Chicken Tortilla Soup is a great way to stretch leftover chicken, easily feeding your family dinner for a second night!
This is one of our favorite ways to use rotisserie chicken. If I can, I like to make a Costco rotisserie chicken last longer than one meal. This budget friendly and healthy dish is a great way to feed a family. I love soup because it’s both filling and satisfying. You can serve it as is, or top it with “the works”; diced avocado, sour cream and shredded cheese. I like to serve tortilla strips and extras on the side and let everyone add their own.
What else can you make with leftover rotisserie chicken?
We eat a bit more than half of the chicken the first night. Just some meat, a veg, and a starch. The second day, the remaining chicken usually makes it’s way into some sort of soup, that lasts at least 2 nights.
Making chicken tortilla soup guarantees that a $5 chicken will serve us for at least 3 meals.
This is another one of those meals that you can pretty much start preparing around 6 and have it on the table, along with a salad, by 7. Once you’ve sauteed the onions, you just dump everything in a pot and heat it up.
I save chicken carcasses and freeze them. When I have 2 or 3 saved carcasses, I pop them in my slow-cooker with an onion, carrots, celery and a bay leaf and 6-8 hours later, I have chicken broth.
Some of the items used in this post are available here at no additional cost to you!
Chicken Tortilla Soup
- 1 onion diced
- 2 cloves of garlic minced
- 1 Tablespoon olive oil
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon chili powder, (or more) depending oh how spicy you like it
- 2 or 3 stalks of celery sliced
- 2 or 3 sliced carrots
- 1 large can peeled diced tomatoes, with juice (28 oz. can)
- 6 cups chicken broth homemade or canned
- 2 cans kidney or pinto beans drained
- 1 or 2 small can diced mild or spicy green chilies
- 3 cups frozen corn or fresh corn
- 3 cups cooked chicken breast or thigh meat, shredded or diced (about 2 breasts)
- In a large pot, heat olive oil over a medium heat. Sauté onions and celery until translucent, 5 min. or so
- Add garlic, cumin, oregano and chili powder and sauté another minute or two.
- Add carrots, tomatoes, broth, beans and chilies. Bring to a boil and then reduce heat and simmer until veggies are tender, about 15-20 minutes.
- Add corn and shredded chicken and cook another 5-10 minutes or until corn is cooked and chicken is hot.
- Serve with strips of corn tortillas or chips, sliced green onions, cilantro, cheese and sour cream.