Chicken Tortilla Soup Rotel Recipe

When the weather starts to chill, there’s nothing more comforting than a bowl of warm soup. And if you’re craving something hearty yet packed with bold flavors, look no further than Chicken Tortilla Soup. This recipe is an absolute crowd-pleaser, combining tender chicken, zesty tomatoes, and the perfect amount of spice, all topped off with crispy tortilla strips. It’s a dish that’s both satisfying and full of flavor in every bite.

Chicken Tortilla Soup is a Tex-Mex classic, but it’s also incredibly versatile and easy to make. Whether you’re prepping a cozy meal for yourself, cooking for the family, or preparing something special for a dinner party, this dish will impress everyone. Plus, with a simple twist using Rotel – a canned mix of diced tomatoes and green chilies – you can level up the flavor without any extra work.

Let’s dive into the details of this mouthwatering recipe!

Chicken Tortilla Soup Rotel Recipe

This Chicken Tortilla Soup Rotel Recipe is a straightforward take on the classic with a bold twist. By adding Rotel (that delicious blend of tomatoes and green chilies), we introduce a unique depth of flavor that infuses the soup with a perfect balance of sweet, savory, and spicy notes. The ingredients come together beautifully in a matter of minutes, and the result is a rich, flavorful, and satisfying soup.

Ingredients Needed

For this recipe, you’ll need some essential pantry and fridge staples. Here’s the complete list of ingredients for a soul-warming bowl of Chicken Tortilla Soup:

• Chicken (boneless, skinless breasts or thighs) – About 2 chicken breasts or 3-4 thighs. Chicken breasts are leaner, but thighs bring a bit more richness and flavor.
• Rotel diced tomatoes with green chilies – 1 can (10 oz). This is the magic ingredient that brings a slight heat and a nice citrusy tomato base.
• Chicken broth – 4 cups. You can use homemade or store-bought broth, whichever you prefer.
• Onion – 1 medium, chopped. Adds a sweet and savory foundation for the soup.
• Garlic – 2-3 cloves, minced. Because garlic makes everything better!
• Bell pepper – 1 medium, diced. A touch of sweetness and crunch.
• Corn kernels – 1 cup, frozen or fresh. For a bit of texture and a subtle sweetness that balances the spices.
• Cumin – 1 teaspoon. Adds an earthy, smoky flavor.
• Chili powder – 1 teaspoon. Gives the soup its classic Tex-Mex flavor.
• Lime juice – 1-2 tablespoons. A bright, zesty addition that lifts the flavors.
• Olive oil – For sautéing. About 1 tablespoon.
• Tortilla chips – For garnish. Crumbled or whole chips work to add crunch and flavor.
• Toppings (optional): Shredded cheese, sour cream, cilantro, avocado slices, and jalapeños. These are all optional but help elevate the soup to the next level.

Cooking Instructions

Let’s walk through this step-by-step! It’s a simple process that results in a deep, flavorful soup that will have everyone coming back for seconds.

1. Cook the chicken: In a large pot, heat a tablespoon of olive oil over medium heat. Season the chicken with salt, pepper, and a pinch of cumin. Add the chicken breasts or thighs to the pot and cook for about 5-7 minutes per side, until golden brown and cooked through. Once cooked, remove from the pot and set aside to rest for a few minutes. Then shred the chicken using two forks or chop it into bite-sized pieces.
2. Sauté the veggies: In the same pot, add a little more oil if necessary, and toss in the chopped onion, bell pepper, and minced garlic. Cook for 3-5 minutes, stirring occasionally, until the veggies are softened and fragrant.
3. Add the liquids and seasonings: Pour in the chicken broth and Rotel tomatoes with green chilies (undrained) into the pot. Add in the corn, cumin, chili powder, and a pinch of salt. Stir everything together and bring the soup to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
4. Shred the chicken: While the soup simmers, go ahead and shred the chicken if you haven’t already. Stir it back into the pot.
5. Finish and adjust: After simmering for about 10 minutes, taste the soup and adjust the seasoning as needed with extra salt, pepper, or lime juice. You want a nice balance of salty, tangy, and a hint of heat.
6. Serve: Ladle the soup into bowls, and top with a handful of crushed tortilla chips. You can also add shredded cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime for a finishing touch.

Ingredient Insights

Now, let’s break down a few of the key ingredients and why they are essential to making this soup so flavorful:

• Rotel: This is the star ingredient. The combination of tomatoes, green chilies, and spices in the Rotel gives the soup its tangy, mildly spicy kick without having to add a ton of extra ingredients. It’s an easy shortcut to big flavor.
• Chicken: Using boneless, skinless chicken breasts or thighs ensures the soup stays light but still rich in protein. Chicken thighs provide a deeper flavor, while breasts keep it leaner. Both work, depending on your preference.
• Broth: Chicken broth is the backbone of any great soup, and it’s what imparts the body and richness. You can use store-bought broth, or homemade broth if you have the time, but make sure to use a good-quality one for the best flavor.
• Tortilla Chips: These aren’t just a garnish – they serve to absorb some of the soup’s broth while adding a wonderful crunch. Whether you go for store-bought chips or homemade, they’re the perfect way to add texture.

Expert Tips

• Searing the chicken: Don’t skip the searing step! It creates a delicious crust on the chicken, which locks in flavors and adds depth to the soup’s taste.
• Let the soup sit: Like many soups, this one actually tastes better after sitting for a bit. Let it rest for 10-15 minutes after cooking to allow the flavors to really develop and meld.
• Adjust the spice level: Not everyone loves a spicy soup. If you prefer a milder flavor, you can reduce the amount of chili powder or use a mild version of Rotel. Alternatively, if you like it spicy, try adding a diced jalapeño or a sprinkle of cayenne pepper.
• Toppings are key: The toppings make the soup extra special. A dollop of sour cream, some cheese, fresh avocado, or cilantro can add cool creaminess and bright, fresh flavors that contrast perfectly with the heat and richness of the soup.
• Make-ahead: This soup can be made ahead and stored in the fridge for 3-4 days. The flavors actually improve the longer it sits! Just reheat gently on the stove.

Recipe Variations

While this recipe is delicious as is, you can easily adjust it to your tastes or dietary preferences. Here are some variations:

• Vegan Version: Swap out the chicken for cubed tofu or use more vegetables like zucchini and mushrooms. You can also replace the chicken broth with vegetable broth.
• Creamy Chicken Tortilla Soup: If you like a creamy soup, add a bit of heavy cream or cream cheese towards the end of cooking. It gives the soup a rich, velvety texture.
• Spicy Chicken Tortilla Soup: Add in diced jalapeños or extra Rotel with more green chilies for an added kick. You can also toss in some chili flakes or a dash of hot sauce for heat.
• Slow Cooker Version: For a hands-off approach, simply throw all your ingredients into a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken at the end, and finish with tortilla chips and your favorite toppings.

Final Words

This Chicken Tortilla Soup is the ultimate comfort food, bursting with flavor and easy to customize. It’s warm, hearty, and comforting – perfect for a chilly night or when you need a meal that will please everyone around the table. The addition of Rotel enhances the soup with its signature tangy, spicy profile, and all the ingredients come together in perfect harmony. Whether you’re cooking for a crowd or prepping a weeknight dinner, this recipe won’t disappoint!