Rotisserie Chicken Tortilla Soup (Family Friendly)
 Servings: 6 Prep Time: 5minutes mins Cook Time: 20minutes mins Total Time: 25minutes mins
This 20-minute rotisserie chicken tortilla soup is the perfect quick and easy weeknight dinner recipe.
4.93 from 28 votes
Ingredients

½ rotisserie chicken, 2-3 cups, meat shredded
1 tablespoon oil
1 medium onion, chopped
3 garlic cloves, chopped
1 jalapeño, seeds removed, finely chopped
1 ½ teaspoons chili powder
1 teaspoon ground cumin

2 cans 28 oz crushed tomatoes
1 can 14 oz corn (1 ½ cups frozen), drained & rinsed
1 can 14 oz black beans, drained & rinsed
32 ounces low-sodium chicken broth or stock
1 cup water
1 lime, juiced
½ bunch cilantro, chopped
Toppings for serving: tortilla strips and sliced avocado
Instructions
Prep:
Pull the meat from ½ a rotisserie chicken and shred it into smaller pieces. You'll need 2 cups, can add more or reserve for another meal.
Cook:
In a large pot over medium heat, heat oil. Add the onion, garlic, and jalapeño, and cook, stirring, until the onions are soft and translucent, about 3 minutes. Add the chili powder and cumin and stir for a minute to toast the spices.
Add crushed tomatoes, with the liquid, into the pot and stir while cooking for about 3 minutes until they come to a simmer. Add the cooked chicken, the corn, and black beans, and stir.
Add the chicken broth and water to the pot and bring everything to a boil. Reduce the heat and simmer for 15 minutes, covered.
Serve:
Add the juice of 1 lime and chopped cilantro into the pot and stir to combine.
Ladle the soup into bowls and top with a handful of tortilla strips and sliced avocado.
Store:

Refrigerate leftovers for up to 4 days or freeze in airtight containers for up to 3 months.