Quick Weeknight Chicken Tortilla Soup
75% authentic · Mexican-inspired
A simplified and faster version of chicken tortilla soup, perfect for busy weeknights, using pre-cooked rotisserie chicken and fewer fresh ingredients while retaining the essential flavors.
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Ingredients
- Rotisserie chicken3 cups, shredded
- Chicken broth6 cups
- Canned diced tomatoes1 can (14.5 oz), undrained
- Canned black beans1 can (15 oz), rinsed and drained
- Canned corn1 can (15 oz), drained
- Onion powder1 teaspoon
- Garlic powder1 teaspoon
- Chili powder1 tablespoon
- Cumin1 teaspoon
- Tortilla chips2 cups, crushed or broken
- Sour creamfor topping
- Sliced jalapeñosfor topping
- Chopped green onionsfor topping
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
In a large pot, combine chicken broth, diced tomatoes (undrained), black beans, corn, onion powder, garlic powder, chili powder, and cumin.
- 2
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- 3
Stir in the shredded rotisserie chicken and heat through for about 5 minutes.
- 4
Season with salt and pepper to taste.
- 5
Ladle the soup into bowls. Top with crushed tortilla chips, a dollop of sour cream, sliced jalapeños, and chopped green onions.
