Chicken Tortilla Soup Bowl

This chicken tortilla soup blends tender rotisserie chicken with sautéed bell peppers, onions, black beans, corn, and diced tomatoes in a flavorful broth. Creamy sour cream and cream cheese melt into the soup for richness while crunchy tortilla chips, sharp cheddar cheese, and a bright squeeze of lime finish each bowl. It’s a cozy, colorful meal that brings together classic southwestern flavors with ease and heartiness.

I first discovered this soup on a chilly rainy evening when I was short on time. It won over even my pickiest eater the very first spoonful, and now we make it at least twice a month.

Ingredients

• Butter: makes the vegetables rich and adds a silky mouthfeel
• Olive oil: works with butter to prevent burning and adds healthy fats
• Green and red bell peppers: add sweetness and vibrant color Choose ones with firm glossy skin for freshness
• A large onion: provides aromatic depth Yellow or white onions work best
• Tomato paste: deepens the broth’s flavor and adds a beautiful red hue Try to find double concentrate for full impact
• Canned corn: gives juicy sweetness Use unsalted and no sugar added varieties
• Black beans: contribute protein and creaminess Opt for low sodium or rinse thoroughly to reduce salt
• Rotisserie chicken: adds tender, flavorful meat Choose a mix of breast and thigh for best texture
• Chicken broth: forms a rich soup base Homemade or low sodium store bought are fine
• Diced tomatoes: bring acidity and a touch of sweetness Fire roasted ones add extra depth
• Sour cream: lends a smooth tang Use full fat for richness
• Cream cheese: melts into the broth for a velvety finish Let it warm to room temperature for easier mixing
• Taco seasoning: delivers bold southwestern flavor Choose blends without fillers or excess salt
• Cayenne pepper and chili powder: bring warmth and spice Adjust to your taste
• Salt and pepper: brighten and balance all flavors Use kosher salt and freshly cracked black pepper
• Shredded cheddar cheese: tops each serving with creamy sharpness Grate by hand if possible for the best melt
• Fresh lime juice: adds a bright finishing touch
• Crushed tortilla chips: provide irresistible crunch

Instructions

Sauté the Aromatics:

Melt butter and olive oil in a large pot over medium heat. Add diced bell peppers and onions, then season lightly with salt, pepper, cayenne, and chili powder. Cook while stirring gently for eight to ten minutes until peppers become tender and onions turn soft and golden. This slow cooking develops a complex, flavorful base for the soup.

Build the Soup:

Stir in tomato paste and cook for two minutes, letting it darken slightly and stick a bit to the pan bottom. This caramelization intensifies the broth’s taste. Pour in chicken broth, then add the corn, black beans, shredded chicken, and diced tomatoes. Stir everything together well to combine the ingredients.

Simmer and Cream:

Lower the heat to a gentle simmer. Add sour cream, room temperature cream cheese, and taco seasoning to the pot. Stir continuously until the cream cheese melts smoothly into the broth. Let the soup simmer for ten to twelve minutes, allowing flavors to blend and the soup to thicken. If you prefer a thicker soup, simmer a few minutes longer.

Serve with Toppings:

Ladle the hot soup into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, a pile of crushed tortilla chips, and a generous squeeze of lime juice. Encourage everyone to customize their bowl to their liking.

My favorite part is the creamy melted cream cheese swirling into the broth. It reminds me of my kids watching it disappear as they eagerly stirred their bowls. Once, my son insisted on extra lime and made everyone try his super zingy version. That moment still makes me smile.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to four days. Hold back on the toppings until serving to keep them fresh and crunchy. For longer storage, cool the soup completely and freeze in freezer safe containers for up to three months. Thaw overnight in the refrigerator and warm gently on the stovetop, stirring well to recombine any separated dairy.

Ingredient Substitutions

If you do not have rotisserie chicken at hand, any cooked shredded chicken can work. Just add a bit more chili powder and cumin to boost flavor. For a vegetarian option, swap out chicken for extra beans and use vegetable broth. If cream cheese is unavailable, add more sour cream or a little heavy cream for similar creaminess.

Serving Suggestions

This soup is a hearty meal alone but pairs beautifully with extras like avocado wedges, additional lime slices, baked tortilla strips, or a scoop of cooked rice. A crisp green salad with cilantro vinaigrette adds freshness and balances the richness.

This chicken tortilla soup is comforting and quick to make, perfect for weeknights or meal prep. Adjust the spice level and toppings to make it your own.

Common Questions About the Recipe

→ What type of chicken works best?

Rotisserie chicken offers tenderness and ease, but any cooked shredded chicken can be used successfully.

→ How can extra heat be added?

Increase cayenne pepper or chili powder amounts, or add fresh jalapeños for a spicier touch.

→ Can this dish be prepared ahead?

Yes, it can be made in advance; store without toppings and add chips, cheese, and lime before serving.

→ Are there dairy-free options for the creamy elements?

Replace cream cheese and sour cream with dairy-free alternatives to maintain creaminess without milk products.

→ What toppings complement this bowl best?

Crunchy tortilla chips, hand-shredded cheddar, fresh lime juice, and a dash of sour cream create the ideal finishing touches.