Easy Chicken Tortilla Soup

There's something about the smell of onions hitting hot oil that tells you dinner's actually happening—that moment when you stop scrolling through your phone and realize you're actually cooking something real. This chicken tortilla soup came into my life on a Tuesday when I had a rotisserie chicken sitting in the fridge and absolutely no energy to be fancy about it. I threw together what I had, that can of Rotel with its bright chile kick, some cream cheese because why not, and somehow ended up with the kind of soup that makes people ask for seconds before they've even finished their first bowl.

I made this for my sister's family one Sunday, and her eight-year-old declared it "better than restaurant soup," which, let's be honest, might be the highest compliment a kid can give. She asked me to write down the recipe right then and there, napkin in hand, because apparently it needed to become a regular thing in their house. That's when I knew this wasn't just another weeknight dinner—it was the kind of soup people actually think about.

Ingredients

• Cooked chicken, shredded (2 cups): Use a rotisserie chicken straight from the store if you're pressed for time, or shred up any leftover roasted chicken you have lying around—it's honestly better this way because you're not starting from scratch.
• Yellow onion, diced (1 medium): This is your flavor foundation, so don't skip it or go tiny with your dice; those tender pieces disappear into the broth and make every spoonful taste intentional.
• Garlic, minced (2 cloves): Fresh is non-negotiable here; the garlic gets added after the onions soften, so it just whispers its presence rather than shouting.
• Corn, frozen or canned (1 cup): Frozen corn actually works beautifully because it releases its sweetness as it heats, balancing all that savory business happening around it.
• Black beans, canned (1 can, 15 oz): Rinse these well under cold water to cut down on the starchy liquid that can make your soup cloudier than intended.
• Rotel tomatoes with green chilies (1 can, 10 oz): This ingredient is the soul of the whole thing—that specific blend of diced tomatoes and roasted green chilies is what gives this soup its personality, so don't try to substitute it with regular canned tomatoes.
• Chicken broth (4 cups): Low sodium is the move here because you're adding cheese later and you want control over the salt situation.
• Cheddar cheese, shredded (1 cup): Shred it yourself from a block if you can, because pre-shredded cheese has anti-caking agents that sometimes make the soup feel grainy rather than silky.
• Cream cheese, softened and cubed (4 oz): This is the secret weapon for creaminess—it melts beautifully into the broth and makes the whole thing feel luxurious without any actual fussing.
• Ground cumin (1 tsp): Cumin is what makes you feel like you're eating real food instead of just warm chicken and broth, so measure it properly.
• Chili powder (1 tsp): This adds depth without heat, creating a warm, rounded flavor that builds as you eat.
• Smoked paprika (1/2 tsp): The smoke in this paprika does something special—it reminds you that real food has layers.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper, plus more to taste): Taste as you go, especially after the cheese goes in, because those dairy additions change the seasoning math.

Instructions

Get your pot ready and build your flavor base:

Heat a splash of oil in a large pot over medium heat, then add your diced onion and let it soften for 3 to 4 minutes, stirring occasionally so it doesn't brown. Once the onion turns translucent and starts to smell sweet, add your minced garlic and cook for about 30 seconds—just enough time for it to wake up.

Toast those spices to wake them up:

Stir in your cumin, chili powder, smoked paprika, salt, and pepper, and let everything cook together for about a minute until the kitchen smells like something worth eating. This step matters because it deepens all those individual spice flavors instead of letting them taste flat and separate.

Add all your vegetables, beans, and broth:

Dump in the corn, black beans, Rotel tomatoes (with all their liquid), chicken broth, and your shredded chicken, then bring the whole thing to a boil. Once you see the bubbles, turn the heat down and let it simmer gently for about 15 minutes so the flavors can actually get to know each other.

Make it creamy and irresistible:

Cut your softened cream cheese into cubes and stir them in until they completely melt into the broth—this takes a couple of minutes and the payoff is worth the patience. Then add your shredded cheddar and stir constantly until you have something that looks and feels completely smooth and creamy.

