This Rotisserie Chicken Soup is Ready in 30 minutes . Next time you have a left rotisserie chicken, turn it into this rich tasting chicken soup, with a Mexican flair. Chicken soup with rotisserie chicken is absolutely perfect for a weeknight dinner. Using canned beans, and canned creamed corn and warming spices, you’ll simply love the simplicity of this recipe.
Ready In 30 Minutes
Let’s take a little time for some rotisserie chicken gratitude and to those responsible for rotisserie chickens in our market. Those people have created a grab and go situation that makes us all happy during a busy work week. And those tasty chickens are great for a quick soup recipe like this Southwestern Rotisserie Chicken Soup.
Using canned chicken broth, canned corn, and canned beans, the only chopping to do is onion and poblano peppers. It’s easy to remove the meat from a rotisserie chicken = dinner on the table in 30 minutes!
Why This Southwestern Rotisserie Chicken Soup Recipe Works
- Chicken soup using rotisserie chicken makes amazing meal. Using leftovers is a life-saver for a quick to the table weeknight meal.
- This soup is not just a meal, but a comforting and flavorful experience that brings together the rich and robust flavors of the Southwest.
- This easy-to-make soup is a perfect solution for utilizing leftover rotisserie chicken, transforming it into a hearty and satisfying dish. The combination of cooked chicken, canned beans, creamed corn, and warming spices creates, makes this a quick weeknight dinner that will become a go-to favorite.
- This is a soup recipe that’s on the table pronto!
This is a recipe idea I swiped from my friend and neighbor, Rosa. Yes, the same Rosa that shared her very popular red chile sauce recipe with all of us.
Let’s take a look.
Ingredients You’ll Need
- Canned Beans: I like to use Great Northern Beans to keep this a white chicken soup recipe.
- Canned Creamed Corn: I love this ingredient for this soup. Canned creamed corn adds a touch of sweetness and a touch of creaminess. No need to drain the corn at all.
- Chicken Broth
- Poblano Peppers: My go-to pepper for most Mexican food recipes, they’re readily available, mild on the heat scale yet full of earthy flavor.
- Chile Powder: Please use a single variety chile powder rather than chili powder. Chili powder is a blend of spices whereas chile powder (with an e) is a powder made solely from ground chile peppers. New Mexico ground red chili powder is my choice, but Ancho chile powder will work very well here.
- Mexican Oregano: Mexican oregano has lemon and citrus flavors which always pair well with spicy Mexican recipes.
- Salt and pepper: To taste.
- Sour Cream: Please use full fat. You’ll be more pleased with the creaminess it brings to the soup over a thinner low-fat option.
- Rotisserie Chicken: Use white and dark meat.
Ingredient Swaps and Subs
- Canned Beans: Use any type of canned beans you’d like for this recipe. Cannellini beans are a good white bean substitute for Great Northern, and you can also use canned pinto beans. For fun, try canned yellow or white hominy in place of the beans. It’s always a welcome addition to any Mexican soup.
- Broth: Vegetable broth would be a good substitute here. I would advise against beef broth, as it would completely change the flavor profile of this creamy rotisserie chicken soup theme. If you’re watching sodium intakes, use a low sodium chicken broth.
- Poblano Peppers: Fresh jalapeno peppers would be a good substitute here. If you want to tame the heat, remove the veins and seeds from the jalapenos. Then you have a similar heat profile as the poblano peppers. Use 4 jalapenos in place of the poblanos.
- Oregano: Most people think that you can simply use regular (Mediterranean) oregano in place of Mexican Oregano. You most certainly can, but a better substitute is Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
- Sour Cream: Substitute Mexican Crema for sour cream. You can find it in the Mexican Section of the produce department.
Making Rotisserie Chicken Soup – It’s Easy
- Step 1: Sautee Vegetables Heat a Dutch oven over medium high heat. One the pan is hot, add 2 Tablespoons of Canola Oil. Once the oil is shimmering, add the chopped poblano peppers and onions. Sautee for about 5 minutes, stirring often.
