This recipe is similar to my slow cooker Chicken Tortilla Soup. However, this recipe uses a rotisserie baked chicken and is cooked on the stovetop.
This pot of soup is so easy to make! The rotisserie chicken is a big shortcut for preparing this soup. Since you are using pre-cooked chicken, it is placed in the pot last so as not to overcook it.
Saute the onions, jalapeno, and garlic to soften them and bring out the flavor of the garlic. Then add all the remaining ingredients except the chicken and simmer for 30 minutes.
Serve with chips, sour cream, and cheese.
Have hot sauce like Texas Pete on hand for those who like a spicier soup and don’t forget cilantro and green onions for garnish.
| 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.