Cheesy Rotel Chicken Soup

Cheesy Rotel Chicken Soup is the kind of dinner that fixes a long day. It’s creamy, a little zesty, and loaded with tender chicken in a broth that tastes like you worked way harder than you did.

This is one of those “everyone grabs a bowl” meals. It’s warm, filling, and the kitchen smells amazing while it simmers.

Whether you’re feeding a crowd, stocking the fridge for busy lunches, or just craving something cozy, this soup delivers.

YOU WILL LOVE THIS CHEESY ROTEL CHICKEN SOUP

CREAMY AND COMFORTING: The broth turns silky from cream cheese and melty cheddar, with a rich texture that feels like comfort food in a bowl.

BIG FLAVOR, SIMPLE STEPS: Rotel (diced tomatoes with green chiles) adds tang and a gentle kick without needing a long list of spices.

WEEKEND COZY OR WEEKDAY EASY: It’s quick enough for a weeknight, but it still feels special when you serve it with toppings.

GREAT FOR LEFTOVERS: This soup reheats like a dream, and the flavors get even better after a night in the fridge.

CUSTOMIZABLE: Mild, spicy, thick, brothy… you get to decide. Add beans, corn, extra cheese, or keep it simple.

Our Best Tip: Shred your chicken while it’s still warm. Warm chicken pulls apart fast and stays juicy when you stir it back into the soup.

WHAT EXACTLY IS “ROTEL” AND WHY DOES IT WORK SO WELL HERE?

Rotel is a can of diced tomatoes mixed with green chiles. That combo does two things at once.

First, it adds a bright tomato flavor that keeps the soup from tasting heavy. Second, it gives a gentle peppery heat that makes the cheese taste even cheesier.

No complicated seasoning blend needed. One can does a lot of work.

CHEESY ROTEL CHICKEN SOUP INGREDIENTS

Every ingredient has a job here. The goal is a creamy base that doesn’t feel flat, plus hearty add-ins that make it a real meal.

You’ll need:

Produce

• Onion – builds flavor right from the start

• Garlic – adds that cozy, savory smell while everything cooks

• Optional toppings: green onions, cilantro, jalapeño, lime wedges

Protein

• Cooked chicken – shredded or chopped (rotisserie works great)

Canned Goods

• Rotel (diced tomatoes with green chiles) – do not drain

• Corn – canned or frozen

• Optional: black beans (rinsed and drained)

Dairy

• Cream cheese – makes the broth creamy and smooth

• Cheddar cheese – sharp cheddar gives the best flavor

• Heavy cream or half-and-half – adds richness without making it too thick

• Optional: Velveeta-style melting cheese for extra silky texture

Broth + Seasonings

• Chicken broth – the base

• Cumin – warm and earthy

• Chili powder – adds depth, not just heat

• Smoked paprika – optional, but so good

• Salt and pepper – always to taste

Optional Thickener

• Cornstarch – if you like your soup extra thick

INGREDIENT SUBSTITUTIONS AND ADDITIONS

This soup is very forgiving. Here are easy swaps that still keep the flavor right.

CHICKEN:
Use shredded rotisserie chicken, leftover baked chicken, or poached chicken breasts. You can also use boneless skinless chicken thighs for a richer taste.

ROTEL:
If you can’t find Rotel, use a can of diced tomatoes plus a small can of diced green chiles. Keep the liquid. It helps flavor the broth.

BROTH:
Chicken stock works the same. If you like a richer soup, use a mix of broth and a little water so it doesn’t get too salty once you add cheese.

CREAM CHEESE:
Neufchâtel works if you want something a bit lighter. Just soften it first so it melts smoothly.

CHEESE:
Sharp cheddar is the go-to. Pepper jack adds extra heat. Monterey jack melts beautifully. A Mexican blend works too, but it’s usually milder.

SPICE LEVEL:
Want it mild? Choose mild Rotel and skip the chili powder. Want it hot? Use hot Rotel, add a pinch of cayenne, or stir in diced jalapeños.

ADD-INS:

• Black beans for extra protein

• Diced bell pepper for sweetness and color

• A handful of spinach stirred in at the end

• Cooked rice for a thicker, heartier bowl

• Tortilla strips right before serving for crunch

HOW TO MAKE CHEESY ROTEL CHICKEN SOUP

This stovetop version is quick and gives you the most control over thickness and seasoning.

STEP ONE: SAUTÉ THE ONION

Melt a little butter or warm a splash of oil in a large pot over medium heat.

Add the diced onion and cook for 3 to 4 minutes, stirring often, until it softens and turns slightly glossy.

