Easy Chicken Tortilla Soup

The first time I made this soup was during a particularly brutal winter when my husband came home shivering from a long commute. I threw together whatever I had in the pantry, hoping something warm and comforting would materialize from the chaos of our kitchen. The way the cream cheese melted into the broth, creating these silky ribbons of richness, was completely accidental but became the reason he requests this soup weekly. Now its the only thing that quiets the house on hectic Tuesdays when everyone needs something that feels like a warm embrace.

Last winter my sister came over after a terrible day at work and I had zero energy to cook anything elaborate. I dumped everything into the pot, feeling slightly guilty about not making something from scratch, but the way she nearly inhaled her bowl told me everything. She now texts me every single time she makes it, usually with some variation of emergency soup needed tonight, and I love that this recipe has become her go to comfort too.

Ingredients

• Cooked Chicken: Rotisserie chicken from the grocery store works perfectly here, or use leftover roasted chicken if you have it
• Yellow Onion: Dicing them small helps them disappear into the soup rather than having obvious onion chunks
• Garlic: Fresh minced garlic makes a difference, but in a pinch, the jarred stuff will still give you that aromatic kick
• Frozen or Canned Corn: Frozen corn holds up better during simmering than fresh, which can get a bit tough
• Black Beans: Rinse them really well unless you want cloudy broth and that canned aftertaste
• Rotel Tomatoes: This is the flavor powerhouse and exactly what gives the soup its signature Tex Mex kick
• Chicken Broth: Low sodium is crucial because the cheese and spices will add plenty of salt on their own
• Cheddar Cheese: Buy a block and grate it yourself, pre shredded cheese has anti caking agents that prevent smooth melting
• Cream Cheese: Let it sit on the counter while you prep everything else so it melts into the broth instead of floating in stubborn lumps
• Ground Cumin: Toast it in a dry pan for 30 seconds before adding to the pot for deeper flavor
• Chili Powder: This adds mild heat without overwhelming the other spices
• Smoked Paprika: The secret ingredient that makes people ask what did you put in this
• Tortilla Strips: Homemade from stale corn tortillas are infinitely better than store bought chips

Instructions

Sauté the aromatics:

Heat a splash of oil in your large pot over medium heat, then add the diced onion and cook until translucent and fragrant, about 3 to 4 minutes

Add the garlic:

Toss in the minced garlic and stir constantly for 30 seconds so it does not burn and turn bitter

Bloom the spices:

Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper, stirring constantly for 1 minute until the spices become incredibly fragrant

Build the soup base:

Pour in the corn, black beans, Rotel tomatoes, chicken broth, and shredded chicken, then bring everything to a gentle boil

Simmer for depth:

Reduce the heat to low and let the soup simmer for 15 minutes so all the flavors can meld together

Add the creamy elements:

Drop in the cream cheese cubes, stirring until completely melted and incorporated, then add the cheddar cheese and stir until smooth

Serve and garnish:

Ladle the hot soup into bowls and let everyone add their own toppings, tortilla strips, cilantro, lime wedges, extra cheese, or jalapeños

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My daughter invited her college roommate over for dinner last month and the girl admitted she hated soup, which I found slightly baffling but decided to accept as a personal challenge. She took one tentative bite, eyes widened, and proceeded to have three bowls while texting her mom the recipe mid meal. Watching someone convert from soup skeptic to believer was the kind of kitchen victory that keeps me cooking.

Making It Your Own

The beauty of this soup lies in how endlessly adaptable it is based on what you have in your pantry. Sometimes I add a can of pinto beans or swap the cheddar for pepper jack when I want extra heat, and the soup never complains.

Stovetop Versus Slow Cooker

Both methods yield delicious results, but the slow cooker version tends to meld the flavors more deeply while the stovetop method gives you that comforting bubbling pot aroma filling your whole house. I usually choose based on whether I want to be actively cooking or just want to dump everything and walk away.

Perfect Pairings

A crisp green salad with lime vinaigrette cuts through the richness beautifully, or you can go full comfort mode with warm cornbread. This soup also freezes surprisingly well if you want to double the batch and stash half for busy weeks.

• Squeeze fresh lime juice right before serving to brighten all the rich flavors
• Let everyone build their own toppings bowl for maximum fun at the table
• The leftovers honestly taste even better the next day

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There is something profoundly satisfying about watching a room full of people fall quiet over bowls of soup, only broken by the occasional crunch of a tortilla strip and appreciative murmurs.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, simply substitute shredded chicken with an extra can of black beans or pinto beans, and swap chicken broth for vegetable broth. The result remains just as hearty and satisfying.

→ How do I store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally. You may need to add a splash of broth if it thickens too much.

→ Can I freeze this soup?

The soup freezes well for up to 3 months, though the dairy may separate slightly. Thaw overnight in the refrigerator and reheat slowly, stirring to recombine the cheese. For best results, add fresh cream cheese and cheddar after reheating.

→ What can I use instead of Rotel tomatoes?

If you don't have Rotel, use regular diced tomatoes and add a 4-ounce can of diced green chilies. You can also adjust the heat level by using mild, original, or hot varieties based on your preference.

→ How can I make this soup spicier?

Add sliced jalapeños during cooking, incorporate a pinch of cayenne pepper with the spices, or use hot Rotel tomatoes. You can also offer hot sauce as a table topping so everyone can customize their bowl.

→ What's the best way to shred chicken for this soup?

Rotisserie chicken works perfectly and saves time. Alternatively, poach boneless chicken breasts in broth until cooked through, then shred with two forks. Leftover cooked chicken from another meal also works great.