The best meals are the ones you can throw all the ingredients into a bit pot and just let ’em cook.  During the winter months, a piping hot bowl of hearty, creamy soup is certainly the ticket. There is no pre-cooking with this recipe and I love the easy clean-up.   The rotisserie chicken adds a depth of flavor and typically available at most grocery stores for the quick grab. (Plus, they’re easy to freeze.)  Here’s a hint:  If you have some tortilla chips, take a little paprika, sprinkle and put in a 400-degree oven for about five minutes.  The oil within the chips helps crisp them up nicely to crush and put on top of the soup.


Rotisserie Chicken Tortilla Soup




1 rotisserie chicken taken off the bone into bite-sized pieces

1 carton (32 oz) chicken broth

1 can (fire-roasted diced tomatoes, undrained

1can (11 oz) whole kernel corn, red and green peppers, drained

1 can black beans

1 can (10 oz) red enchilada sauce

1 cup chopped onions

1 can (4.5 oz) chopped green chiles

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon vegetable oil

½ teaspoon pepper

½ c cilantro



Fresh cilantro


4 tortilla strips,

sour cream




In a slow cooker, add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. Add chicken to skillet; sprinkle with pepper.  Cover; cook on Low heat setting 3 1/2 to 4 hours, stirring occasionally. Stir in cilantro about 3 hours in.


Serve hot with fresh cilantro, tortilla chips, sour cream and a squeeze of lime.