Easy Chicken Tortilla Soup

There's something about a bowl of chicken tortilla soup that stops a hectic Tuesday in its tracks. My neighbor brought over a steaming pot one particularly dreary afternoon, and I watched her ladle it out with the kind of casual confidence that only comes from making something a hundred times. The cream cheese melted into ribbons, the Rotel tomatoes gave it this warm, slightly spicy depth, and suddenly the whole kitchen smelled like comfort wrapped in cumin and lime. That's when I knew I had to learn how to make it myself, because some soups are too good to leave to chance.

I made this for a book club that showed up hungrier than expected, and one bowl turned into seconds, then thirds. Someone asked if I'd spent all day on it, and I got to deliver the best kind of news: thirty minutes, tops. The group started trading variations before they'd even left—one person swears by jalapeño cheese, another adds a splash of lime juice directly into the pot. What started as my neighbor's recipe became something we all owned pieces of that night.

Ingredients

• Cooked chicken, shredded (2 cups): Rotisserie chicken is a lifesaver here—no cooking required, and it shreds the moment you touch it.
• Yellow onion, diced (1 medium): This is your flavor foundation; don't skip the step of letting it soften in oil first.
• Garlic, minced (2 cloves): Fresh is always worth it, but honestly, in a pinch, jarred works fine.
• Corn, frozen or canned (1 cup): Frozen corn actually stays firmer in the soup, which I prefer over the mushier canned version.
• Black beans, canned (15 oz): Always rinse them—it removes the starchy liquid and makes the soup cleaner tasting.
• Rotel tomatoes (10 oz): This is the secret ingredient that gives the whole soup its character; those green chilies are doing heavy lifting.
• Chicken broth (4 cups): Low sodium lets you control the salt and taste the actual flavors you're building.
• Cheddar cheese, shredded (1 cup): Use real cheese, not the pre-shredded stuff with cellulose if you can help it—it melts smoother.
• Cream cheese, softened and cubed (4 oz): This is the magic that creates that creamy texture without heavy cream.
• Ground cumin (1 tsp): Toast it lightly in the pan to wake up its warmth before adding liquid.
• Chili powder (1 tsp): Adds depth without overwhelming heat.
• Smoked paprika (1/2 tsp): This is what makes people ask what you did differently.
• Salt (1/2 tsp, plus more to taste): Taste as you go; you'll know when it's right.
• Black pepper (1/4 tsp): Fresh ground makes a noticeable difference.

Instructions

Start with the aromatics:

Heat a splash of oil in your pot over medium heat and add the diced onion, letting it soften for 3 to 4 minutes until the edges start turning golden. Add the garlic and stir constantly for about 30 seconds—you want to smell that sweet, peppery aroma without letting it burn.

Bloom those spices:

Stir in the cumin, chili powder, smoked paprika, salt, and pepper, cooking for just a minute so the spices release their oils and perfume the oil. You'll notice the kitchen suddenly smells like something intentional.

Build the soup:

Add the corn, black beans, Rotel tomatoes (with their liquid), chicken broth, and shredded chicken all at once. Bring everything to a boil, then drop the heat down and let it simmer gently for 15 minutes so the flavors get to know each other.

Make it creamy:

Drop in those cream cheese cubes and stir until they disappear completely into the broth. The soup will transform from thin to luscious in about two minutes of stirring.

Final cheese addition:

Sprinkle in the shredded cheddar and stir until it's completely melted and smooth. Taste it now, and add more salt or pepper if your instinct says to.

Serve it up:

Ladle into bowls and top with whatever you have on hand—tortilla strips, fresh cilantro, lime wedges, extra cheese, or sliced jalapeños.

The Slow Cooker Path

If you're the kind of person who needs soup waiting when you walk through the door, dump everything except the cheeses into your Crock Pot in the morning. Set it to low for 4 hours or high for 2 hours, and your house will smell incredible the entire time. About 30 minutes before you're ready to eat, stir in both the cream cheese and cheddar, and you're done.

Save

I brought this soup to a friend who'd just had a baby, and watching her take that first spoonful while holding her newborn—the way she closed her eyes and just breathed in—reminded me that sometimes the most generous thing you can do is show up with something warm and easy. She later told me she'd made it three times since then, each version slightly different based on what her family was in the mood for that week.

Customizing Your Soup

The beauty of this recipe is how it bends to your preferences. If heat matters to you, add extra jalapeños, a pinch of cayenne, or hot sauce straight into your bowl. For cheese swaps, Monterey Jack brings a mellower flavor, while a good Mexican blend adds extra depth. Some friends skip the cheddar altogether and go straight cream cheese for a lighter version. I've even seen someone add salsa instead of Rotel and absolutely stand by it.

Making It Your Own

Over time, you'll start riffing on this soup in ways that surprise you. One winter I added a can of black olives because I had them, and it became my favorite version. Another time, I used half the cream cheese and added a can of diced green chiles instead, and it shifted into something spicier and brighter. The framework is solid enough to hold your experiments without falling apart.

Storage and Reheating

This soup keeps beautifully in the refrigerator for up to three days, and the flavors actually deepen a bit by day two. When you're reheating, do it gently on the stove over medium-low heat, stirring often—if you crank the heat, the cheese can separate and get grainy. Freezing works too, though I usually freeze it without the cheddar and add that fresh when I thaw and reheat.

• The soup actually tastes better the next day as flavors meld, so don't hesitate to make it ahead.
• Add your toppings right before serving so they stay crispy instead of getting soggy.
• Leftover cream cheese can go into scrambled eggs or coffee, so nothing gets wasted.

Save

This soup has become the kind of recipe I make without thinking, the one that shows up when someone needs feeding or when I need to feed myself something honest. It's proof that the best comfort food doesn't require a production—just good ingredients and a little attention.

Recipe FAQs

→ Can I use raw chicken instead of cooked?

Yes, you can use raw chicken breasts or thighs. Add them whole to the broth, cook until tender (about 20-25 minutes), then remove, shred, and return to the pot before adding the cheeses.

→ How can I make this soup spicier?

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

→ Can I freeze chicken tortilla soup?

Yes, but freeze it before adding the cream cheese and cheddar. The dairy can separate when frozen and reheated. Thaw, reheat, then stir in fresh cheeses for best results.

→ What can I substitute for Rotel tomatoes?

Use regular diced tomatoes plus a 4-ounce can of diced green chilies. You can also add fresh diced tomatoes with minced jalapeños or poblano peppers for similar flavor.

→ How do I prevent the cheese from clumping?

Add cheeses at the end when the soup is hot but not boiling. Cube the cream cheese for easier melting, and add shredded cheddar gradually while stirring constantly over low heat.

→ Can I make this vegetarian?

Absolutely. Replace chicken with extra black beans, pinto beans, or chickpeas. Use vegetable broth instead of chicken broth. The creamy cheese base and spices still deliver incredible flavor.