Slow Cooker Rotisserie Chicken Tortilla Soup

Rotisserie Chicken Tortilla Soup Recipe by Cook Smarts

Starting off the week with a productive Sunday night in the kitchen is honestly one of the best feelings. If you kick off your week with a slow cooker and a rotisserie chicken, I guarantee you your week will go amazingly well, at least in the cooking department.

One of my favorite slow-cooker and rotisserie chicken combinations is a chicken tortilla soup. Because sometimes soups just don’t feel like an entire meal, I also add carrots and cabbage to my version to make sure this soup stands on its own. Also more vegetables never hurt, right? After making a big batch of this, I can eat this soup morning, noon, and night all week long topped with fresh avocados, sour cream, and herbs.

So next Sunday if you have 30 free minutes, I highly recommend you give this routine and recipe a try:

  1. Break down the meat of a rotisserie chicken, separating white and dark meat
  2. Make this rotisserie chicken tortilla soup recipe with the white meat in a slow-cooker
  3. Package up the dark meat for later in the week (tacos? quesadillas? chicken salad?)
  4. Throw the bones of the rotisserie chicken into a pot of water (about 3 quarts) to make a quick homemade stock. To the pot add 2 bay leaves, 1 quartered onion, 2 celery stalks, and 3 carrots. Bring to a boil and simmer uncovered for 30 minutes. Drain and use throughout the week

In 30 minutes, you’re going to feel like such a champion. Make sure someone in your family gives you a gold star, because you’ll deserve it for being so damn smart.

Helpful tools: 1) Slow cooker

Slow Cooker Rotisserie Chicken Tortilla Soup
Prep time
Cook time
Total time
This easy rotisserie chicken tortilla soup comes together by relying on a lot of pantry staples and some fresh vegetables that make it hearty and health
Recipe type: Slow Cooker Soup
Serves: 6 to 8
  • Garlic, minced – 4 cloves
  • Onion, diced – 1
  • Carrots, sliced thinly – ½ lb.
  • Green cabbage, sliced – ½ head
  • Green chilies, chopped – 4 oz. can
  • White meat from rotisserie chicken, chopped – 1
  • Chicken stock – 1 quart
  • Fire-roasted tomatoes – 1 can
  • Black beans – ½ can
  • Frozen corn – 1.5 cups
  • Kosher salt – 2 tsp.
  • Cumin – 1 tbs.
  • Thyme – 2 tsp.
  • Cinnamon – 1 tsp.
  • Cayenne – pinch
  • Bay leaves – 2
  • Burrito tortillas, sliced into strips – 2
  • Canola oil – 1 tbs.
  • Green onions, sliced – 1 stalk
  • Avocado, sliced – 1
  • Sour cream – ¼ cup
Prep (can be done earlier in the day)
  1. Garlic / Onion / Carrots / Cabbage / Green chilies – Prep as directed
  2. Rotisserie chicken – Chop up white meat into bite sized pieces
  3. Night before or morning of – Toss all ingredients up until bay leaves into the slow cooker. Cook on low for 8 hours or high for 4
  1. Preheat oven to 350 degrees
  2. Slice tortillas into strips. Toss in oil and spread out onto a sheet pan. Sprinkle with salt and toast in oven for 6 to 8 minutes
  3. Season soup to taste and top with crunchy tortilla strips, sliced green onions, sliced avocado, and sour cream if you desire
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  1. Bec says

    I have this cooking right now! I’ll let you know how it goes when we have it for dinner tomorrow night.

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