Pin it My sister called me on a Tuesday afternoon asking if I could bring soup to her house that evening—she'd had a rough day at work and needed comfort food fast. I opened my fridge, spotted a rotisserie chicken and a can of Rotel tomatoes, and suddenly remembered this Tex-Mex soup that had become my weeknight lifeline. Thirty minutes later, I was ladling bowls of creamy, zesty warmth into containers, watching her face soften as she took that first spoonful. Now whenever someone needs feeding on short notice, this is what I make.
I made this for a neighborhood potluck last fall, and honestly, I underestimated how many people would want seconds. The combination of that smoky paprika hitting against the creamy cheese, paired with crispy tortilla strips on top, seemed to speak to everyone at the table. One neighbor actually asked for the recipe right there on the back patio, which felt like the highest compliment.
Ingredients
- Cooked chicken, shredded (2 cups): Rotisserie chicken is your secret weapon here—it's already seasoned and tender, saving you cooking time and adding flavor depth that raw chicken simply won't match.
- Yellow onion, diced (1 medium): The aromatic base that mellows as it cooks, creating sweetness that balances the spice.
- Garlic, minced (2 cloves): Adds a quiet savory note that makes people wonder what the special ingredient is.
- Frozen or canned corn (1 cup): Frozen corn is honestly better than fresh here because it's picked at peak ripeness and stays tender during cooking.
- Black beans, canned (1 can, 15 oz): Drain and rinse them thoroughly to remove the starchy liquid that can cloud your broth.
- Rotel tomatoes (1 can, 10 oz): This is the soul of the soup—those green chilies packed right in give you authentic flavor without peeling fresh peppers.
- Chicken broth (4 cups): Low sodium is essential because you're adding cheese and seasoning, which contribute their own saltiness.
- Cheddar cheese, shredded (1 cup): Freshly shredded melts smoother than pre-shredded, which has anti-caking agents that can make it grainy.
- Cream cheese, softened (4 oz): This is what transforms regular soup into something creamy and luxurious without needing heavy cream.
- Ground cumin (1 tsp): The warm spice that whispers Tex-Mex without shouting.
- Chili powder (1 tsp): Brings depth and a subtle heat that builds as you eat.
- Smoked paprika (1/2 tsp): Even a half teaspoon adds a campfire-like quality that elevates the whole pot.
- Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Start with these amounts and taste as you go—cheese is already salty, so restraint here matters.
Instructions
- Sauté your aromatics:
- Heat a splash of oil in a large pot over medium heat and add your diced onion, letting it soften for 3 to 4 minutes until the edges turn translucent. Add the minced garlic and stir constantly for just 30 seconds—you want it fragrant, not browned, or it turns bitter and harsh.
- Toast the spices:
- Sprinkle in your cumin, chili powder, smoked paprika, salt, and pepper, stirring everything together for about a minute. You'll notice the aroma suddenly deepen and become more complex—that's when you know the spices are releasing their essential oils.
- Build the soup base:
- Stir in the corn, black beans, and Rotel tomatoes (with their liquid), then pour in your chicken broth and shredded chicken. Bring it all to a boil, then lower the heat and let it simmer gently for about 15 minutes so the flavors marry together.
- Melt in the cheese:
- Cut your softened cream cheese into small cubes and stir them into the hot soup, making sure each piece melts completely before adding more. Once that's incorporated, sprinkle in your shredded cheddar a handful at a time, stirring until the soup becomes silky and smooth.
- Taste and adjust:
- This is the moment to taste and decide if you need more salt, heat, or even a squeeze of lime juice to brighten everything up. Every burner runs differently, and every brand of broth varies slightly, so trust your palate here.
- Serve with toppings:
- Ladle the soup into bowls and let everyone build their own masterpiece with tortilla strips, fresh cilantro, lime wedges, extra cheese, or jalapeños—the toppings are where people make it personal.
Pin it My daughter, who goes through phases of being extremely picky, actually asked for a second bowl one night and then requested I make it again the next week. That's when I realized this soup had somehow become one of those dishes that brings people together without making them feel like they're being served "healthy" food. It's just plain delicious.
Slow Cooker Simplicity
Some mornings I dump everything except the cheeses into my Crock Pot before my first cup of coffee—onion, garlic, spices, corn, beans, tomatoes, broth, and chicken all go in raw. By the time I get home, the house smells incredible, and I only have to stir in the cream cheese and cheddar during the last 30 minutes of cooking. It's the kind of set-it-and-forget-it magic that makes you feel like you've planned ahead, even when you're just being practical.
Customizing to Your Taste
I've learned that this soup is genuinely flexible without losing its identity. One friend prefers Monterey Jack cheese instead of cheddar because it melts even more smoothly, while another switched to a Mexican cheese blend for more complexity. You could add diced bell peppers if you want more vegetables, or a tablespoon of lime juice at the end for brightness, or even stir in some black bean soup to make it more substantial. The Rotel tomatoes are the anchor that keeps everything tasting authentic, but everything else can be adjusted to match what you have on hand.
Storage and Make-Ahead Magic
This soup keeps beautifully in the refrigerator for up to three days, which means you can make a big batch on Sunday and have quick lunches waiting for you all week. Reheat it gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it's thickened too much, because the cheese can separate if you blast it with high heat. I've also found that making it a day ahead actually improves the flavor because the spices have time to deepen and mellow.
- Freeze it without the cheese toppings and add them fresh when you reheat—the cheddar and cream cheese don't freeze well.
- Let leftovers cool completely before storing so condensation doesn't dilute the flavors.
- Keep lime wedges handy because a squeeze of fresh juice right before eating brightens everything up beautifully.
Pin it This is the soup I reach for when I need to feel capable in the kitchen without spending all evening cooking. It's proof that simple ingredients, cooked with intention and a little patience, can become something that nourishes both body and mood.
Recipe FAQs
- → Can I make this soup vegetarian?
Absolutely. Replace the chicken broth with vegetable broth and either omit the shredded chicken or substitute with extra black beans, pinto beans, or plant-based protein crumbles for a hearty vegetarian version.
- → How can I make this soup spicier?
Add sliced jalapeños, a pinch of cayenne pepper, or use hot Rotel tomatoes instead of regular. You can also increase the chili powder to 1.5 teaspoons or add a dash of your favorite hot sauce when serving.
- → Can I freeze this soup?
The soup freezes well for up to 3 months, though the dairy may separate slightly upon reheating. For best results, freeze without the cheese and add fresh cream cheese and cheddar when reheating.
- → What's the best way to shred chicken for this soup?
Using a rotisserie chicken is the quickest option. You can also poach 2 chicken breasts in broth for 15 minutes, let cool, then shred with two forks. Leftover cooked chicken from another meal works perfectly too.
- → What toppings work best with tortilla soup?
Classic garnishes include crispy tortilla strips or crushed chips, fresh cilantro, lime wedges for squeezing, extra shredded cheese, sliced avocado, and pickled jalapeños. A dollop of sour cream also adds richness.