Totally Inauthentic Tortilla Soup

By • January 24, 2010 5 Comments

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Author Notes: I often make this soup on Sunday so we can enjoy a bowl while watching football and then have leftovers galore for lunch during the week. The soup is easy to throw together and everyone loves it. I got the idea to add cream cheese to the soup from my sister in law and I think it is the secret to the soup's success. melissav

Serves a crowd


  • 1 large onion, diced
  • 1 red or yellow pepper, diced
  • 1 jalapeño, minced
  • 1 tablespoon Cumin, divided
  • 8 ounces cream cheese (low fat is fine)
  • 1 10 oz can rotel (or other brand diced tomatoes with chilis) - your choice of heat
  • 1.5 quarts chicken broth
  • 1 14 oz can black or pinto beans, rinsed and drained
  • 1 14 oz can corn, rinsed and drained (or fresh, if available)
  • 1 Rotisserie Chicken, skin discarded (or nibbled on by the chef) and meat shredded
  • 2 limes, zest and juice
  • 1 bunch cilantro, leaves and stems finely minced
  • salt & pepper
  • olive oil


  • grated cheddar or jack cheese
  • sliced avocado
  • quartered limes
  • tortilla chips
  • sliced scallions
  1. Saute the onion, jalapeño, and pepper in a couple tablespoons of olive oil over medium high heat until soft, 4-5 minutes
  2. Add 2 tsp. of cumin and stir for 45 seconds.
  3. Add the cream cheese and stir until melted and completely incorporated with the onions and peppers. This step is important - if the cream cheese is not completely incorporated, it will clump when you add the broth.
  4. Stir in the rotel and stir until incorporated.
  5. Add the broth and stir. Bring to a boil and then lower heat. Let simmer for 5-8 minutes.
  6. Add the corn, beans, lime zest, remaining 1 tsp of cumin and chicken. Simmer for five more minutes.
  7. Remove from the heat and stir in the lime juice and cilantro
  8. Place the toppings in individual bowls.
  9. Serve the soup, allowing each guest to add the toppings of his or her choice.

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