Pin It There's something about the smell of cumin hitting hot oil that just stops you mid-afternoon—suddenly you're thinking about dinner instead of whatever you were supposed to be doing. My neighbor brought over a rotisserie chicken one evening and mentioned she was making tortilla soup, and I realized I'd been overcomplicating soups for years when this one could be ready in less time than it takes to fold laundry. The first time I made it, I didn't even measure the spices carefully, just trusted my nose, and somehow it turned out better than I expected.
I made this soup for my daughter's volleyball team after a tournament, and watching teenagers devour bowls of it—asking for seconds, loading up their own toppings—reminded me that food doesn't need to be fancy to feel like care. Someone's mom asked for the recipe that night, and now I hear she makes it every few weeks. That kind of ripple effect is what cooking is really about.
Ingredients
- Cooked chicken, shredded: Use rotisserie for no-effort protein, or shred your own if you're meal-prepping; either way, it disappears into the broth without fanfare.
- Yellow onion: The foundation of literally every soup worth making—dice it small so it softens into the background and sweetens everything around it.
- Garlic: Mince it fine and add it after the onion wilts, or it'll taste sharp instead of mellow and integrated.
- Corn: Frozen or canned both work; I keep frozen on hand because it doesn't require draining and adds little pops of sweetness.
- Black beans: Don't skip the rinsing step or your soup will taste metallic and look murky instead of vibrant.
- Rotel tomatoes: This is the secret sauce—those green chilies do more flavor work than you'd think, so don't try substituting regular diced tomatoes.
- Chicken broth: Low-sodium lets you control the salt yourself, and it costs the same as the regular kind.
- Cream cheese: Softened and cubed, it melts silently into the broth and creates creaminess without needing heavy cream; the texture will surprise you.
- Cheddar cheese: Shredded and sharp tastes better than mild, but use what you like—this soup is forgiving that way.
- Cumin, chili powder, smoked paprika: Toast these spices in the hot oil for a full minute before adding liquid, or they stay one-dimensional.
- Salt and pepper: Taste as you go because every broth brand tastes different, and you might need more or less than the recipe suggests.
Instructions
- Sauté the aromatics:
- Heat oil in your pot over medium heat and add diced onion, letting it soften for a few minutes until the edges turn golden and the smell becomes sweet instead of sharp. Add minced garlic and stir constantly for just thirty seconds—you want it fragrant but not brown.
- Toast the spices:
- Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper, then stir for about a minute while the spices bloom and the whole pot smells like a taco stand. This step separates a one-note soup from one with real depth.
- Build the soup:
- Dump in your corn, black beans, Rotel tomatoes (with their juice), broth, and chicken, stirring to combine everything evenly. Bring it all to a boil, then dial back the heat and let it simmer gently for fifteen minutes so flavors can get acquainted.
- Melt in the cheese:
- Tear up your softened cream cheese into small cubes and stir them in slowly, watching them disappear into silky richness. Once that's melted, add shredded cheddar and keep stirring until you have something that looks like liquid gold.
- Taste and adjust:
- Always taste before serving—does it need more salt, more heat, more lime? This is your moment to make it exactly right for your palate.
- Serve with abandon:
- Ladle into bowls and let people build their own experience with tortilla strips, cilantro, lime wedges, extra cheese, and whatever else is calling to them.
Pin It There's a moment when you're eating this soup, slurping broth and discovering a piece of chicken or a corner of tortilla, when you realize that simple food cooked with intention tastes better than anything complicated ever could. That's the magic happening here.
The Slow Cooker Path
If your morning is chaos and your evening needs dinner ready, throw everything except the cheese into your Crock Pot before you leave and come home to a house that smells like a restaurant. Low for four hours or high for two hours both work perfectly—I lean toward low because you can forget about it entirely. The only rule is don't add the cheese until the last thirty minutes, or it can get weird on you.
Customizing Your Soup
This soup is genuinely flexible without losing its soul, which is why it became a regular in my rotation. If you want it spicier, throw in jalapeño slices or a pinch of cayenne and let it sit a minute to convince you. Monterey Jack or Mexican cheese blends swap in for cheddar without complaint, and I've made vegetarian versions by doubling the beans and using vegetable broth when friends with those preferences show up.
Storage and Reheating
Leftovers stay fresh in the fridge for three days, and reheating gently over low heat keeps everything silky instead of separated. I've also frozen portions in containers and thawed them for future quick meals, though I reheat those on the stove with a splash of broth to loosen everything up again.
- Let cooled soup come to room temperature before refrigerating so it doesn't raise your fridge temperature.
- Reheat gently over low-to-medium heat, stirring often, rather than blasting it on high or it'll break apart.
- If soup thickens too much after sitting, thin it with more broth and taste for seasoning again.
Pin It This soup has a way of becoming a comfort that people ask for by name, which is the best compliment a recipe can receive. Make it once and you'll understand why it keeps showing up on weeknight tables everywhere.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container 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, or poach and shred chicken breasts. Using two forks to pull apart warm, cooked chicken creates tender, bite-sized pieces that distribute evenly throughout the soup.
- → How can I make this soup thicker?
Mash some of the black beans against the side of the pot while cooking, or add a tablespoon of cornstarch mixed with cold water. The cream cheese also contributes to a richer, thicker texture.
- → Can I freeze chicken tortilla soup?
Yes, freeze without the toppings for up to 3 months. The dairy may separate slightly when reheated, but whisking while warming brings it back together. Add fresh garnishes after reheating.
- → What toppings work best with this soup?
Crunchy tortilla strips or crushed chips add essential texture. Fresh cilantro, lime wedges, extra shredded cheese, and sliced jalapeños complement the creamy, spiced broth beautifully.
- → How do I make this vegetarian?
Replace chicken with extra black beans or pinto beans, swap chicken broth for vegetable broth, and consider adding diced bell peppers or zucchini for additional substance.