Chicken Tortilla Soup with Rotel Tomatoes
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Chicken tortilla soup with Rotel tomatoes is one of my favorite soups to make for lunch. I love the chicken, the tomato broth and especially the crisp tortilla strips and melty cheese on top. This recipe has just 6 main ingredients and everything cooks in one pot on the stove in about 20 minutes!
I often order chicken tortilla soup in restaurants when I see it, and the first time I tried this dish was at a restaurant in the US. It was years ago and I vaguely remember it either being Chili’s or similar, and the soup may have been called enchilada soup. Either way, it was very close to this one!
Anyway, I took the overall concept and tweaked it a little. I used refried beans to thicken the broth, and Rotel, which is a canned mixture of tomatoes and chilies, to give it some heat. I like mine with chopped cilantro and a generous sprinkle of cheese, sometimes with sour cream or avocado too if I have some on hand.
Chicken Tortilla Soup with Rotel at a Glance
- Prep time: 10 minutes
- Cook time: About 10 minutes
- Total time: About 20 minutes
- Servings: 4
- Cuisine: Tex-Mex
- Main ingredients: Cooked chicken, Rotel tomatoes, refried beans, chicken broth, corn and tortilla strips
- Best cooking method: Stovetop
- Storage: Refrigerate for 3 to 4 days, counting any time the cooked chicken has already spent in the refrigerator.
Why I Like This Quick Tortilla Soup
- There’s no sautéing or vegetable chopping needed for the soup itself.
- It’s a convenient way to use leftover cooked chicken.
- You’re likely to already have most of the ingredients in the pantry or freezer.
Rotel Chicken Soup Ingredients
- Rotel tomatoes: These canned diced tomatoes contain green chilies. You’ll need 2 standard 10 oz cans of Rotel tomatoes including their juices. Choose mild if you prefer less heat or if you’re making the soup for younger kids.
- Refried beans: These thicken the broth as you stir them in. I used the whole can, using a spatula to scrape out the beans clinging to the sides. Whole beans are good too but I find they don’t give the soup the same consistency. It came out thinner.
- Cooked chicken: Shredded breast or thigh meat is perfect. Rotisserie chicken is convenient; just remove the skin and bones before measuring the meat.
- Chicken broth (stock): I prefer to use reduced-sodium broth since the canned ingredients and tortilla chips can already be salty.
- Corn: Frozen corn kernels add a little sweetness and you can tip them straight into the pot without having to thaw them first.
- Tortilla strips: Use ready-to-eat crisp corn tortilla strips or broken tortilla chips for the topping. If you want to weigh them out, you’ll need a couple of ounces (around 60g). I tend to just eyeball them though, adding a small handful to each bowl.
How to Make Chicken Tortilla Soup with Rotel
- Prepare the base: Mixing the refried beans with the broth first makes it easier to break up any lumps. Add the tomatoes and corn once the beans have loosened up a bit.
- Simmer and serve: Give the base a short simmer, then add the cooked chicken and heat it through. Finish each serving with tortilla strips and your choice of toppings.
Top Tips
- Stir regularly: I find that refried beans can stick to the bottom of the pot. Reduce the heat once the soup boils and stir across the bottom while it’s simmering. I scrape it with a wooden spoon to make sure as little as possible is sticking.
- Adjust the thickness: Stir in a little extra broth if you want a lighter soup. Different brands of refried beans vary in consistency.
- Taste before adding salt: I like to try a spoonful with a tortilla chip before deciding whether the soup needs more seasoning. Sometimes it doesn’t need any salt added.
- Add the tortillas last: Sprinkle them over individual servings just before eating, to keep them crispy.
Substitutions and Variations
- Use canned corn: Use the same weight of drained canned corn instead of frozen.
- Try turkey: Use the same amount of shredded cooked turkey instead of chicken.
- Vegetarian version: Use vegetable broth and your preferred protein rather than the chicken. This is going to change the flavor a lot but the basic concept is still there!
- Add more heat: Choose a hotter Rotel variety or offer hot sauce at the table.
- More toppings: Try shredded Mexican blend cheese, chopped cilantro (fresh coriander), sour cream and/or diced avocado.
- Rotel alternative: Use 500g tinned chopped tomatoes with their juice and 1 finely chopped green chilli instead of the 2 cans of Rotel. Simmer until the chilli softens before adding the cooked chicken. Add more chilli if you like it hotter. You can order Rotel online in the UK but it’s easier just to grab regular tomatoes and chilies in your usual supermarket.
