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5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Soup
Cuisine Mexican
Servings 6


  • 1 Tbsp olive oil
  • 1 medium sweet onion chopped
  • 3 garlic cloves minced
  • ½ small jalapeno* seeded and minced
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 4 cups chicken broth
  • 1 can fire roasted diced tomatoes 14.5 oz
  • 1 can crushed tomatoes 15 oz
  • 3 ½ cups shredded rotisserie chicken
  • 1 cup frozen corn
  • ½ cup cilantro chopped
  • 1 Tbsp lime juice
  • Kosher salt and black pepper to taste

Optional Toppings

  • Shredded cheese
  • Sour Cream
  • Diced avocado
  • Chopped Cilantro
  • Lime slices


  • Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and jalapeno; cook for 5 minutes until softened. Add the chili powder and cumin, stirring well to combine and cook for a couple minutes.
  • Add the chicken broth, both cans of tomatoes, and frozen corn. Bring the soup to a boil; then set heat to low, cover, and simmer for 5-7 minutes.
  • Finally add the chicken, cilantro, lime juice, and a few pinches of kosher salt and black pepper, to your taste. Stir to combine.
  • Serve hot as is, or with your toppings of choice.


If you like a lot of spice, use the whole jalapeno. If you don’t like any spice, omit it entirely.