Why You’ll Love this Homemade Chicken Tortilla Soup
When you’re craving something warm and comforting, this homemade chicken tortilla soup is exactly what you need in your life. I’m talking about a rich, cheesy broth that wraps around you like your favorite blanket on a chilly evening.
What makes this soup so special? It’s ridiculously easy to make, ready in under 30 minutes with just five ingredients. The creamy Velveeta creates the most velvety texture, while the Rotel tomatoes add just the right kick. No complicated techniques, no fancy equipment.
And those tortilla chips? They’re not just a garnish, they’re an essential part of the experience. The way they slowly soften into the soup, creating different textures with each bite… simply divine.
What Ingredients are in Homemade Chicken Tortilla Soup?
A delicious homemade chicken tortilla soup can be on your dinner table with just a handful of simple ingredients. This recipe, inspired by McCallister’s Deli, delivers that perfect combination of creamy cheese, savory chicken, and just enough spice to warm you up from the inside out. The best part? It comes together quickly for those evenings when you need something comforting but don’t have hours to spend in the kitchen.
- 2 (32 ounce) containers chicken broth
- 1 (13 ounce) can cooked chicken, chunked (or any leftover chicken)
- 1 (10 ounce) can Rotel Tomatoes
- 1 (16 ounce) package Velveeta cheese
- Tortilla chips for serving
When shopping for these ingredients, feel free to make some thoughtful substitutions based on your preferences or dietary needs. Don’t have canned chicken? Rotisserie chicken works wonderfully here, and adds an extra depth of flavor. The Rotel tomatoes bring a nice kick, but you can adjust the heat level by choosing mild, original, or hot varieties. And while pre-packaged tortilla chips are certainly convenient, serving this soup with freshly fried or baked corn tortilla strips can take it to the next level. Just remember, the quality of your broth forms the foundation of this soup, so choose a good one!
How to Make this Homemade Chicken Tortilla Soup
Making this McCallister’s Deli-inspired tortilla soup couldn’t be simpler, and the results are absolutely worth it. Start by heating 2 (32 ounce) containers of chicken broth in a large pot with 1 (13 ounce) can of chunked chicken or any leftover chicken you might’ve on hand. While that’s warming up, cube your 1 (16 ounce) package of Velveeta cheese into small pieces – the smaller you cut them, the faster they’ll melt into that velvety, smooth texture we’re looking for.
Next, drain 1 (10 ounce) can of Rotel tomatoes thoroughly. Nobody wants watery soup, right? Once your broth and chicken mixture is nice and hot, add in those cubed pieces of Velveeta and the drained Rotel tomatoes. For an easier preparation method, you could use an Electric Sandwich Griddle Deluxe to melt your cheese separately before adding it to the soup. The key here is to keep stirring gently until the cheese completely melts and everything comes together in a harmonious, smooth consistency. This usually takes about 5-7 minutes, depending on your stove’s heat level. You’ll know it’s ready when there are no visible chunks of cheese remaining and the soup has a uniform, slightly thick texture.
When serving, ladle this delicious concoction into bowls and top with a handful of crispy tortilla chips. The contrast between the crunchy chips and the creamy soup creates the perfect textural balance. Some folks like to crush some chips and sprinkle them on top, while others prefer to dip whole chips as they eat. There’s no wrong way to enjoy it! For extra flavor, you might consider adding optional toppings like fresh cilantro, a squeeze of lime juice, or a dollop of sour cream, although these aren’t in the original recipe. The soup reheats beautifully the next day, though you may need to add a splash of broth if it thickens too much in the refrigerator.
Homemade Chicken Tortilla Soup Substitutions and Variations
The beauty of this chicken tortilla soup recipe lies in its flexibility—you can easily adapt it to suit your taste preferences or work with what’s already in your pantry. Don’t have canned chicken? No problem, just use rotisserie chicken or leftover grilled chicken breast. Watching your fat intake? Try using reduced-fat Velveeta or substitute with a combination of reduced-fat cream cheese and shredded cheddar.
For a spicier kick, grab the hot version of Rotel tomatoes, or add a diced jalapeño. Want more veggies? Toss in some corn, black beans, or diced bell peppers. You can even make it creamier by adding a splash of half-and-half. And those tortilla chips? They’re just the beginning—try garnishing with avocado slices, fresh cilantro, or a dollop of sour cream.
What to Serve with Homemade Chicken Tortilla Soup
Complementing your steaming bowl of homemade chicken tortilla soup calls for sides that enhance its Tex-Mex charm without overshadowing the star attraction. I’m all about creating a complete meal experience with this McCallister’s-style favorite.
A simple mixed green salad with lime vinaigrette adds freshness, cutting through the richness of the Velveeta. Want something more substantial? Quesadillas filled with just cheese, or perhaps grilled chicken and avocado, make perfect dipping companions.
For a carb option beyond the tortilla chips, warm cornbread slathered with honey butter is divine. Can you imagine that sweet-savory combo with the spicy soup? Heavenly.
Don’t forget a cooling element—a dollop of sour cream, sliced avocado, or even a cucumber-jicama slaw works wonders alongside this hearty soup.
Final Thoughts
Every homemade bowl of chicken tortilla soup brings comfort that’s hard to match with store-bought alternatives. This McCallister’s-style recipe strikes the perfect balance between simplicity and flavor, making it my go-to for busy weeknights when I want something satisfying without spending hours in the kitchen.
What I love about this recipe is its versatility. Don’t have Rotel? Use any diced tomatoes with green chilies. Need to stretch the meal? Add a can of black beans or corn. The key is that melty Velveeta cheese that creates the signature creamy texture we all crave.