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.
Ingredients
- 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.