In our fast-paced lives, the desire for quick, flavorful, and satisfying meals is ever-present. Cooking can often seem like a time-consuming task, but with the right ingredients and some handy shortcuts, a homemade, nourishing dinner can be on the table in no time. Take, for instance, our simplified version of Chicken Tortilla Soup. By using a pre-cooked rotisserie chicken and a jar of your favorite salsa, you bypass the need for a laundry list of spices and time spent cooking and shredding the chicken. The result is a delicious, hearty soup brimming with flavor and ready in under 30 minutes – perfect for those busy weeknights or impromptu dinner gatherings.

Chicken Tortilla Soup, known as “Sopa Azteca” in Mexico, has deep roots in Mexican cuisine. The precise origins of this soup are hard to trace, but it’s widely believed to have originated in the Mexico City area. Tortillas have been a staple in Mexican diets for thousands of years, and using them as a soup ingredient was a logical step. Over time, this basic soup was enhanced with ingredients like tomato, chili peppers, and chicken. Today, there are as many versions of tortilla soup as there are cooks, each one adding their own personal touch to this classic dish.

If you want to meal prep or save leftovers of your Chicken Tortilla Soup, it freezes beautifully. First, allow the soup to cool completely. Once cooled, ladle the soup into freezer-safe containers or resealable freezer bags, leaving about an inch of space at the top to allow for expansion as the soup freezes. Be sure to remove as much air as possible before sealing. You can freeze this soup for up to 3 months. When you’re ready to eat, thaw the soup overnight in the refrigerator and then reheat on the stovetop or in the microwave.

To ensure the best texture and flavor upon reheating, add the fresh garnishes (like cilantro, avocado, shredded cheese, and tortilla chips) only after reheating the soup. With this method, you can enjoy a homemade, quick, and delicious meal anytime, straight from your freezer!

Here’s a simplified version of the Chicken Tortilla Soup using a rotisserie chicken and salsa:


  • 1 rotisserie chicken, shredded
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 jar (16 oz) of your favorite salsa
  • 4 cups low-sodium chicken broth
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 avocado, sliced (for garnish)
  • Shredded cheese (for garnish)
  • Tortilla chips or strips


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté until the vegetables are tender, about 5 minutes.
  2. Add the shredded rotisserie chicken, black beans, corn, salsa, and chicken broth. Season with salt and pepper to taste.
  3. Bring the soup to a simmer. Cover and cook for 15-20 minutes to allow the flavors to meld together.
  4. Add the lime juice to the soup and stir to combine. Adjust seasonings as needed.
  5. Serve the soup hot, garnished with fresh cilantro, sliced avocado, shredded cheese, and crispy tortilla chips or strips. Enjoy!

This version is even quicker and easier, perfect for a fast meal prep or a cozy weeknight dinner. And with the salsa, you can adjust the heat level to your preference!