Chicken Tortilla Soup {with Refried Beans}

Here’s an easy weeknight meal when your family needs something fast and delicious for dinner. Chicken Tortilla Soup {With Refried Beans} is a keeper recipe you’ll make again and again.

Chicken Tortilla Soup {with Refried Beans} Recipe

HOWDY! CHEF ALLI HERE. LET’S GET YOU COOKIN’…. SHALL WE?? 

I’m excited to add a new soup recipe to my collection here on the blog. I LOVE soup and it’s great keeping a big pot of soup in my fridge (almost year round!) so I can just grab a quick bowlful when I’m needing recharged.

I use my Instant Pot almost daily, so there are lots of Instant Pot soup recipes here on my blog. I hope you’ll try two of my favorites: Instant Pot Chicken and Wild Rice Soup and Instant Pot Baked Potato Soup.

And if you’re looking for another chicken soup recipe, I bet your family will really enjoy Instant Pot Chicken and Dumplings – it’s kind of a soup, and kinda not!

WHAT TO LOVE ABOUT THIS BUDGET-FRIENDLY RECIPE

1. You only need a few ingredients.
2. Add everything to the pot, stir, and heat. It’s ready!
3. This soup is an easy and hearty meal.

INGREDIENTS YOU’LL NEED TO MAKE THIS EASY SOUP RECIPE

• Rotisserie chicken
• Refried beans
• Taco seasoning
• Diced tomatoes and green chilies
• Sweet corn
• Black beans
• Chicken broth
• Your favorite garnishments such as chopped cilantro, shredded cheese, sour cream, etc, optional

STEP BY STEP INSTRUCTIONS FOR MAKING CHICKEN TORTILLA SOUP

**PRINT THE FULL RECIPE FROM THE RECIPE CARD AT THE BOTTOM OF THIS POST

1. Pull the chicken meat away from the bones of the chicken; shred the meat with your fingers or chop it with a knife into bite-size pieces.
2. Place all the soup ingredients into the pot over medium high heat; stir to combine. Bring the soup to a boil, then reduce the heat to medium and simmer for 15-20 minutes.
3. Ladle the warm soup into bowls and garnish as desired to serve.

TIPS FOR MAKING THIS EASY STOVE TOP SOUP THE BEST IT CAN BE

• If the soup is too thick, add a little more chicken broth to make it the desired consistency.
• This soup is also good using cooked pulled pork or shredded roast beef.
• You can use any kind of fully cooked beans in this soup in place of black beans, such as pinto beans, chili beans, or even white beans.

ANSWERS TO COMMON QUESTIONS ASKED ABOUT THIS RECIPE

Which tools are helpful for making soup?

For cooking soup on your stove top, I prefer to use my Lodge cast iron Dutch oven, but any large pot will work just fine. I find that a 6-quart soup pot or Dutch oven is a good size to work with. 

For stirring almost everything from batters to cookie dough to salads, and including taco soup, I love using silicone spoonulas in my kitchen. I keep an assortment of silicone utensils (in many different sizes and colors) in my utensil jar within easy reach. 

I love how silicone spoonulas get securely up to the sides of the bowl or pot to “gather up” all the ingredients that need stirred, making sure that everything is evenly combined and mixed. 

You may be wondering the difference between silicone spatulas and silicone spoonulas. A spatula is flat and a spoonula is slightly curved, just like a large spoon, yet not quite as deep. 

Good silicone mixing tools are typically heat proof up to approx. 600-800 degrees F. so there’s no need to worry that they will melt. 

For more intricate and small jobs, such as getting mayonnaise from a jar or for stirring things in smaller vessels, I find that I use skinny jar spatulas all the time – super handy!

Can I freeze Chicken Tortilla Soup?

Yes! It freezes well and reheats perfectly. Just thaw and reheat over low heat until hot throughout, then garnish and serve as desired. I prefer to freeze my soup in 2 cup portions so I can thaw it more quickly.

Can I use other types of cooked meats in place of the chicken in this soup?

You sure can and I’ve done it often. I like to use leftover cooked pulled pork in this soup and I’ve also used cooked and shredded roast beef in place of the chicken in this soup – it’s delicious too.

MORE FAVORITE SOUP RECIPES TO ENJOY –

• INSTANT POT BROCCOLI CHEESE NOODLE SOUP
• CREAMY TACO SOUP
• INSTANT POT CREAMY TOMATO DILL SOUP
• 3-MINUTE HAM AND CABBAGE SOUP
• TEX MEX CORN CHOWDER

PRINTABLE CHICKEN TORTILLA SOUP RECIPE

Print

Chicken Tortilla Soup (with Refried Beans)

Ingredients

• 1 rotisserie chicken
• 2 – 16 oz. cans refried beans
• 1 oz. pkg. of your favorite taco seasoning
• 2 – 14 oz. cans petite diced tomatoes and green chiles
• 1 cup sweet corn frozen or canned
• 1 – 15 oz. can black beans rinsed and drained
• 4 cups chicken broth
• Chopped cilantro sour cream, and shredded cheese, for garnish

Instructions

• Remove the skin from rotisserie chicken; discard. Gently pull the chicken meat from bones, then shred the chicken.
• In a large pot or Dutch Oven over medium high heat, combine all ingredients. Bring the soup to a high simmer, then reduce the heat to medium, simmering the soup for 15-20 minutes, stirring often. If the soup is too thick in consistency, add a bit more broth, as desired. Serve soup garnished with fresh cilantro, sour cream and shredded cheese.

We love hearing from our readers and followers, so leave us a comment if you’d like.  If you don’t hear back from us shortly, know that we may not have seen your comment.  Feel free to reach out to us by email:  ChefAlli@ChefAlli.com.

LET’S GET YOU COOKIN’,
CHEF ALLI

Please Note: We do use referral and affiliate links here for products and services that Chef Alli loves and recommends. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.

The post Chicken Tortilla Soup {with Refried Beans} appeared first on Chef Alli.