This hearty and spicy tomato-based soup contains chicken, beans, corn, jalapenos, onions, and spices. While it cooks, debone and chop the rotisserie chicken, and you can have this meal ready in less than an hour.
Quick and Easy Recipe
This recipe is similar to my Slow Cooker Chicken Tortilla Soup. However, this quick-cooking soup uses a rotisserie chicken and only cooks for about 30 minutes on the stovetop.
Using Rotisserie Chicken
Did you know you should add rotisserie chicken after the soup cooks? Rotisserie chicken is so tender that it doesn’t need any additional cooking. Add it just before this soup is ready. The short cooking time will heat the chicken but not overcook it.
Saute the Onion, Jalapeno, and Garlic
You will saute the onions, jalapeno, and garlic to soften them and bring out the garlic flavor. You can do this in the same pan you cook the soup. Occasionally I skip the saute step when I’m in a hurry, but I have found it worth the extra five minutes because the flavor is better.
Serve with Garnishes
My favorite things to serve with this soup are chips, sour cream, and cheese. They add extra flavor to the soup since it is not a cream-based soup with sour cream and cheese already in it.
Also, don’t forget to have hot sauce on hand for those who like a spicier soup. Cilantro and green onions also add a little extra flavor and the green color makes a pretty presentation when serving this soup to guests. Enjoy!
Other Chicken Soup Recipes
Here are some other Chicken Soup recipes you might like. Click each name to link to the recipe.
- White Chicken Chili
- Cream of Chicken Soup
- Slow-Cooker Chicken Tortilla Soup
- Green Chili Chicken Enchilada Soup
- Chicken Orzo Soup
- Cheesy Chicken Vegetable Soup
- Chicken Noodle Soup
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
- 1 medium onion, chopped
- 1 medium jalapeno, minced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 15-ounce can pinto beans, drained
- 1 15-ounce can black beans, drained
- 1 11-15 ounce can corn, drained
- 2 10-ounce can diced tomatoes with green chilies
- 1 8-ounce can tomato sauce
- 3 cups chicken stock
- 1 tablespoon Chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small rotisserie chicken, cut into bite-sized pieces
- cheddar cheese for garnish
- sour cream for garnish
- chopped cilantro for garnish
- hot sauce for garnish
- tortilla chips
Ingredients
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- In a Dutch oven or large pot, add the olive oil and heat. Add the onion and jalapeno and cook until wilted. Add the garlic and cook until fragrant, about 20-30 seconds.
- Add the beans, corn, tomatoes, tomato sauce, chicken stock, chili powder, cumin, paprika, oregano, salt, and pepper. Stir.
- Simmer for 30 minutes. Then add the rotisserie chicken and cook for 5 minutes. Serve with a variety of garnishes such as cheddar cheese, sour cream, green onions, cilantro, hot sauce, and chips.
This recipe makes about (6) 1 1/2 cup servings.
If the soup thickens after refrigeration, add more chicken stock to it. You can use broth in place of stock.
Variation: Add one cup of shredded cheddar cheese after the soup has cooked. Stir until melted. Do not cook the cheese.