Southwest Rotisserie Chicken Soup

Rotisserie chicken soup served in a white bowl garnished with cilantro.

Rotisserie Chicken Soup is absolutely perfect for a weeknight dinner. Using canned beans, and canned creamed corn, this Rotisserie Chicken Soup is Ready in 30 minutes

Course Main Course Chicken

Cuisine American/Mexican

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 148kcal

Author Lea Ann Brown

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

Chicken Breasts: Rotisserie 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.

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.

Nutrition