Chicken Tortilla Soup

Loaded with chicken, black beans, corn and fire-roasted tomatoes, this easy chicken tortilla soup is a flavorful, hearty dinner with plenty of Southwest flavor. Using rotisserie or leftover chicken makes this Crock-Pot chicken tortilla soup especially easy—just add everything to the slow cooker with taco seasoning and let it cook. Top with crunchy tortilla strips, avocado, sour cream and cheese, or make it quickly on the stovetop when you’re short on time.

Course Dinner, Lunch

Cuisine American

Recipe Type Avocado, Camping, Chicken, Cinco de Mayo, Crockpot, Fall, Fall Dinner, Healthy Choices, Healthy Dinner, Meal Prep, Quick Dinner, Rainy Day, Rotisserie Chicken, Served Hot, Soups

Skill Level Easy

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Servings

Calories 323kcal

Author Angela G.

Equipment

Ingredients

1 rotisserie chicken, picked
6 cups chicken broth
1 small onion chopped
8 oz fire roasted tomatoes
1 cup frozen corn
8 oz black beans
4 oz green chiles or 1 chopped jalapeño
1 oz packet taco seasoning (2 tbsp)

Toppings

½ cup cheddar cheese as topping
½ cup sour cream as topping
tortilla strips or crushed tortilla chips as topping
1 avocado chopped

Instructions

Remove rotisserie chicken from bones and chop or shred then add to Crock-Pot. Add a few of the large chicken bones to add flavor to your broth (we'll remove them later).
Add chicken broth chopped onion, tomatoes, corn, beans, green chilies (or jalapeños), and taco seasoning to Crock-Pot. Stir to combine. Cook for 1 hour with your slow cooker set to high or 2 hours set to low.*
Serve hot topped with sour cream, cheese, fresh avocado, and tortilla strips or chips.

Video

Notes

*If rotisserie chicken is cold to start, you may need to cook awhile longer.

Pre-heat your Crock-Pot on high while you prepare the ingredients to help reduce cook time.

Nutrition