Easy Chicken Tortilla Soup

The smell of cumin hitting hot oil still transports me to that tiny apartment kitchen where I first attempted Tex-Mex cooking. I was trying to recreate a soup I had at a friend's house, armed with nothing but determination and a phone call to her mom. The kitchen filled with this incredible aroma that made my roommate poke her head in, asking what magic I was concocting.

Last winter during a snowstorm, my neighbor texted that she was craving something warm but had zero energy to cook. I brought over a steaming pot of this soup, and we stood around her kitchen island eating it straight from bowls with way too many crushed tortilla chips on top. She now claims it cured her seasonal blues that night.

Ingredients

• 2 cups cooked chicken, shredded: Rotisserie chicken is my secret weapon here because the skin and bones have already infused it with flavor that home-cooked breasts sometimes lack
• 1 medium yellow onion, diced: Yellow onions become sweeter as they cook, providing a subtle base that balances the tomatoes without overpowering everything
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here because powder would taste flat and miss that aromatic punch when it hits the hot oil
• 1 cup corn: Frozen corn actually works better than fresh in soup because it releases starch as it cooks, helping thicken the broth slightly
• 1 can black beans: Rinse them thoroughly unless you want murky-looking soup and extra sodium that throws off the seasoning balance
• 1 can Rotel tomatoes: This specific brand of diced tomatoes with green chilies is the backbone of the whole dish, providing acidity, heat, and that signature Tex-Mex flavor profile
• 4 cups chicken broth: Low-sodium broth gives you control over the final salt level since the cheese will add some anyway
• 1 cup shredded cheddar cheese: Sharp cheddar provides flavor contrast while milder varieties would get lost in the bold spices
• 4 oz cream cheese, cubed: Cubing the cream cheese while cold helps it melt evenly instead of forming one stubborn lump that refuses to incorporate
• 1 tsp ground cumin: Cumin is the primary spice note here, so do not skip it or try to substitute with something else
• 1 tsp chili powder: This adds mild heat and that reddish-orange hue that makes tortilla soup instantly recognizable
• 1/2 tsp smoked paprika: The smokiness mimics the flavor of tortillas toasted over an open flame, adding depth you cannot get from other spices
• 1/2 tsp salt plus more to taste: Start with less because the cheese will bring its own saltiness to the final dish
• 1/4 tsp black pepper: Freshly cracked pepper adds a gentle heat that lingers differently than the chili powder

Instructions

Build the flavor foundation:

Heat a splash of oil in your large pot over medium heat, then add the diced onion and let it soften for about 4 minutes until translucent. Add the minced garlic and stir constantly for just 30 seconds until fragrant but not browned.

Wake up the spices:

Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper, stirring to coat the onions and garlic. Let this cook for about 1 minute until the spices become incredibly aromatic and you can smell them throughout the kitchen.

Assemble the soup base:

Pour in the corn, black beans, Rotel tomatoes, chicken broth, and shredded chicken. Bring everything to a boil, then lower the heat to a gentle simmer and let it cook for 15 minutes so all the flavors can meld together.

Create the creamy finish:

Drop in the cubed cream cheese and stir patiently until each piece melts completely into the soup. Add the shredded cheddar cheese gradually, stirring until the soup transforms into a velvety, rich consistency.

Season and serve immediately:

Taste the soup and add more salt or pepper if needed, then ladle into bowls and pile on your favorite toppings while still hot.

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My husband accidentally discovered that crushing tortilla chips directly into the bowl instead of using them as a garnish creates this incredible thickened texture, almost like dumplings. Now half the time I skip the spoon and just eat it that way myself.

Making It Your Own

This soup is incredibly forgiving and adapts well to whatever you have in the pantry. I have made it with leftover Thanksgiving turkey, swapped in Monterey Jack when I ran out of cheddar, and even used fire-roasted tomatoes for a smokier version that everyone loved.

Stovetop Versus Slow Cooker

While the stovetop method is faster, the slow cooker version develops a deeper, more integrated flavor profile. I prefer the stovetop when I am short on time but break out the Crock Pot on lazy Sundays when I want the house to smell amazing all day long.

Serving Suggestions

This soup needs something crunchy to contrast with the creamy broth. Tortilla strips are traditional, but I have served it with cornbread, crusty bread, or even over crumbled tortilla chips for extra texture in every bite.

• Squeeze fresh lime juice over each bowl right before eating to brighten all the rich flavors
• Set up a toppings bar and let everyone customize their own bowls
• Make a double batch because leftovers reheat beautifully for lunch the next day

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There is something deeply satisfying about a recipe that comes together quickly but tastes like it simmered all day. This soup has become my go-to for everything from Tuesdays when I am exhausted to feeding a crowd on game day.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.

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

A rotisserie chicken works perfectly for convenience. If cooking raw chicken breasts, simmer them in the broth for 15-20 minutes until cooked through, then remove and shred with two forks.

→ Can I freeze this soup?

You can freeze the soup base without the dairy for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in the cream cheese and cheddar just before serving.

→ How can I make it spicier?

Add diced jalapeños, a pinch of cayenne pepper, or use hot Rotel instead of regular. You can also serve with hot sauce on the side so everyone can adjust their own heat level.

→ What should I serve with this soup?

Cornbread, crusty bread, or a simple green salad complement this soup beautifully. The soup itself is quite filling with the chicken and beans, making it a complete meal on its own.

→ Can I make this vegetarian?

Yes. Replace the chicken with extra black beans or pinto beans, and use vegetable broth instead of chicken broth. The creamy texture and Tex-Mex flavors remain just as satisfying.