- Step 2: Add the shredded Rotisserie Chicken meat and the broth.
- Step 3: Add creamed corn, canned beans, spices and stir. Cook on medium low for about 15 minutes or until flavors are blended and chicken, beans and corn are well heated.
Voila, diner in a jiff.
Tips For Success
- Using That Chicken Carcass: meat attached and lots of flavor in those bones. Chicken stock from rotisserie chicken is easy to make. Just grab a large soup pot and cover the carcass with enough water to cover. Add a handful of chopped carrots, celery and onion. Some parsley is nice here. Rachel Ray has a nice easy recipe, check it out.
- Use both white and dark meat. That dark meat will bring more flavor to the soup.
Tips and FAQ’s
This chicken soup recipe will work very well with quick baked chicken breasts. Just set the oven temp to 350 degrees and place two boneless skinless chicken breasts in a casserole dish sprayed with non-stick spray. Salt and pepper and bake until done. Depending on the size of the chicken breast, it will take about 20 to 30 minutes. Let the chicken cool and cut into bite sized pieces or shred. In the meantime you can be gathering ingredients to prepare the soup.
It is. First of all, it’s a good source of lean protein. Especially since you’re removing the skin from the cooked rotisserie chicken. Beans also provide a good source of protein, antioxidants, maintain glucose metabolism, folate which is essential to overall health. And more. Source, Medical News Today.
You can, but I truly believe it would take longer than cooking stove-top.
What To Serve It With
- Pair this with a tossed green salad for a simple balanced meal. And dress it with this very popular recipe for Blue Cheese Dressing.
- Bread is always a welcome side with soup, try this recipe for Cornbread Made with Creamed Corn. Rich and moist, it’s one of the most popular recipes on my site.
Freezer and Leftover Tips
- Storage: If there happens to be any leftovers, after the soup has completely cooled, simply store in the refrigerator in a sealed container. The soup will keep for 5 days.
- Freezer: Place any leftover soup in a freezer safe container. I like to use freezer safe zip-lock style bags. Just stand the bags up spoon in the soup to about ¾ of the way full. Squeeze the air out, make sure the bag is sealed well and store laying down flat to optimize freezer space. Be sure to label and date the bag.
- How To Reheat This Soup: You can place the soup into individual bowls and heat in the microwave. The 50% power feature is your best friend. Heat in 30 second increments at 50% power until hot enough to eat. I find it much easier to place the leftover soup in a sauce pan and reheat stove top. Just heat until it comes to a simmer, stirring a few times and serve.
More Popular Chicken Soup Recipes
And if you’re looking for even more soup recipes, don’t miss my Soup Category. You’ll find lots of great recipes, including one of the most popular chicken soup recipes on my site for Sopa Ranchero, Southwest Chicken Soup.
And if you're looking for a soup recipe to cook when you don't feel like cooking, check this one out for Taco Soup with Ranch Dressing.
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Southwest Rotisserie Chicken Soup
Ingredients
- 2 Tablespoons Canola Oil
- 2 poblano peppers chopped
- ½ sweet onion chopped
- 3 Cups Rotisserie Chicken shredded or cut into bite sized pieces
- 2 cans Great Northern Beans 2-15.8 ounce cans, drained
- 14.75 ounce creamed corn 1 can, not drained
- 29 ounces chicken broth 2 cans
- ½ teaspoon Mexican Oregano or marjoram
- ½ teaspoon Chile powder New Mexico or Ancho
- Salt and pepper to taste
- ¼ cup sour cream
Instructions
- Heat a Dutch oven over medium high heat. One the pan is hot, add 2 Tablespoons of Canola Oil. Once the oil is shimmering, add the chopped poblano peppers and onions. Sautee for about 5 minutes, stirring often.
- Add shredded Rotisserie Chicken meat and the broth to the pan.
- Add creamed corn, canned beans, spices and stir until well blended.
- Cook on medium low for about 15 minutes or until flavors are blended and chicken, beans and corn are well heated.
- Stir in the sour cream and serve immediately.