Equipment
- Soup pot: Choose a pot with enough room to stir comfortably. I used an 8-quart pot with room for a doubled batch.
- Whisk: Break up the refried beans as you mix them with the broth.
- Measuring cups: Measure the broth.
- Can opener: Open the Rotel and refried bean cans.
- Digital food thermometer: Check that the chicken and soup reach 165°F (74°C).
- Kitchen scale: Weigh the chicken, corn and tortilla strips.
- Cooking spoon and ladle: Stir the soup after adding the chicken, then divide it between bowls.
What to Serve with Chicken Tortilla Soup
I’m happy with this soup for lunch on its own. For a larger meal, serve a small green salad with cucumber and a lime dressing on the side. Put the toppings on the table so everyone can customize their own soup.
If you’re having a small serving as an appetizer, follow up with something like Mexican crackslaw or avocado with pico de gallo. Depending on the season, you could finish with Mexican hot chocolate or Mexican fruit.
How to Store
- Refrigerate: Divide the soup into shallow containers and refrigerate within 2 hours, or within 1 hour if the temperature is above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3 to 4 days. Count any time the cooked chicken has already spent in the refrigerator.
- Reheat: Heat the amount you need in a saucepan, stirring frequently. Bring the soup to a rolling boil and check that it reaches 165°F (74°C) throughout. Add a splash of broth if needed.
- Freeze and thaw: Freeze without toppings for 2 to 3 months for best quality, leaving space in the containers for expansion. Thaw overnight in the refrigerator before reheating. Stir well if the soup separates slightly.
- Make ahead: Cook the soup a day ahead and refrigerate promptly. Keep the tortilla strips in a separate airtight container and prepare avocado shortly before serving.
Chicken Tortilla Soup with Rotel FAQs
No, that wouldn’t work with this short cooking method. If you only have raw, cook the chicken separately until it reaches 165°F (74°C), then shred it and add it as directed. Allow extra prep time.
This recipe is designed for stovetop cooking. If you want a slow cooker method, try my Crockpot chicken tortilla soup instead.
No. I didn’t use cream cheese or cream in the soup. Sour cream is an optional topping that you can add to individual servings.
Yes, although you’ll have a thinner soup and a smaller batch. Keep the other ingredients the same and don’t forget to taste before adding salt, since you’ll also be leaving out the seasoning in the canned beans.
Chicken Tortilla Soup with Rotel Tomatoes
Ingredients
- 2 cans (10 oz / 283g each) Rotel diced tomatoes and green chilies, undrained
- 1 (16 oz / 454g) can refried beans
- 3 ½ US cups plus 1 ½ tablespoons (850 ml) reduced-sodium chicken broth (stock), plus extra if needed
- 3 ⅓ oz (95g) frozen corn kernels
- 8 ¾ oz (250g) shredded cooked chicken, approximately 2 cups
- Ready-to-eat crisp corn tortilla strips or broken tortilla chips, to serve
- Chopped cilantro (fresh coriander)
- Shredded Mexican blend cheese
- Sour cream
- Diced or sliced avocado
Equipment
- Soup pot
- Whisk
- Measuring cups and tablespoon measure
- Kitchen scale
- Can opener
- Cooking spoon
- Ladle
- Digital food thermometer
Method
- Add the refried beans to a soup pot and gradually whisk in the broth until you’ve broken up the lumps.
- Stir in the undrained Rotel and frozen corn. Bring to a boil over medium-high heat, stirring regularly.
- Reduce the heat to low and simmer for 5 minutes. Stir across the bottom of the pot to prevent sticking.
- Add the cooked chicken and heat thoroughly, stirring gently, until the chicken and soup reach 165°F (74°C). Stir in a little extra broth if you prefer a lighter soup.
- Divide between 4 bowls and top with the tortilla strips. Add any optional toppings and serve immediately.
Notes
- The timing assumes cooked chicken and ready-to-eat tortilla strips. Allow extra cooking time if needed to heat the soup thoroughly.
- Refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, counting any time the cooked chicken has already spent in the refrigerator. Store any toppings separate.
Other Chicken Recipes
My chicken taco soup has rice, whole beans and jalapeños, or you might also enjoy my extra spicy chicken soup with chili beans and salsa. Also consider my grilled chicken BLT with avocado or some oven-baked sweet and sour sesame chicken wings.
