Next time you have a left over 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, this Rotisserie Chicken Soup is Ready in 30 minutes … Pair this with a tossed green salad for a simple balanced meal.
We love chicken soup when the weather turns cooler, some of our favorites are Instant Pot Mexican Chicken Soup, Chicken Fajita Soup, and Southwest Cheesy Creamy Chicken Soup.
About This Recipe and Why It Works
But first, a little rotisserie chicken gratitude. I’d like to personally thank the following people or groups of people:
- The person who came up with the idea of selling cooked rotisserie chickens in grocery stores.
- Those who designed and built the roasting machines that cook dozens of rotisserie chickens at once.
- The company that designed and manufactures the plastic containers with domed lids to snugly hold the cooked rotisserie chickens.
- The company that designed and manufactures the stainless steel cart that displays the rotisserie chickens to keep them hot.
- I’d like to thank the person who came up with the idea to place that cart at the front of the grocery store next the self check out lanes.
Those people have created a grab and go situation that makes me happy during a busy work week.
And chicken soup from rotisserie chicken makes amazing soup. Using leftovers is a life-saver for a quick to the table weeknight meal.
One of my favorite things to make once I’ve picked over a rotisserie chicken is this totally delicious rotisserie chicken soup.
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.
This recipe is super easy because you’re using canned vegetables, canned beans and the meat from a rotisserie chicken.
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.
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 Chicken Soup From Rotisserie Chicken – It’s Easy
- Step 1: 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 and FAQ’s
This homemade chicken soup 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.
If there happens to be any leftovers, after the soup has cooled, simply store in the refrigerator in a sealed container. The soup will keep for 5 days.
You can place the soup into individual bowls and heat in the microwave, but 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.
Hold on, don’t throw that chicken carcass away. There are still a few chunks of 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.
Rotisserie Chicken Soup Recipe
This soup is creamy and full of earthy Southwestern flavors. Not to mention a dinner recipe that is on the table pronto.
I hope you give this easy chicken soup recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.And if you have a favorite soup recipe using rotisserie chicken, let me know, I’d love to give it a try.
Looking for a heartier Mexican Chicken Soup? Take a look at this Ranch Style Chicken Soup. Potatoes, corn, zucchini and chicken breast seasoned with all of your favorite Mexican spices.
And if you’re looking for even more soup recipes, don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular on my site for Hatch Green Chili With Pork.
Rosa’s Mexican Rotisserie Chicken Soup
Ingredients
- 2 Tablespoons Canola Oil
- 2 poblano peppers chopped
- 1/2 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
- 1/2 teaspoon Mexican Oregano or marjoram
- 1/2 teaspoon Chile powder New Mexico or Ancho
- Salt and pepper to taste
- 1/4 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.
