Description
This hearty Chicken Tortilla Soup recipe is a comforting and flavorful blend of tender rotisserie chicken, refried beans, diced tomatoes with green chiles, corn, black beans, and chicken broth. Simmered to perfection with taco seasoning, it delivers a delicious Mexican-inspired meal that’s perfect for a quick weeknight dinner or a cozy gathering.
Ingredients
Scale
Chicken
- 1 rotisserie chicken, skin removed and meat chopped
Soup Base
- 2 (16-oz) cans refried beans
- 1 (1-oz) package taco seasoning
- 2 (14.5-oz) cans petite diced tomatoes and green chiles
- 1½ cups frozen corn kernels
- 1 (15-oz) can black beans, drained
- 4 cups chicken broth
Instructions
- Prepare Chicken: Remove and discard the skin from the rotisserie chicken. Pull the meat away from the bones, discard the bones, and chop the chicken into bite-sized pieces.
- Combine Ingredients: In a large pot or Dutch oven, add the chopped chicken, refried beans, taco seasoning, diced tomatoes with green chiles, frozen corn, black beans, and chicken broth. Stir thoroughly to mix all the ingredients evenly.
- Cook Soup: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15 to 20 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Adjust Consistency: If the soup becomes too thick during simmering, add a little water or additional chicken broth to reach your desired consistency. Stir well before serving.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- You can add tortilla strips and shredded cheese as toppings when serving for added texture and taste.
- Adjust the amount of taco seasoning to your spice preference.
- If you prefer a smoother soup, blend a portion of the soup before adding the chicken for a creamier texture.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
