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Tortilla Soup

  • Serves: 6
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Calories: 316
chicken tortilla soup with sour cream avocado and tortilla strips and lime

Warmly spiced and satisfying, this chicken tortilla soup comes together fast thanks to the ultimate easy dinner party trick: a rotisserie chicken from the grocery store.

What is Tortilla Soup, Anyway?

Spiced, but not necessarily spicy, tortilla soup is simple, flavorful Mexican chicken soup traditionally flavored with tomatoes, garlic, onions, and chilies. While our version may not qualify as the most authentic tortilla soup recipe ever, we know for sure it’s the most weeknight friendly. Our recipe combines major flavor and minimal effort thanks to these 3 superstar ingredients that deserve a place on your grocery list every time:

  1. A can of fire-roasted tomatoes. Keyword here is “roasted”! It adds a lot of depth to our soup base.
  2. A can of enchilada sauce. This underrated pantry staple adds more of that rich smoky, roasty flavor—lots of complexity, zero effort.
  3. A store-bought rotisserie chicken. A huge time-saver that lends yet another layer of fire-and-smoke flavor to the tortilla soup.
Chicken Tortilla Soup 1
Chicken Tortilla Soup 2

Rotisserie Chickens—a Love Story:

Can we talk for a second about how many easy dinners a rotisserie chicken can make? So many. You’re no less of a home cook for relying on the occasional shortcut, and cooked whole chicken is one of the greatest shortcuts of all time. If you don’t end up using all of the chicken for this soup, toss the leftovers into a quick chicken salad for school lunches, or save some for tomorrow nights’ dinner (chicken quesadilla, anyone?).

But we digress. You get the idea—rotisserie chickens are great. Don’t leave the store without one. Back to this easy chicken tortilla soup.

Chicken Tortilla Soup 3

How To Make Tortilla Soup:

This might not be the most authentic version of tortillas soup, but we love easy. A few minutes of prep, and a quick simmer on the stove is all that this forgiving meal requires. Enlisting some help—the job of pulling chicken apart is ideal for tiny hands—turns prep time into quality time.

  • Remove all the meat from the chicken (and don’t forget to save the bones for stock!)
  • Chop the onion, garlic and zucchini.
  • Toss everything into a big pot along with the canned tomatoes, chilies and spices.
  • Put your feet up and snack on tortilla chips while the soup simmers. (optional, but recommended).

Super satisfying, healthy, quick and inexpensive—what more can we ask for in a weeknight dinner? If you're looking for a vegetarian tortillas soup, go ahead and skip the chicken. The flavor will be just as delicious.

Chicken Tortilla Soup 5

Tools You'll Need:

Other Quick & Easy Mexican-inspired Favorites:

  • Feeling ambitious? This bright, fresh Pico De Gallo would go beautifully with this soup.
  • Or maybe this day demands a cocktail? If so, this meal demands a spicy Margarita.
  • Mexican food is great for breakfast, too. Like in these (freezable) breakfast burritos.
tortilla soup with canned tomatoes and shredded chicken with avocado sour cream and cilantro

Tortilla Soup for Dinner, Anyone?

If you make this chicken tortilla soup, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag us @themodernproper and #themodernproper if you do.

Tortilla Soup

  • Serves: 6
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Calories: 316


  • 1 Rotisserie chicken
  • 1 (15 oz) can Fire roasted tomatoes, diced
  • 1 (10 oz) can Red enchilada sauce
  • 1 Small onion, chopped
  • 1 Zucchini, chopped
  • 1 (4 oz) can Green chilies
  • 4 Cloves garlic, minced
  • 4 cups Chicken broth
  • 1 (14.5 oz) can Creamed or sweet corn
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 1 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 3 Bay leaves


  • 4 tbsp Cilantro, chopped
  • Fresh lime juice
  • Sour cream
  • Cheese, shredded
  • Corn chips, crushed
  • Avocado


  1. While rotisserie chicken is still warm, pick all meat of the bones. Place chicken meat in a large soup pot. Discard bones, or save if you like to make homemade stock. Place all ingredients from roasted tomatoes through bay leaves in the same pot as the chicken. Turn heat to high.
  2. As soon as soup begins to boil, turn to medium-low heat and continue to cook until onions as translucent and zucchini is tender. About 30 minutes.
  3. Serve soup with chopped cilantro, fresh lime juice, sour cream, cheese, avocado and corn chips.