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This chicken tortilla soup is a flavorful weeknight meal that combines tender rotisserie chicken with vibrant vegetables and a creamy, spicy broth. It comes together quickly and finishes with crunchy tortilla chips, melted cheddar cheese, and a bright squeeze of fresh lime, making every bite comforting and satisfying.
I first made this soup on a chilly, rainy night and it immediately won over my pickiest eater. Now my family asks for it at least twice a month, which says a lot about how comforting and reliable this recipe is.
Ingredients
- Butter: gives the vegetables a rich and silky flavor base that makes the soup feel indulgent
- Olive oil: combines with butter to prevent burning and adds healthy fat
- Green and red bell peppers: bring sweetness, color, and a slight crunch. Pick ones with glossy, firm skin for freshest taste
- Large onion: adds a warm aromatic backbone. Yellow or white onions will work well here
- Tomato paste: deepens the broth with a robust red color. Look for double concentrate if you can
- Canned corn: provides juicy sweetness and texture. Use unsalted and nosugaradded for the best control over flavor
- Black beans: contribute extra protein and creaminess when combined with the other ingredients. Choose low sodium or rinse well to keep it light
- Rotisserie chicken: is tender, flavorful, and saves prep time. I like to find one with plenty of both breast and thigh meat
- Chicken broth: serves as the soup’s foundation, building a rich and comforting base. Homemade or low sodium storebought can be used
- Diced tomatoes: add acidity and brightness. Fireroasted varieties give a smoky depth
- Sour cream: adds tang and smoothness to balance the spices
- Cream cheese: melts into the broth for a velvety texture. Let it soften to room temperature first for a smooth finish
- Taco seasoning: delivers bold southwestern flavor instantly. Check for blends without fillers or too much salt
- Cayenne pepper and chili powder: introduce warmth and a mild smoky heat. Adjust the amounts to suit your taste
- Salt and pepper: round out the flavors, making the whole dish shine. Kosher salt and fresh cracked pepper are best
- Shredded cheddar cheese: tops the soup with creamy, sharp flavor. Grate by hand when possible for the best melt and texture
- Fresh lime juice: adds a zesty pop as the last touch
- Crushed tortilla chips: give a crunchy contrast on top, essential for the classic experience
Instructions
- Sauté the Aromatics:
- Melt butter with olive oil in a large pot over medium heat. Add diced green and red bell peppers with chopped onions. Lightly season with salt, pepper, cayenne pepper, and chili powder. Cook while stirring for eight to ten minutes until the peppers soften and the onions turn golden and fragrant. This step builds a complex, deeply savory flavor base that carries through the soup.
- Build the Soup:
- Stir in tomato paste and cook for two minutes until it darkens slightly and clings to the bottom of the pot. Pour in chicken broth, then add the canned corn, rinsed black beans, shredded rotisserie chicken, and diced fireroasted tomatoes. Stir well to combine all the ingredients evenly.
- Simmer and Cream:
- Turn the heat down to low. Add softened sour cream, cream cheese, and taco seasoning to the pot. Stir constantly until the dairy ingredients fully melt into the broth creating a velvety texture. Let the soup simmer gently for ten to twelve minutes to blend flavors and thicken the soup. If you prefer a thicker consistency, simmer a few minutes longer, stirring occasionally.
- Serve with Toppings:
- Ladle the hot soup into bowls. Top each serving with a generous handful of shredded cheddar cheese, a dollop of sour cream, plenty of crushed tortilla chips, and a fresh squeeze of lime juice. Let everyone customize their bowl to their taste for a fun and interactive meal.
The cream cheese melting into the broth is my favorite part. It reminds me of my kids swirling their spoons, watching it vanish in the creamy soup. One time my son added extra lime juice and declared it “super zingy,” making us all try his bold version for laughs and fun.
Storage Tips
This soup lasts beautifully in the fridge for up to four days when stored in an airtight container. Save the crunchy toppings for serving so they stay crisp. For longer storage, cool the soup and freeze it in suitable containers for up to three months. Thaw it overnight in the refrigerator and reheat gently on the stove while stirring to reincorporate any cream that may have separated.
Ingredient Substitutions
If you don’t have rotisserie chicken, use any cooked shredded chicken and boost the seasoning with extra chili powder and cumin. Vegetarian versions work well by replacing the chicken with additional beans and swapping chicken broth for vegetable broth. Out of cream cheese? Try an extra dollop of sour cream or a splash of heavy cream for creaminess.
Serving Suggestions
This soup is filling but I enjoy offering extras on the side like sliced avocado, baked tortilla strips, or a scoop of cooked rice. A crisp green salad with a cilantro vinaigrette also pairs wonderfully and brightens the meal even more.
This chicken tortilla soup is an easy, comforting weeknight staple that gets better with time and invites everyone to customize their bowl. Enjoy a warm bowl with your favorite toppings for a simple, satisfying meal.
Common Questions About Recipes
- → What type of chicken works best?
Rotisserie chicken is ideal for tenderness and ease, but any cooked, shredded chicken will work well.
- → How can I add extra heat?
Increase cayenne or chili powder, or add fresh jalapeños as a topping for more spice.
- → Can this dish be prepared ahead of time?
Yes, the broth and ingredients can be made in advance; add toppings fresh before serving.
- → Are dairy-free options possible?
Swap sour cream and cream cheese with dairy-free alternatives for a creamy texture without milk.
- → What toppings work best for this bowl?
Shredded cheddar, crushed tortilla chips, sour cream, and fresh lime juice enhance flavor and texture.