This one pot easy rotisserie chicken soup is a fantastic way to use up leftover rotisserie chicken. If you don't have a rotisserie chicken to us up, you can use regular chicken. Cook it right in the soup or use any pre cooked chicken you have on hand. This soup comes together in under 30 minutes which makes it a great weeknight meal. It's delicious, nutritious, and oh so flavorful.
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This rotisserie chicken soup is so easy to make and perfect for someone totally new to the kitchen. Literally, anyone can make this! It's full of flavor and so nutritious. I like to replace water in soups for bone broth for the extra nutrients and protein. If you can, organic bone broth is even better. The flavor is great and it's fantastic for your gut and overall health. If you like a little extra flavor or tang in your soups, you can add a freshly squeezed lime. We prefer quite a bit of lime. I serve mine with sourdough bread. Any kind of bread would make a great side with this.
Soups are always an easy way to sneak a lot of good things into a meal. You can hide loads of protein and veggies in them so easily and the flavor possibilities are basically endless. This recipe, and most other cooking recipes, are pretty forgiving. Work with what you have and you'll be surprised that most things turn out just fine.
Equipment
- One large soup pot
- Knife
- Cutting board
- Can Opener
- Strainer
- immersion blender
Ingredients
- 1 lb chicken, rotisserie
- 2 tablespoon avocado oil
- 2 Cans Cannellini Beans, rinsed and drained.
- 1 can 4oz mild green chilis, drained
- 2 sweet onions
- 3 tablespoon garlic, fresh, minced.
- 1 8.5 oz jar sun-dried tomatoes, drained
- 2 Cups Spinach, packed.
- 1 Cup Corn
- 1 teaspoon Worcestershire
- 8 Oz Cream Cheese
- 2 Cups Sharp Cheddar Cheese
- 7 Cups Chicken Bone Broth
- 3 limes, depending on how tangy you like your soup. Taste test + add more. You can't take the flavor back out.
- Salt + Pepper
- ⅛ teaspoon red pepper flakes, ¼ teaspoon if you like it spicier.
- Toppings: Green onion, avocado
Instructions
- Peel and mince the garlic, roughly chop the spinach, peel and dice the onion. Chop the sun-dried tomatoes up smaller. Drain and rinse the Cannellini beans.
- Get your pot hot on medium high heat and drizzle in about a tablespoon of avocado oil.
- Sauté the garlic, onion, and sun-dried tomatoes, and green chilis. Use your immersion blender to thicken it. Add a little bone broth in if you need to at this time. Don't add your chicken until you are done blending.
- While they are cooking, dice up your chicken into tiny pieces. Dice your cream cheese, too.
- Add the chicken into the pot and let everything cook together for a minute.
- Now add in your bone broth, cannellini beans, corn, and Worcestershire, and crushed red pepper flakes.
- Let it simmer for about 10 minutes and then add in the spinach. Once the spinach is wilted, turn the heat off and add in the diced cream cheese, and the cheddar cheese. Add salt and pepper to taste. Squeeze one lime and stir into the soup.
- Serve hot with your favorite toppings. Extra lime is great in this. I like green onion and avocado for most soups.
* Don't blend the chicken or the beans*
Notes
- This recipe is very forgiving. If you don't have spinach, use kale. If you don't have cannellini beans, use another white bean. You can substitute the bone broth for regular chicken stock or water with chicken bouillon. Make what you have work. I used ⅛ teaspoon crushed red pepper but if you like it spicier you could use ¼ tsp.
- If you like it tangy, use more limes. I used about 3 in this recipe.
Other Recipe Inspiration
- Best Sausage Tortellini Soup
- Easy Sheet Pan Garlic Chicken and Broccoli
- Sheet Pan Chicken and Veggies
- Air Fryer Chicken Nuggets
- Korean Beef Bowls
Favorite Things
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If you loved this recipe, I would be so appreciative of a 5 ⭐⭐⭐⭐⭐rating. Like I tell my family, thank you for being one of my taste testers!
📖Recipe
One Pot Easy Rotisserie Chicken Soup
Ingredients
- 1 lb chicken rotisserie
- 2 tablespoon avocado oil
- 2 cans Cannellini Beans rinsed and drained.
- 4 oz mild green chilis drained, (1 can)
- 2 sweet onions
- 3 tablespoon garlic fresh, minced.
- 8.5 oz sun-dried tomatoes drained, (1 jar)
- 2 Cups Spinach packed.
- 1 Cup Corn
- 1 teaspoon Worcestershire
- 8 Oz Cream Cheese
- 2 Cups Cheddar Cheese Sharp
- 7 Cups Bone Broth Chicken
- 3 limes one to squeeze into the soup and two for serving over the finished soup.
- Salt + Pepper
- ⅛ teaspoon red pepper flakes ¼ teaspoon if you like it spicier.
- Toppings: Green onion avocado
Instructions
- Peel and mince the garlic, roughly chop the spinach, peel and dice the onion. Chop the sun-dried tomatoes up smaller. Drain and rinse the Cannellini beans.
- Get your pot hot on medium high heat and drizzle in about a tablespoon of avocado oil.
- Sauté the garlic, onion, and sun-dried tomatoes, and green chilis. Use your immersion blender to thicken it. Add a little bone broth in if you need to at this time. Don’t add your chicken until you are done blending.
- While they are cooking, dice up your chicken into tiny pieces. Dice your cream cheese, too.
- Add the chicken into the pot and let everything cook together for a minute.
- Now add in your bone broth, cannellini beans, corn, and Worcestershire, and red pepper flakes.
- Let it simmer for about 10 minutes and then add in the spinach. Once the spinach is wilted, turn the heat off and add in the diced cream cheese, and the cheddar cheese. Add salt and pepper to taste. Squeeze one lime and stir into the soup.
- Serve hot with your favorite toppings. Extra lime is great in this. I like green onion and avocado for most soups.
