Easy Chicken Tortilla Soup

My neighbor brought over a pot of tortilla soup one freezing January evening, and I watched her ladle it into bowls with the kind of ease that only comes from making something dozens of times. She shrugged when I asked for the recipe, saying it was just whatever she had on hand mixed with rotisserie chicken and a can of Rotel. I've been making it ever since, and it's become my go-to when I need comfort in thirty minutes flat.

I made this for my sister when she was sick last winter, and she ate three bowls straight from the pot while sitting on my kitchen counter. She said it tasted like someone actually cared about her, which is maybe too much to credit to a soup, but I understood what she meant. That's when it stopped being just a recipe and became the thing I make when people need feeding.

Ingredients

• Cooked chicken: Two cups of shredded chicken is your protein foundation, and rotisserie chickens are a gift from busy cooks everywhere, though leftover roasted or boiled chicken works just as well.
• Yellow onion: One medium onion diced becomes sweet and mellow once it hits the heat, which balances all the spice that's coming.
• Garlic: Two minced cloves add that savory backbone, and yes, you can use a jarred version if you're in a real pinch.
• Frozen or canned corn: One cup frozen corn is genuinely better than fresh here because you want that starch to thicken things naturally as it cooks.
• Black beans: One can drained and rinsed brings earthiness and actual substance to the bowl, making you feel like you've eaten something real.
• Rotel tomatoes: This one can of diced tomatoes with green chilies is doing most of your seasoning work, so don't skip it or substitute regular tomatoes.
• Chicken broth: Four cups is the base, and low sodium gives you control over the salt level as you taste and adjust.
• Cream cheese: Four ounces softened and cubed melts into the liquid like it was always meant to be there, creating that silky texture.
• Cheddar cheese: One cup shredded adds color, tang, and that sharp richness that makes people ask for the recipe.
• Cumin: One teaspoon gives you that Tex-Mex signature note that makes this feel intentional.
• Chili powder: One teaspoon adds subtle warmth and depth without any harshness.
• Smoked paprika: Half a teaspoon brings a whisper of something smoky that your taste buds will register but your mind won't quite name.
• Salt and pepper: Start with half a teaspoon salt and quarter teaspoon pepper, then taste and add more as you go.

Instructions

Soften your base:

Heat oil in a large pot over medium heat and add your diced onion, letting it sit for three to four minutes until the edges turn translucent and the smell fills your kitchen. Once it's soft, add the garlic and stir constantly for just thirty seconds so it doesn't brown and turn bitter.

Wake up the spices:

Add your cumin, chili powder, smoked paprika, salt, and pepper to the softened onion and let them toast for about one minute. You'll smell it suddenly come alive, and that's exactly what you want.

Build the soup:

Add the corn, black beans, Rotel tomatoes with their juice, chicken broth, and shredded chicken all at once. Bring everything to a rolling boil, then drop the heat and let it simmer gently for fifteen minutes while the flavors marry.

Add the cream:

Turn off the heat and drop in your cubes of softened cream cheese, stirring constantly until they've completely melted into the soup. If you're stirring and nothing's happening, turn the burner back to low for a minute or two.

Finish with cheese:

Add your shredded cheddar cheese in a handful, stirring until it's completely smooth and incorporated. Taste it now and add more salt or pepper if you need it.

Serve and celebrate:

Ladle into bowls and pile on whatever toppings call to you, whether that's tortilla strips, fresh cilantro, lime wedges, jalapeños, or extra cheese.

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There's something about a soup that's not precious, that you can make on a Tuesday night without fussing, that somehow becomes the most asked-for dish you bring anywhere. This one works that way because it trusts you to taste as you go and adapt without apology.

The Slow Cooker Path

If you want this soup waiting for you after work, dump everything except the cheeses into your Crock Pot in the morning, set it to low for four hours, and forget about it. During the last thirty minutes, stir in your cream cheese and cheddar, and it'll be ready to serve by the time you've changed clothes and poured a drink.

Why Rotel Matters

I tried making this with fresh tomatoes and jalapeños once, thinking I could improve on the original, and the result was thin and bland in a way that made me understand why my neighbor just grabbed a can. Rotel tomatoes have a specific vinegary tang and that reliable heat from the green chilies, and they're seasoned to a place you can't easily recreate by hand. The can costs almost nothing and does the job better, so let it.

Customize It Your Way

The beauty of this soup is that it's a framework, not a law. I've made it with Monterey Jack when I didn't have cheddar, thrown in extra corn when I had it, and once added a handful of diced bell pepper just because it was sitting on the counter. The core of it stays the same while you play with the edges, and that's when cooking becomes fun instead of stressful.

• If you like heat, add sliced jalapeños to the pot or stir in a pinch of cayenne pepper while it's simmering.
• For vegetarian versions, substitute the chicken with an extra can of beans and swap in vegetable broth instead of chicken broth.
• Store leftovers in the refrigerator for up to three days and reheat gently over medium-low heat, adding a splash of broth if it's thickened too much.

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This soup has become the thing I make when I want to feel like I'm taking care of people without it costing me an hour in the kitchen. Once you've made it once, you'll know exactly how to make it again.

Recipe Q&A

→ Can I use raw chicken instead of cooked chicken?

Yes, you can use raw chicken breasts or thighs. Add them whole to the pot with the broth and simmer for 20-25 minutes until fully cooked, then shred and return to the soup.

→ How can I make this soup spicier?

Add diced jalapeños, a pinch of cayenne pepper, or use hot Rotel tomatoes instead of mild. You can also top with sliced fresh jalapeños or hot sauce when serving.

→ Can I freeze chicken tortilla soup?

Yes, but it's best to freeze before adding the cream cheese and cheddar. Freeze the base soup for up to 3 months, then thaw and add the dairy when reheating for best texture.

→ What can I substitute for Rotel tomatoes?

Use a can of diced tomatoes plus a 4 oz can of diced green chilies. You can also add fresh diced tomatoes with jalapeños for a fresher taste.

→ How do I make this soup vegetarian?

Replace the chicken with an extra can of black beans or pinto beans, and use vegetable broth instead of chicken broth. Add extra vegetables like bell peppers or zucchini for more substance.

→ Can I make this soup dairy-free?

Yes, omit the cheddar and cream cheese, and use a dairy-free alternative or add a can of coconut milk for creaminess. Nutritional yeast can add a cheesy flavor without dairy.