodee
    This is a delicious recipe. I didn’t have any poblano chile’s on hand so I added 15 oz canned roasted tomatoes with chiles.


  1. KMK36461
    Add a 28oz Can of Diced Tomatoes



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