Go Back
Rotisserie Chicken Tortilla Soup
Melissa Hart

Rotisserie Chicken Tortilla Soup

Fire-roasted tomato, black beans and corn build the soup while rotisserie chicken waits until the end. Baked tortilla strips belong in the bowl, not the crock, where they would become thick paste. The broth is smoky and medium-spicy rather than buried under toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 cup diced yellow onion
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 28 oz canned fire-roasted crushed tomatoes
  • 15 oz canned black beans drained and rinsed
  • 2 cups frozen corn
  • 6 cups low-sodium chicken broth
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp kosher salt
  • 4 cups shredded rotisserie chicken skin removed
  • 8 corn tortillas cut into thin strips
  • 1 tbsp neutral oil
  • 2 tbsp fresh lime juice

Method
 

  1. Place the onion, bell pepper, garlic, tomatoes, black beans, corn, broth, chili powder, cumin and salt in a 6-quart crockpot.
  2. Cover and cook on low for 5 hours until the pepper is tender.
  3. Toss the tortilla strips with the oil and bake at 400°F for 10 to 12 minutes until crisp.
  4. Stir the chicken into the soup and cook on high for 15 minutes until it reaches 165°F.
  5. Add the lime juice and place a small handful of crisp tortilla strips in each bowl just before serving.