Save to Pinterest The first time I made chicken tortilla soup, it was one of those rainy Tuesdays where everything in the fridge seemed random and unrelated. I had a rotisserie chicken from the grocery store, some cans I had bought on impulse, and a serious craving for something that felt like a hug. My roommate walked in mid-simmer, looked at the pot, and said, "That smells like a restaurant." We ate it standing up in the kitchen, burning our tongues slightly because we couldn't wait for it to cool down. Now it's the soup I make when I need to feel like I have my life together.
Last winter, my sister came over after a terrible day at work, and I literally had nothing to offer but this soup. She took one sip, sat back in her chair, and said, "Okay, I can deal with tomorrow now." Food memories are funny like that. It wasn't about the ingredients or the technique. It was just warm, creamy, and exactly what she needed in that moment. Now whenever I text her that I'm making it, she somehow shows up at my door with a bag of tortilla chips.
Ingredients
- 2 cups cooked chicken, shredded: Rotisserie chicken is my absolute hack here, already seasoned and tender. Leftover roasted chicken works just as well, and honestly, the soup is forgiving enough that even slightly dried out chicken gets transformed.
- 1 medium yellow onion, diced: Don't rush this step. Taking the time to properly soften the onions creates a sweet base that balances the spices.
- 2 cloves garlic, minced: Add this right before your spices so it blooms but doesn't burn. Fresh garlic makes such a difference here.
- 1 cup corn: Frozen corn is actually perfect here. It holds up better during simmering than fresh corn does.
- 1 can (15 oz) black beans, drained and rinsed: Rinse them thoroughly. That canning liquid is cloudy and will make your soup muddy looking.
- 1 can (10 oz) Rotel tomatoes: This is the secret weapon. Diced tomatoes with green chilies add both texture and a gentle heat that builds slowly.
- 4 cups chicken broth: Low sodium is crucial because the spices and cheese will add plenty of salt on their own.
- 1 tsp ground cumin: Toast it briefly in the pot with the other spices. It wakes up the flavor dramatically.
- 1 tsp chili powder: This isn't about heat, it's about that deep, earthy flavor that makes it taste like it simmered all day.
- 1/2 tsp smoked paprika: This adds that subtle smokiness that makes people ask, "What's in this?"
- 4 oz cream cheese, softened and cubed: Please soften it first. Cold cream cheese creates those stubborn floating lumps that nobody wants to discover in their bowl.
- 1 cup shredded cheddar cheese: Use the good stuff. Pre shredded cheese has anti caking agents that prevent it from melting smoothly.
Instructions
- Sauté your aromatics:
- Heat a splash of oil in your large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it's softened and translucent. Toss in the garlic for just 30 seconds until fragrant.
- Wake up the spices:
- Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Let them cook for about 1 minute. The kitchen should start smelling amazing right about now.
- Build the soup base:
- Add the corn, black beans, Rotel tomatoes, chicken broth, and shredded chicken. Bring everything to a boil, then reduce the heat and let it simmer for 15 minutes. The flavors need this time to become friends.
- Make it creamy:
- Stir in the cubed cream cheese until it melts completely and disappears into the soup. Then add the cheddar, stirring until everything is smooth and velvety.
- Season to perfection:
- Taste it. Add more salt or pepper if it needs it. I almost always add a pinch more salt at this stage.
- Finish like a pro:
- Ladle into bowls and go wild with the toppings. Tortilla strips, fresh cilantro, a squeeze of lime, extra cheese, maybe some jalapeños if you're feeling brave.
Save to Pinterest 
Save to Pinterest This recipe became my go to when I moved into my first apartment and realized cooking actual meals was harder than my mom made it look. I invited three friends over for dinner and served this soup, telling everyone I had spent hours on it. They were so impressed, and I felt like a genuine adult, even though the entire process took about 20 minutes. Sometimes the best cooking secrets are the ones we keep to ourselves.
Making It Ahead
This soup meal preps beautifully. I often make a double batch on Sunday and portion it into containers for the week. Just hold off on adding the cream cheese and cheddar until you reheat it. The dairy separates slightly when reheated, and adding it fresh makes each serving taste like it was just made.
The Slow Cooker Magic
On days when I barely have the energy to breathe, I throw everything except the cheeses into the slow cooker and walk away. Four hours on low produces the same deep, developed flavors as the stovetop method. There's something incredibly comforting about coming home to a house that already smells like dinner.
Endless Variations
Don't be afraid to make this recipe your own. The beauty of soup is how forgiving it is. I've used sweet potatoes instead of beans, swapped black beans for pinto, and even added butternut squash in the fall. Each variation becomes a new favorite, and nobody ever complains about having options.
- Try stirring in a spoonful of sour cream right before serving for extra tang
- Avocado slices on top add a creamy contrast to the hot soup
- A splash of hot sauce at the table lets everyone control their own heat level
Save to Pinterest 
Save to Pinterest There's something profoundly satisfying about a soup that comes together quickly but tastes like it simmered all day. I hope this becomes one of those recipes you turn to again and again, the one your friends start asking for when the weather turns cold.
Common Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store refrigerated for up to 3 days and reheat gently on the stovetop, adding a splash of broth if needed.
- → What type of chicken works best?
Rotisserie chicken is perfect for convenience, but leftover cooked chicken breast or thighs work beautifully. Just shred it before adding to the soup.
- → Can I freeze this soup?
Yes, though the dairy may separate slightly when thawed. Freeze without the cheese garnish and reheat slowly, stirring occasionally to recombine the creamy base.
- → How can I make it vegetarian?
Substitute chicken with an extra can of beans, add diced vegetables like bell peppers or squash, and use vegetable broth instead of chicken broth.
- → What's the best way to adjust the spice level?
Start with mild Rotel tomatoes. Add fresh jalapeños, cayenne pepper, or hot sauce to increase heat. For less spice, use regular diced tomatoes instead of Rotel.
- → What toppings work well?
Crushed tortilla chips add essential crunch. Fresh cilantro, lime wedges, extra cheese, sliced avocado, sour cream, or pickled jalapeños all complement the flavors beautifully.