Chicken Tortilla Soup Bowl

This chicken tortilla soup blends tender rotisserie chicken with vibrant bell peppers, sweet corn, black beans, and diced tomatoes, simmered in a rich and savory broth. Creamy sour cream and cream cheese give the soup a luscious texture, topped off with crispy tortilla chips, sharp cheddar cheese, and a squeeze of fresh lime for brightness. It is the perfect bowl of cozy Southwestern comfort food that comes together quickly and satisfies both the heart and palate on busy nights.

I first made this soup on a gloomy rainy evening when I needed something easy but flavorful. The whole family loved it immediately, and now it’s one of the top requested dishes at our house.

Ingredients

• Butter: provides a rich base and silky texture to the sautéed vegetables
• Olive oil: works with the butter to prevent burning and adds healthy fats
• Green and red bell peppers: offer sweetness and color pick ones with shiny, firm skin for the freshest taste
• Large onion: builds the aromatic foundation yellow or white onions both work well
• Tomato paste: deepens the broth and colors the soup a vibrant red double concentrate varieties give the best intensity
• Canned corn: adds sweet bursts choosing unsalted and no sugar added keeps the flavors balanced
• Black beans: bring protein and creaminess low sodium canned beans or well rinsed ones provide a clean taste
• Rotisserie chicken: adds tender flavorful meat look for a mix of breast and thigh for best texture
• Chicken broth: makes the base rich and hearty homemade or low sodium storebought both work fine
• Diced tomatoes: add acidity and natural sweetness fireroasted ones add extra depth
• Sour cream: contributes tang and smoothness full fat versions make a richer soup
• Cream cheese: melts into the broth for creaminess letting it warm before use helps it blend smoothly
• Taco seasoning: delivers bold flavor quickly choose blends without fillers or excessive salt
• Cayenne pepper and chili powder: add warming spice adjust amounts to your taste
• Salt and pepper: enhance and balance all elements use kosher salt and freshly cracked pepper for best results
• Shredded cheddar cheese: tops the soup with creamy sharpness hand grating melts better and tastes fresher
• Fresh lime juice: brightens each bowl with a splash of acidity
• Crushed tortilla chips: give a satisfying crunch

Instructions

Sauté the Aromatics:

Melt the butter and olive oil together in a large pot over medium heat. Add diced green and red bell peppers along with the chopped onion. Lightly season with salt, pepper, cayenne, and chili powder. Stir frequently and cook for about 8 to 10 minutes until the peppers soften and the onions turn golden and translucent. This slow cooking builds the complex, flavorful base of the soup.

Build the Soup:

Stir in the tomato paste and cook it for 2 minutes until it darkens slightly and clings to the bottom of the pot. This caramelization step adds richness. Pour in the chicken broth, then add the corn, black beans, shredded rotisserie chicken, and diced tomatoes. Mix everything thoroughly to combine all the ingredients.

Simmer and Cream:

Lower the heat to low and gently fold in the sour cream, softened cream cheese, and taco seasoning. Stir continuously until the dairy melts fully and integrates into the broth, creating a creamy texture. Let the soup simmer gently for 10 to 12 minutes allowing the flavors to meld and the soup to thicken. For a thicker consistency, 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, plenty of crushed tortilla chips, and a generous squeeze of fresh lime. Encourage everyone to customize their bowls to their liking with these tasty garnishes.

My favorite part is the creamy melted cream cheese that swirls into the broth. It always brings back memories of my kids joyfully watching it melt away as they eagerly ate each spoonful. And the time my son squeezed extra lime to create a zesty twist he called “super zingy” that everyone loved.

Storage Tips

This soup keeps well in the refrigerator for up to four days in an airtight container. Add crunchy toppings like tortilla chips and cheese only when ready to serve to maintain texture. For longer storage, portion the cooled soup into freezer safe containers and freeze for up to three months. Defrost overnight in the fridge and gently reheat on the stove, stirring to reincorporate any separated dairy.

Ingredient Substitutions

If rotisserie chicken is not available any cooked and shredded chicken will work just boost the seasoning a bit with chili powder and cumin. For a vegetarian version replace chicken with extra beans and swap chicken broth for vegetable broth. Cream cheese can be replaced with extra sour cream or a splash of heavy cream for a similar velvety finish.

Serving Suggestions

This soup makes a satisfying meal on its own but is also great with simple sides. Offer sliced avocado wedges, a few extra lime wedges, baked tortilla strips, or a scoop of cooked rice to round out the table. A fresh green salad with a cilantro lime vinaigrette pairs beautifully with the warm, spiced flavors.

Serve hot and let everyone customize their bowl with toppings. Leftovers reheat well and often taste even better the next day.

FAQs About This Recipe

→ What type of chicken works best?

Rotisserie chicken offers tender, flavorful meat and quick prep, though any cooked shredded chicken can be used.

→ How can I add extra heat?

Increase cayenne pepper or chili powder, or include fresh jalapeños for a spicy kick.

→ Can this dish be prepared ahead of time?

Yes, prepare the base in advance and add crispy tortilla chips, cheese, and lime just before serving.

→ Are there dairy-free alternatives?

Swap cream cheese and sour cream with plant-based options to keep creamy texture without dairy.

→ What are the best toppings?

Hand-shredded cheddar, crushed tortilla chips, fresh lime juice, and a dollop of sour cream balance the flavors well.