STEP TWO: ADD GARLIC AND SEASONINGS

Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Add cumin, chili powder, and smoked paprika. Stir for another 30 seconds so the spices bloom in the warm fat.

PRO TIP: Don’t let the garlic brown. If it starts to look dark, lower the heat and keep stirring.

STEP THREE: POUR IN BROTH AND ROTEL

Add the chicken broth, then pour in the Rotel (with all the juices).

Stir well and bring the soup to a gentle simmer.

STEP FOUR: MELT IN THE CREAM CHEESE

Cut the cream cheese into cubes and add it to the pot.

Whisk or stir often as it melts. At first it may look a little lumpy. Keep going. It smooths out as it warms.

OUR RECIPE DEVELOPER SAYS
If your cream cheese is cold, soften it first. Ten minutes on the counter makes it melt faster and prevents stubborn lumps.

STEP FIVE: ADD CHICKEN AND CORN

Stir in shredded chicken and corn.

Let everything simmer for 8 to 10 minutes so the flavors blend and the chicken warms through.

STEP SIX: FINISH WITH CREAM AND CHEESE

Lower the heat. Stir in heavy cream (or half-and-half).

Then add shredded cheddar in small handfuls, stirring between each addition so it melts smoothly.

PRO TIP: Keep the heat low when adding cheese. High heat can make the cheese grainy.

STEP SEVEN: TASTE AND ADJUST

Now’s the moment. Taste the broth.

Add salt and pepper as needed. If you want a brighter finish, squeeze in a little lime juice right before serving.

HOW TO THICKEN CHEESY ROTEL CHICKEN SOUP

Some people like it brothy. Some want it thick enough to scoop.

If you want it thicker, you’ve got options:

OPTION 1: SIMMER LONGER
Let it simmer uncovered for 10 to 15 minutes. It reduces and thickens naturally.

OPTION 2: CORNSTARCH SLURRY
Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the simmering soup. Cook 2 to 3 minutes until it thickens.

OPTION 3: EXTRA CHEESE OR CREAM CHEESE
Add more cheese in small amounts. It thickens the broth and boosts the flavor.

OPTION 4: BLEND A SMALL PORTION
Scoop out a cup of soup (mostly solids), blend it, and stir it back in. It thickens without changing the flavor.

SLOW COOKER VERSION

If you want hands-off cooking, the slow cooker works great.

1. Add broth, Rotel, onion, garlic, and seasonings to the slow cooker.

2. Add raw chicken breasts or thighs.

3. Cook on low for 4 to 6 hours or high for 2 to 3 hours, until chicken is cooked through and easy to shred.

4. Shred chicken in the slow cooker.

5. Stir in cubed cream cheese, corn, and heavy cream.

6. Add shredded cheddar last, stirring until melted.

PRO TIP: Add the cheese near the end. Long cook times can make dairy separate.

INSTANT POT VERSION

Need it faster? The Instant Pot can do it.

1. Use sauté mode to soften onion in a little butter or oil. Add garlic and spices.

2. Add broth, Rotel, corn, and raw chicken.

3. Cook on high pressure for 10 minutes (for chicken breasts) with a 10-minute natural release.

4. Shred the chicken.

5. Switch to keep warm. Stir in cream cheese until smooth, then add cream and cheddar.

TROUBLESHOOTING THIS SOUP RECIPE

Issue: The soup looks grainy.
Solution: The heat was too high when the cheese went in. Lower the heat next time and add cheese slowly. You can often smooth it out by whisking in a splash of warm broth.

Issue: It’s too thick.
Solution: Stir in a little extra broth until it’s the consistency you like.

Issue: It’s too thin.
Solution: Simmer uncovered to reduce, or use a cornstarch slurry.

Issue: It tastes bland.
Solution: Add more salt first. Then add a pinch more cumin or chili powder. A squeeze of lime helps too.

Issue: It’s too spicy.
Solution: Stir in extra cream, a little more cream cheese, or add more chicken and corn to spread out the heat.

HOW TO SERVE CHEESY ROTEL CHICKEN SOUP

This soup is already hearty, but toppings make it feel like a full-on dinner.

Serve it hot with a generous sprinkle of cheddar and a handful of crunchy toppings.

Some favorites:

• Crushed tortilla chips

• Sliced green onions

• Cilantro

• Diced avocado

• A dollop of sour cream

• Pickled jalapeños for heat

• Extra black pepper right on top

Want a secret that makes it feel restaurant-worthy? Add a squeeze of lime and a tiny pinch of salt at the very end. It wakes up the whole bowl.

WHAT TO SERVE WITH CHEESY ROTEL CHICKEN SOUP

A warm bowl of this soup pairs best with something that can soak up the creamy broth.

