Easy Chicken Tortilla Soup

Rain was tapping against my kitchen window last Tuesday when I realized I had rotisserie chicken in the fridge and a craving for something that felt like a warm hug. This tortilla soup came together in the time it took to watch half an episode of my favorite show, and my husband actually asked if there were seconds before he'd even finished his first bowl. The way the cream cheese melts into that spicy tomato broth creates this velvety richness that makes you forget you're eating something so simple.

My friend Sarah came over unexpectedly that same evening, stressing about work deadlines. I set a steaming bowl in front of her with those crunchy tortilla strips on top, and I swear her shoulders dropped three inches before she even picked up her spoon. Sometimes food really is that simple, you know?

Ingredients

• 2 cups cooked chicken: Rotisserie chicken is absolutely perfect here and saves so much time
• 1 medium yellow onion: Diced small so it practically melts into the soup
• 2 cloves garlic: Minced fresh because garlic powder just hits different here
• 1 cup corn: Frozen works beautifully but fresh corn in season is next level
• 1 can black beans: Rinse them well unless you want cloudy soup
• 1 can Rotel tomatoes: The original diced tomatoes with green chilies give just the right amount of kick
• 4 cups chicken broth: Low sodium lets you control the salt level perfectly
• 1 cup shredded cheddar cheese: Sharp cheddar adds that perfect tangy finish
• 4 oz cream cheese: Cube it while cold so it melts evenly without clumping
• 1 tsp ground cumin: This is what gives it that authentic Tex Mex flavor profile
• 1 tsp chili powder: Not too spicy, just enough warmth
• 1/2 tsp smoked paprika: Adds this incredible subtle smokiness
• 1/2 tsp salt: Start here and adjust to your taste
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference

Instructions

Sauté your aromatics:

Heat a splash of oil in your large pot over medium heat, then add the diced onion and cook for 3 to 4 minutes until it's soft and translucent. Toss in the minced garlic for just 30 seconds, stirring constantly so it does not burn.

Toast those spices:

Stir in the cumin, chili powder, smoked paprika, salt, and pepper, cooking for about 1 minute until the smell fills your kitchen. This step wakes up the spices and makes the whole house smell incredible.

Build the soup base:

Add the corn, drained black beans, Rotel tomatoes, chicken broth, and shredded chicken all at once. Bring everything to a boil, then drop the heat to low and let it simmer for 15 minutes while you set the table.

Make it creamy:

Drop in those cream cheese cubes and stir until they've completely disappeared into the broth. Add the shredded cheddar cheese next, stirring until you have this gorgeous, velvety smooth soup.

Serve it up:

Ladle the hot soup into bowls and go to town with the toppings. Tortilla strips, fresh cilantro, a squeeze of lime, extra cheese, or jalapeños if you like it spicy.

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My kids, who normally complain about anything with visible beans, demolished this and asked when we could have it again. Watching them sprinkle their own toppings and get excited about dinner made my entire week better.

Slow Cooker Magic

Throw everything except the cream cheese and cheddar into your Crock Pot and let it do its thing on low for 4 hours. Stir in both cheeses during the last 30 minutes and you will come home to dinner already done.

Spice It Up

This recipe is perfectly family friendly as written, but you can absolutely crank up the heat with extra jalapeños, a pinch of cayenne, or using the hot version of Rotel tomatoes.

Make It Your Own

Sometimes I swap in Monterey Jack cheese for a milder flavor, or add diced zucchini in summer when my garden is overflowing. The recipe is incredibly forgiving and welcomes whatever you have on hand.

• Crushed tortilla chips work just as well as strips if you are short on time
• Avocado slices on top add this creamy cool element that balances the heat
• A dollop of sour cream and extra lime juice brightens everything perfectly

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This soup has become my go to for everything from busy weeknights to casual dinner parties with friends. Hope it finds a regular spot in your rotation too.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, substitute the shredded chicken with an extra can of black beans or pinto beans, and swap the chicken broth for vegetable broth. The spices and cheese provide plenty of flavor.

→ How spicy is this soup?

The Rotel tomatoes add mild heat from green chilies. For more spice, add extra jalapeños, cayenne pepper, or use hot Rotel. You can always adjust spice levels to your preference.

→ Can I freeze the leftovers?

The soup freezes well for up to 3 months. However, the cheese may change texture slightly when reheated. Consider freezing before adding the cheese, then stir it in when reheating.

→ What's the best way to shred chicken?

Use two forks to pull the meat apart, or shred it in a stand mixer with the paddle attachment for quick results. Rotisserie chicken works perfectly and saves time.

→ Can I use fresh tomatoes instead of canned?

You can substitute fresh diced tomatoes, but you'll miss the green chilies and their juice that add flavor. Add diced jalapeños or a pinch of cayenne to compensate.

→ What toppings work best?

Crunchy tortilla strips or crushed chips add essential texture. Fresh cilantro, lime wedges, extra shredded cheese, sliced jalapeños, and avocado are all excellent additions.