Taste and adjust like you mean it:

Have a taste and adjust the salt and pepper if it needs it—remember that cheese changes how salty something tastes, so you might need less than you think. If it feels too thick, add a splash more broth; if it's too thin, let it simmer uncovered for a few more minutes.

Serve with the toppings that make you happy:

Ladle the soup into bowls and layer on whatever sounds good—tortilla strips, fresh cilantro, a squeeze of lime, more cheese, sliced jalapeños if you want heat. The toppings aren't optional; they're how this soup goes from good to something people talk about.

If you're using a Crock Pot instead: Dump your onion, garlic, spices, corn, black beans, Rotel, broth, and chicken into the slow cooker without cooking the onion first, then cover and let it cook on low for 4 hours (or high for 2 hours if you're in a hurry). During the last 30 minutes, stir in your cream cheese and cheddar, giving it plenty of attention so the cheese melts evenly and the soup becomes that creamy dream you're after.

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My neighbor stopped by one evening while this was simmering, and she just stood in my kitchen breathing in for a solid minute before asking what witchcraft I was performing. I gave her a bowl to take home, and now she texts me soup requests like I'm running a restaurant. That's the thing about this recipe—it tastes like you spent hours on it, even when you were mostly just standing there stirring.

Making It Your Own

This soup is forgiving in a way that makes you feel like a better cook than you probably are. You can swap the cheddar for Monterey Jack if that's what's in your fridge, or use a Mexican cheese blend if you want to add more complexity. If heat is your thing, throw in extra jalapeños or a pinch of cayenne during those last few minutes of cooking, and suddenly it's your version of the soup instead of just mine.

Keeping Leftovers Alive

This soup keeps beautifully in the refrigerator for up to 3 days, which means you can make it on Sunday and actually have lunch figured out for half the week—something I'm always grateful for when Wednesday rolls around and I haven't thought about dinner at all. When you reheat it, go low and slow on the stovetop or microwave, stirring gently, because high heat can sometimes make the cheese separate and get weird.

Beyond the Basics

If you want to play with this recipe, consider that it's incredibly flexible—vegetarians can swap the chicken for extra beans and use vegetable broth, and honestly the soup tastes so good you won't miss the meat at all. You can make it ahead and freeze it (though freeze it before adding the cheese, then add that fresh when you reheat), and you can double it without any real effort, which is perfect for feeding people or feeding yourself very well for several days.

• Keep your tortilla strips or chips on the side until serving so they stay crispy instead of getting soggy.
• A squeeze of fresh lime right before eating adds brightness that makes the whole soup taste more alive.
• If you accidentally over-salt, stir in a raw potato wedge and let it simmer—it'll absorb some of the excess salt as if by magic.

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Save

This soup has become the thing I make when I want to feel capable in the kitchen without actually spending all evening there. It's comfort in a bowl, and honestly, that's all any of us really want sometimes.

Recipe FAQs

→ Can I use raw chicken instead of cooked?

Yes, you can add raw chicken breasts to the broth and let them cook through, then shred them before adding the cheeses. This will add about 15-20 minutes to the cooking time.

→ What can I substitute for Rotel tomatoes?

Use regular diced tomatoes plus a 4-ounce can of diced green chilies, or add fresh jalapeños to regular tomatoes for similar heat and flavor.

→ How do I prevent the cheese from clumping?

Remove the pot from direct heat before adding cheese, stir continuously, and ensure the cream cheese is softened and cubed. Add cheese gradually while stirring constantly.

→ Can I freeze this soup?

The soup freezes well for up to 3 months, though the texture may change slightly due to the dairy. Thaw overnight in the refrigerator and reheat gently, stirring frequently.

→ How can I make this soup spicier?

Add diced jalapeños, use hot Rotel instead of mild, increase chili powder, or stir in a pinch of cayenne pepper. Fresh sliced jalapeños as a topping also add excellent heat.

→ What sides pair well with chicken tortilla soup?

Serve with warm cornbread, quesadillas, a simple green salad, Mexican rice, or warm flour tortillas. Chips and guacamole also make excellent accompaniments.