This easy rotisserie chicken taco soup is packed with bold flavors, hearty ingredients, and a kick of spice. Made with shredded rotisserie chicken, beans, corn, and a zesty tomato base, it’s the perfect one-pot meal for busy weeknights. Plus, I love that it’s ready in under 30 minutes!
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Why This Rotisserie Chicken Soup Recipe Is The Best
If you're craving a cozy, flavorful meal that's quick to make and packed with delicious taco-inspired flavors, this rotisserie chicken taco soup is exactly what you need! Perfect for busy nights or when you're looking for a simple dinner idea, this hearty soup is made with tender, juicy rotisserie chicken, savory broth, and all your favorite taco toppings. It’s the kind of comfort food that warms you up from the inside out.
I love using rotisserie chicken because it cuts down on prep time, making this recipe super easy to throw together. Whether you're a seasoned chef or just starting out in the kitchen, you’ll appreciate how simple and satisfying this taco soup with rotisserie chicken is.
What’s even better? You can customize it in so many ways! Add your favorite taco toppings like shredded cheese, sour cream, or crispy tortilla strips to make a rotisserie chicken tortilla soup. Any way you top it off, it'll be a crowd-pleaser. I suggest making a double batch so you can have leftovers for the next day. Whenever I make this, everyone finishes off the pot!
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- ½ red bell pepper, diced
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can corn, rinsed and drained
- 3 tablespoons taco seasoning
- 1 cup mild salsa
- 1 (15 oz) can petite diced tomatoes
- 2-3 cups shredded rotisserie chicken
- 2 cups low-sodium chicken broth
How to Make Rotisserie Chicken Taco Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced red onion and bell pepper, sautéing for 3 minutes until softened.
Step 2: Add the Beans, Corn, and Seasoning
Stir in the kidney beans, corn, and taco seasoning. Cook for a couple of minutes to enhance the flavors.
Step 3: Build the Soup Base
Pour in the salsa, diced tomatoes, shredded rotisserie chicken, and chicken broth. Stir everything together and bring to a boil.
Step 4: Simmer to Blend Flavors
Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld.
Step 5: Serve and Enjoy
Ladle the soup into bowls and top with sour cream, avocado slices, shredded cheese, or fresh cilantro. Serve hot with tortilla chips or warm cornbread.
My Expert Tips
- Use Fire-Roasted Tomatoes: They add a smoky depth of flavor to the broth.
- Make It Spicy: Add diced jalapeños or extra hot sauce for a spicier version.
- Customize the Beans: Swap kidney beans for black beans or pinto beans for variety.
- Thicken the Soup: For a heartier texture, mash some of the beans before adding them to the pot.
- Meal Prep Friendly: Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
FAQ's About This Rotisserie Chicken Taco Soup Recipe
Can I make this in a slow cooker?
Yes! Add all ingredients to the slow cooker and cook on low for 4-6 hours.
What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Can I use fresh chicken instead of rotisserie?
Absolutely! Cook and shred chicken breasts or thighs before adding them to the soup.
How do I make it dairy-free?
Just skip the cheese and sour cream toppings, or use dairy-free alternatives.
My Final Thoughts
This rotisserie chicken taco soup is the ultimate easy comfort food. It’s flavorful, satisfying, and so simple to throw together. Whether you’re meal-prepping or making a quick dinner, this recipe is sure to become a family favorite!
More Rotisserie Chicken Recipes
- Rotisserie chicken shawarma
- Rotisserie chicken ramen
- Rotisserie chicken burrito bowl
- Rotisserie chicken sandwich
- Rotisserie chicken broth
- Rotisserie chicken mushroom soup
Rotisserie Chicken Taco Soup (Best Soup with Rotisserie Chicken)
This easy rotisserie chicken taco soup is packed with bold flavors, hearty ingredients, and a kick of spice. Made with shredded rotisserie chicken, beans, corn, and a zesty tomato base, it’s the perfect one-pot meal for busy weeknights. Plus, I love that it’s ready in under 30 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- ½ red bell pepper, diced
- 15 ounce can kidney beans, rinsed and drained
- 15 ounce can corn, rinsed and drained
- 3 tablespoons taco seasoning
- 1 cup mild salsa
- 15 ounce can petite diced tomatoes
- 2-3 cups rotisserie chicken, shredded
- 2 cups low-sodium chicken broth
Instructions
1. Heat oil in a large Dutch oven or soup pot over medium-high heat. Add the onion and red bell peppers and saute for 3 minutes.
2. Add the beans, corn, and taco seasoning. Stir and cook for a few minutes until the vegetables are softened.
3. Pour in the salsa, diced tomatoes, shredded chicken, and chicken broth. Stir to combine and bring the mixture to a boil.
4. Reduce the heat to low and let the soup simmer for 20 minutes.
5. Remove from heat and ladle into bowls. Top each serving with sour cream and sliced avocado.
6. Serve hot and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1042Total Fat: 48gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 416mgSodium: 2870mgCarbohydrates: 54gFiber: 12gSugar: 16gProtein: 104g
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