Here are easy side ideas:

Cornbread: Soft, a little sweet, and perfect for dipping.
Biscuits: Flaky biscuits turn this into a comfort-food dinner fast.
Garlic bread: Crunchy edges and a buttery bite work beautifully with cheesy soup.
Simple salad: A crisp green salad balances the richness.
Quesadillas: Cheese on cheese. No one complains.
Rice: Spoon soup over a small scoop of rice to make it extra filling.

CHEESY ROTEL CHICKEN SOUP STORAGE

This recipe is great for leftovers. It holds up well, and it reheats without losing that creamy texture if you warm it gently.

MAKE AHEAD

You can prep the onion and garlic the day before and store them in an airtight container.

You can also shred chicken ahead of time. Keep it chilled and ready to go.

If you want to make the soup ahead, cook everything except the shredded cheddar. Add the cheddar during reheating so it melts fresh and smooth.

IN THE FRIDGE

Let the soup cool to room temperature.

Transfer to an airtight container and store in the refrigerator for up to 3 to 4 days.

IN THE FREEZER

Creamy soups can freeze, but the texture may change slightly. It still tastes great.

For the best results, freeze the soup before adding the cheddar. Thaw, reheat gently, then add cheese at the end.

Store in freezer-safe containers for up to 2 months.

REHEATING

Stovetop: Reheat over low to medium heat, stirring often. Add a splash of broth or milk if it thickened in the fridge.

Microwave: Heat in 1 to 2 minute intervals, stirring between each round.

NOTE: Always make sure leftovers reach an internal temperature of 165°F (74°C) before serving.

FREQUENTLY ASKED QUESTIONS

Can I use raw chicken instead of cooked chicken?
Yes. Simmer raw chicken breasts or thighs in the broth until cooked through, then shred and continue the recipe. If you do this on the stovetop, plan for about 15 to 20 minutes, depending on thickness.

Should I drain the Rotel?
No. The liquid adds flavor and helps create the right broth texture.

What cheese melts best?
Freshly shredded cheese melts smoother than pre-shredded. Sharp cheddar gives the strongest flavor. Monterey jack melts especially well.

How do I keep dairy from curdling?
Lower the heat before adding cream cheese, cream, and cheddar. Gentle heat is the trick.

Can I make it gluten-free?
Yes. The soup is naturally gluten-free as written, as long as your broth and seasonings are gluten-free. If you thicken with cornstarch, that’s gluten-free too.

Can I turn this into a chili-like soup?
Absolutely. Add black beans, a little extra chili powder, and even a spoonful of tomato paste for a deeper flavor.

How do I make it less spicy for kids?
Use mild Rotel, skip extra spicy add-ins, and add a bit more cream cheese and corn. Cheese calms heat fast.

Cheesy Rotel Chicken Soup

Cheesy Rotel Chicken Soup is the ultimate 35-minute meal for busy nights. Loaded with shredded chicken, zesty Rotel tomatoes, and sharp cheddar, this stovetop recipe tastes like a creamy version of your favorite enchiladas. It is a fantastic way to use up leftover rotisserie chicken.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Soup

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 1 tablespoon butter or olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika optional
• 4 cups chicken broth
• 1 10-ounce can Rotel (diced tomatoes with green chiles), not drained
• 2 cups cooked shredded chicken
• 1 cup corn frozen or canned
• 8 ounces cream cheese cubed and softened
• ½ cup heavy cream or half-and-half
• 2 cups shredded sharp cheddar cheese add more to taste
• Salt and black pepper to taste

Optional add-ins

• 1 15-ounce can black beans, rinsed and drained
• 1 to 2 tablespoons lime juice
• Sliced green onions cilantro, tortilla chips, avocado, sour cream (for topping)

Instructions

 

• Melt butter in a large pot over medium heat. Add diced onion and cook 3 to 4 minutes until softened.
• Add garlic and cook 30 seconds. Stir in cumin, chili powder, and smoked paprika.
• Pour in chicken broth and add Rotel (do not drain). Stir and bring to a gentle simmer.
• Add cubed cream cheese. Stir and whisk as needed until the broth is smooth.
• Stir in shredded chicken and corn. Simmer 8 to 10 minutes.
• Lower heat. Stir in heavy cream.
• Add shredded cheddar in small handfuls, stirring between each addition until melted.
• Taste and season with salt and black pepper. Add lime juice if using. Serve hot with toppings.

Notes

• For a thicker soup, simmer uncovered longer or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
• For the smoothest melt, shred cheese from a block and keep the heat low when adding it.
• To freeze, freeze the soup before adding cheddar, then add cheese after reheating.