Homemade soup is such an easy way to impress friends and family, with little effort on your part. The Creamy Chicken Tortilla Soup with ROTEL, this hearty recipe is one of the most popular soups. We’ve ever posted, and it’s no wonder why! It’s loaded with beans and chicken, has a nice kick of spice from diced jalapenos, and has a creamy base that makes you feel like you’re being treated to something special.
The best thing about this soup is that it’s easy to adapt to your tastes. So many people love the heat from the jalapenos, but if you have little ones who aren’t big fans of spice, just leave them out. Or if you’re not a fan of green bell peppers, use red instead.
If you want to find out the best part about this recipe though, we will answer this way. We think it might be the fact that it includes ROTEL (one of our favorite things about being pregnant). Rotel is a can of diced tomatoes with chilis. The flavor is amazing – like pico de gallo salsa but so much better. Further, it adds a really nice kick to this soup without adding any extra work or ingredients. If you’re not familiar with Rotel, we highly recommend giving it a try!
What is Creamy Chicken Tortilla Soup with Rotel?
Creamy tortilla soup is a Mexican-flavored soup made with a tomato or chicken broth. It usually has ingredients like beans and corn, along with cilantro, jalapenos, and other options. It is simmered before being topped with strips of crispy tortillas and any other desired toppings.
Rotel opened this recipe in 2014, so it is credited to Rotel. Because you can get many other types of creamy tortilla soup, it is only natural that Rotel’s recipes taste a little different from them.
However, the discussion here will be limited to creamy chicken tortilla soup with Rotel. If you want to know more about grilling chicken by going beyond the discussion of chicken tortilla soup, you can read our article on how to grill chicken breast on the stove.
How to Make Creamy Chicken Tortilla Soup with Rotel?
Here we will try to discuss all the ingredients that Rotel has used to make this creamy tortilla soup recipe. Also, Rotel’s instructions have given to know how to cook it.
Cook Time: 20 mins
Preparation Time: 10 mins
Total Time: 30 mins
Yield: 6 servings
- 1 and 1/2 pounds boiled and shredded chicken breast
- 1 (10 and 1/2 ounces) can of condensed cream of chicken soup
- 3 cups chicken broth
- 1 (15 and 1/4 ounces) canned undrained whole kernel corn
- 1 (10 ounces) can of Mexican-style diced tomatoes
- 1 (15 ounces) canned undrained Southwestern-flavored pinto beans
- 1 (10 ounces) canned undrained diced green chiles and tomatoes
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon chili powder</li
- 1/2 cup crushed tortilla chips, or according to your taste
- 1 teaspoon minced garlic
- 1/4 cup Mexican cheese blend (shredded)
- 1/2 teaspoon ground cumin
- 1/4 cup sour cream, or according to your taste
- Heat one tablespoon of extra-virgin olive oil in a Dutch oven or stove over medium-high heat. Toss four skinless and boneless chicken breasts with one tablespoon of taco seasoning and add the breasts to the pan in batches. When the chicken is browned, remove it from the pan and transfer it to a plate.
- Cook the rest of the chicken and place it in a container.
- Add butter to the empty pot and let it melt. Next, add onion, garlic, and all bell peppers.
- Cook them until they are soft and tender, approximately 10 minutes.
- Add the spices and cook for an additional minute to allow the flavors to blend.
- Add the flour and cook, stirring constantly, for an additional minute.
- Next, pour in the broth and half-and-half. Let it come to a boil.
- Warm the pot back up on low heat, and add the cooked chicken back to it. Add Rotel, beans, and corn.
- Simmer gently for 20 minutes, being careful not to bring the mixture to a boil.
- Right before serving, stir in chopped cilantro and serve.
- Crumble tortilla chips into the bottom of a large bowl.
- Ladle the soup into bowls and top each with a generous amount of cheese. Garnish with a dollop of sour cream and slices of avocado.
As a nutrition fact, this recipe contains per single serving 393 calories; carbohydrates 31.5 grams; Protein 41.3 grams; fat 11.9g; sodium 1767.7 milligrams; cholesterol 102.8 milligrams; potassium 603.8 milligrams; calcium 86.6 milligrams; and so on.
FAQ about Rotel’s Creamy Chicken Tortilla Soup
Let’s get to know some common questions and their answers at this stage.
How do I thicken chicken tortilla soup?
Traditionally, chicken tortilla soup has a thin spicy broth. If you wanted a thicker soup, there are several ways to thicken it without altering the flavor.
- You could add more ingredients to the broth, like mushrooms and carrots, if you want the broth to be more heavily flavored.
- To add body, you can thicken a sauce with a masa, cornstarch, roux, or any of various types of flour — potato flour, arrowroot flour, and tapioca flour are common choices.
- If you want to avoid adding extra calories and carbs to your soup, you can let the broth cook down and thicken naturally.
How do you thicken taco soup?
Taco soup is a quick and easy way to have dinner ready in no time, but it can be watery and bland depending on what brand of canned soup you use. To thicken it up and make it heartier, simply add tomato paste until you reach your preferred consistency. You can also add more meat and black beans for extra flavor.
Among the taco soup recipes, Italian taco soup is the most famous, and its taste is also universally recognized. You can also try the original Italian taco soup recipe if you want to taste it.
Why is it called Chicken Tortilla Soup?
Chicken tortilla soup is a classic Mexican dish that combines the flavors of chicken broth, tomatoes, chiles, onion, garlic, and fried tortilla strips into one delicious bowl. The word “tortilla” actually refers to both the fried dough and the normal corn or flour tortillas that are used in Mexican cuisine. So you may hear this dish called either “chicken tortilla soup” or “tortilla soup.”
What can I add to chicken tortilla soup to make it less spicy?
Spicy chicken tortilla soup is a perennial favorite in our household, but we’ve learned to prepare it with a few adjustments. If you’re worried that it’s too spicy, try garnishing each individual bowl with the toppings instead of mixing them into the pot. This way, your loved ones can pile on their favorites without having to worry about being overwhelmed by the heat. Or if you want to tone down the heat, simply reduce the amount of cayenne or omit it entirely and add an additional tablespoon of heavy cream. We’ve found that simmering a little heavy cream into this soup really helps to mellow out the spice and make it more approachable.
Finally, we can say that the creamy chicken tortilla soup with Rotel is a very popular Mexican recipe. Its popularity has further increased due to its taste and nutritional value. Here is an attempt to give all the information about this recipe, which is enough to cook the recipe properly. So when are you tasting it?