Notes
Nutrition
Rotisserie Chicken Soup … It’s Whats for Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Well, I thank Rosa and you, too for gifting us this soup! And all those others you mentioned! Seems like this could be, should be dinner tonight!
and I’d like to thank you, for your attitude, humor and great recipes…. like the heck out of this soup. – something about chicken lime soup, it has such a great taste, and now with a rotisserie’d chicken, why that is just greatness
back at ya Drick. I’m glad to have found your blog.
I can’t leave a Costco with out one of their rotisserie chickens in my shopping cart. Your soup sounds yummy!
Me either!
Rotisserie chicken really is a busy woman’s best friend, isn’t it? 🙂 the soup sounds delicious.. love the use of lime in it!
You’ve got that right Jenn.
Truer words were never spoken, Lea Ann! 🙂
And I love how you’ve put this delicious soup together. Comforting and healthy!
Thanks Barbara. So good to hear from you.
What did we ever do before rotisserie chicken…it has been a lifesaver for an evening meal on many a busy day. Your soup sounds like it was delicious.
I agree Karen. They’re pretty darn handy.
When I lived in Germany we had the ‘chicken man chicken’. A local guy who had a rotisserie chicken truck, he came to base once a week. You couldn’t drive past him without smelling those chickens and pulling in and leaving with one…or two. Ever since then I’ve been a sucker for them. There are so many possibilities, I’m lovin all the citrusy-ness of your soup.
I wish I had a chicken man chicken guy.
This sounds ridiculously amazing. Any soup with lime is just a bright and cheery yummy welcome dish. We love hominey too!
I agree Cathy.
Are you ready for some football?
At this moment, I can’t think of anything more annoying than a Raider’s fan. 😉 Especially if you break our winning streak.
Big 🙂 at your thank yous. This sounds like a soup we would really enjoy as we like the limey flavor and hominy.
We’re such hominy fans. This was so easy, I’ll be making this one over and over.
Our local grocery store has the scrawniest chickens for $8! I refuse to buy one. LOL
Safeway has two different choices. Scrawny and not so scrawny. $6 dollars and $8. I wish Costco were more convenient. They’ve got good ones.
That sounds like a great soup! I love making things with rotisserie chicken–it’s so convenient, and tastes great!
And why do those things taste so darn good?
I can’t remember where I read this but the number of rotisserie chickens sold each year is staggering! I second you in thanking all of those people who made them so easy for us to grab and go 🙂 I think Sam’s Club and Costco have the biggest and best!
Lovely use of that chicken in this delicious soup.
Susan, I agree about Sams and Costco. I just wish they were more convenient for me to “grab and go”
Lol, I could not agree more. Those moist and fragrant birds are a wonderful modern convenience. The soup sounds so delicious! Love the texture of hominy in a soup and you know how I feel about citrus. Yum!
We love the texture of hominy, so it ends up in lots of soups around here.
I too love rotisserie chicken and the smell in the car as I bring it home. So comforting. Your soup looks great.
I agree about that smell in the car. By the time I get home, I feel like ripping into that chicken like a starved wild animal.
Rotisserie chickens are a delicious blank canvas. I’m with you, whoever thought came up with the idea deserves only good things in life. Your soup looks wonderful.
Thanks Karen.
Hominy always makes me think of Ralph Kramden saying “Humida,humida, humida!” Can’t get that out of my mind as soon as I see the word.
The soup looks excellent, Lea Ann!
Well Thanks Chris, Now it will be that way for me too. I’m a big Ralph fan by the way.
Perfect for the end of a hectic day of shopping during this time of the year. Brilliant Lea Ann.
Sam
Thanks Sam
Here is a toast to tasty store bought rotisserie chicken. It has saved me more than I count during a busy week too.
Awesome soup recipe.
Velva
Thanks Velva
What a great-sounding soup, and how fantastic that it comes together so quickly! The lovely smell of rotisserie chickens draws me in every time. The flavors in this soup sound lovely too.
The smell and the texture of rotisserie chicken gets me every time. They are just so darn good.