Welcome to my cozy kitchen! Today, I’m thrilled to share with you one of my all-time favorite comfort food recipes: Cheesy Chicken Soup with Rotel.
This dish is perfect for those chilly nights when you crave something warm, hearty, and irresistibly cheesy. Imagine tender chunks of chicken swimming in a creamy, cheesy broth, with a zesty kick from Rotel tomatoes and green chilies.
It’s a delightful fusion of flavors that will have you coming back for seconds (and maybe even thirds). Whether you’re cooking for family, friends, or just treating yourself, this cheesy chicken soup is sure to become a beloved staple in your home. So, grab your apron, and let’s get cooking!
How To Make Cheesy Chicken Soup With Rotel?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Serves: 6
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
- Cheese grater
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparing The Ingredients
Dice the chicken into small, bite-sized pieces. Set aside. Dice the onion and mince the garlic. Grate the cheddar and Monterey Jack cheese.
Cooking The Soup
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes. Add the chicken pieces to the pot. Cook until the chicken is no longer pink, about 5-7 minutes.
Stir in the cumin and chili powder. Cook for another minute to let the spices bloom. Pour in the chicken broth and add the Rotel tomatoes (with their juice). Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Stir in the heavy cream, making sure it’s well incorporated. Gradually add the shredded cheeses, stirring constantly until the cheese is completely melted and the soup is smooth. Season with salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally.
Final Touches
Ladle the soup into bowls. Garnish with fresh cilantro, if desired. Serve hot and enjoy!
Nutrition Facts Of Cheesy Chicken Soup With Rotel
- Calories: 400
- Total Fat: 25 g
- Saturated Fat: 15 g
- Cholesterol: 110 mg
- Sodium: 800 mg
- Total Carbohydrates: 8 g
- Dietary Fiber: 1 g
- Sugars: 3 g
- Protein: 30 g
Tips And Variations Of Cheesy Chicken Soup With Rotel
Customizing Your Soup
Spice Level: If you prefer a milder soup, use mild Rotel tomatoes. For more heat, add a diced jalapeño along with the onion and garlic.
Cheese Choices: Feel free to experiment with different cheeses like Colby Jack or Pepper Jack for a different flavor profile.
Vegetables: Add more veggies like corn, bell peppers, or black beans to make the soup heartier and more nutritious.
Protein Swap: You can substitute the chicken with ground turkey or shredded rotisserie chicken for a quicker option.
Special Note
This soup is perfect for meal prep. You can make it ahead of time and store it in the refrigerator for up to 3 days. It also freezes well—just let it cool completely, then store in an airtight container for up to 3 months. Reheat on the stove over low heat, stirring occasionally.
Conclusion
My Cheesy Chicken Soup with Rotel is the ultimate comfort food that combines creamy, cheesy goodness with the perfect amount of spice.
This recipe is not only delicious but also incredibly easy to make, perfect for those busy weeknights or lazy weekends when you crave something hearty and satisfying.
The tender chicken, zesty Rotel tomatoes, and melty cheese create a symphony of flavors that will warm your heart and soul.
Cheesy Chicken Soup With Rotel
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
- Cheese grater
Ingredients Â
1 lb boneless, skinless chicken breasts, cubed
1 can (10 oz) Rotel tomatoes with green chilies, undrained
4 cups chicken broth
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
InstructionsÂ
Preparing The Ingredients
- Dice the chicken into small, bite-sized pieces. Set aside. Dice the onion and mince the garlic. Grate the cheddar and Monterey Jack cheese.
Cooking The Soup
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes. Add the chicken pieces to the pot. Cook until the chicken is no longer pink, about 5-7 minutes.
- Stir in the cumin and chili powder. Cook for another minute to let the spices bloom. Pour in the chicken broth and add the Rotel tomatoes (with their juice). Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Stir in the heavy cream, making sure it’s well incorporated. Gradually add the shredded cheeses, stirring constantly until the cheese is completely melted and the soup is smooth. Season with salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally.
Final Touches
- Ladle the soup into bowls. Garnish with fresh cilantro, if desired. Serve hot and enjoy!
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.