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Rotisserie chicken tortilla soup

Cooked shredded chicken, canned black beans, corn, and tomatoes make a tortilla soup with lime. About 30 minutes; serves four.

About 30 minutes · serves 4

By Forkast. This recipe has not been kitchen-tested; timing is an estimate.

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Chicken tortilla soup with black beans, corn, avocado, lime, and crisp tortilla strips.
AI-generated recipe illustration

Let’s make dinner

  1. 1

    Build the smoky base

    Dice the onion. Cook it in 1 tablespoon oil for 5 minutes, until soft. Add chili powder and cumin. Stir for 30 seconds, until fragrant.

  2. 2

    Simmer beans, corn, and tomatoes

    Add broth, crushed tomatoes, drained beans, and corn. Bring to a simmer. Cook uncovered for 10 minutes so the broth picks up the spices.

  3. 3

    Heat the chicken and finish

    Stir in the cooked chicken. Simmer until the soup and chicken reach 165°F. Add lime juice. Serve with toasted tortilla strips and any toppings you have.

Start with onion and spices, simmer the pantry ingredients, then add shredded cooked chicken near the end so it stays tender. Reheat the soup and chicken to 165°F. Refrigerate cooked chicken promptly and use it within its safe storage window. Check broth, tortillas, and toppings for allergens.

Questions before you cook

Can I use rotisserie chicken?

Yes. Start with cooked shredded chicken as listed. Add it after the broth simmers and heat the soup and chicken to 165°F.

When do the tortilla strips go in?

Add toasted tortilla strips when serving so they do not soak in the pot. Store strips separately from any soup leftovers.

Substitutions and ingredient choices

Another cooked shredded chicken works in place of rotisserie chicken. Raw chicken is not a direct substitution in this method.

How should I store and reheat leftovers?

Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.

Reheat soup in a pot, stirring. Bring soup to a rolling boil and check the chicken reaches the leftover reheating temperature.

USDA: Leftovers and Food Safety

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