Cheesy Rotel Chicken Soup is what I make when I want the comfort of a creamy chicken soup, but I also want that bold, slightly zippy Tex-Mex flavor that wakes your whole bowl up. It’s warm and rich, with tender shredded chicken, melty cheese, and that unmistakable tomato-and-green-chile kick that makes you go back for “just one more spoon.”
The texture is the best part. It’s not thin like broth soup, and it’s not so thick it feels heavy. It sits right in the middle—creamy, spoon-coating, and packed with bites of chicken and little bursts of corn, beans, and peppers if you choose to add them. And the leftovers? They heat up like a dream with one small splash of broth or milk.
This is a weeknight kind of soup. The ingredient list looks long only because I’m giving you options. You can keep it simple with chicken, Rotel, broth, and cheese. Or you can take five extra minutes and toss in a few add-ins that make it feel like it simmered all day.
One note before we start: cheese soups love gentle heat. If you crank the burner and boil the pot, the dairy can separate and turn grainy. Low heat fixes nearly everything here. Slow, steady, stir… and you’ll end up with that smooth, creamy finish that makes this soup so craveable.
Why You’ll Love This Recipe
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Big comfort in one pot. Creamy, cozy, and filling without complicated steps.
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Fast dinner energy. Perfect for busy nights, especially with rotisserie chicken.
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Easy to adjust. Mild, medium, spicy—your call, every time.
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Great for feeding people. It stretches well and the toppings make it fun.
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Leftovers stay delicious. Reheats smoothly with one quick tweak.
Frequently Asked Questions (FAQs)
1) Can I make this soup in a slow cooker?
Yes. It works beautifully in a slow cooker, with one small rule: add the cheese at the end on low/warm so it melts smoothly instead of separating. I included full slow cooker instructions below.
2) What can I use if I can’t find Rotel?
Use 1 can diced tomatoes plus 1 small can diced green chiles. Don’t drain them. That liquid is flavor and helps create the right consistency.
3) How do I keep the cheese from getting grainy?
Keep the heat low once dairy goes in. Add the cheese gradually, stir constantly, and don’t boil the soup after adding cream cheese or melting cheese. If it gets too hot, pull the pot off the burner for a minute and whisk gently.
4) Can I make it thicker (or thinner)?
Absolutely. For thicker soup, simmer a little longer uncovered, add extra cream cheese, or stir in a cornstarch slurry. For thinner soup, add more broth or milk a splash at a time until it’s exactly how you like it.
Ingredients
I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.
Chicken
You have options here, and they all work.
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Rotisserie chicken (shredded): fastest and easiest.
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Cooked chicken breasts: lean and mild.
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Cooked chicken thighs: slightly richer and extra tender.
If you’re cooking chicken from raw, don’t overthink it. Poach it gently in salted water or broth, shred it, and you’re set.
Rotel (diced tomatoes + green chiles)
This is the signature flavor. Use mild if you want a gentle heat. Use original for a little kick. Use hot if you like a bolder bite.
Do not drain it. The liquid belongs in the soup.
Onion and garlic
They build the base flavor. Even in a cheesy soup, aromatics matter.
If you’re short on time, you can use onion powder and garlic powder in a pinch. Fresh still tastes best.
Chicken broth
Broth keeps the soup from feeling heavy and helps balance the richness of the cheese.
Use low-sodium if possible so you can control salt later. Cheese adds salt quickly.
Cream cheese
This makes the soup creamy and gives it that smooth, slightly tangy backbone.
Full-fat cream cheese melts the easiest and gives the best texture. Reduced-fat can work, but it may be slightly less silky.
Melting cheese
This is where you can choose the vibe.
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Velveeta-style melting cheese: very smooth, classic “cheesy dip” feel.
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Shredded cheddar + Monterey Jack: more “real cheese” flavor, still melty.
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Pepper Jack: adds a little heat.
If using shredded cheese, freshly shredded melts better than bagged pre-shredded.
Milk or half-and-half
This loosens the soup and helps the cheese melt into a creamy, spoonable texture.
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Half-and-half: richest, smoothest.
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Whole milk: still creamy, slightly lighter.
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Evaporated milk: great pantry option and adds richness.
Butter
A little butter helps sauté the onion and garlic and gives the soup a more rounded flavor.
Corn (optional)
Corn adds sweetness and texture. It also makes the soup feel more like a full meal.
Frozen corn works perfectly. Canned corn is fine too—just drain it.
Beans (optional)
Black beans or pinto beans make it heartier.
If you want a thicker soup without extra dairy, beans help. They also turn one bowl into something that sticks with you.
Spices
Keep it simple. Let the Rotel and cheese do the main talking.
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cumin (warm and earthy)
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chili powder (classic Tex-Mex note)
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smoked paprika (optional, adds depth)
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salt and pepper
Lime and cilantro (optional)
These are finishing touches that brighten the bowl.
A squeeze of lime right before eating can make the flavors pop without changing the comfort-food feel.
Instructions
I’ve included step-by-step directions below to make this soup easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Start the base
Place a large pot or Dutch oven on the stove over medium heat.
Add butter. Once melted, add the diced onion. Cook 4–5 minutes, stirring occasionally, until softened and lightly translucent.
Add garlic and cook 30 seconds, just until fragrant.
Step 2: Add seasoning and Rotel
Sprinkle in cumin, chili powder, smoked paprika (if using), and a pinch of black pepper. Stir for 15–20 seconds to wake up the spices.
Add the can of Rotel (with liquid) and stir. Let it bubble for 2 minutes. This short simmer makes the tomato flavor taste more “cooked” and less raw.
Step 3: Add broth and chicken
Pour in chicken broth and stir.
Add shredded chicken. Bring the soup to a gentle simmer, then reduce the heat to low.
If you’re using corn and/or beans, add them now.
Simmer 8–10 minutes so everything warms through and the flavors start to blend.
Step 4: Melt in cream cheese
Keep the heat low.
Add cream cheese in chunks and stir until fully melted. This can take a few minutes. Be patient. Cream cheese melts smoother when it’s cubed and the soup is warm, not boiling.
Step 5: Add melting cheese and milk
Still on low heat, add the melting cheese (Velveeta-style cubes or shredded cheeses). Stir constantly until melted.
Add milk or half-and-half a little at a time, stirring until the soup looks smooth and creamy.
Taste and adjust: salt, pepper, more spice, a splash of broth if it’s too thick.
Step 6: Finish and serve
Turn off the heat.
If you want a brighter finish, add a squeeze of lime. If you want a fresh herbal pop, sprinkle cilantro on top.
Serve hot with your favorite toppings.
Stovetop or Slow Cooker
Both methods work. One just fits certain days better.
Stovetop
This is the fastest way. You’ll have soup in about 30 minutes, and you can control thickness easily.
Slow cooker
This is the “set it up and forget it” method. It’s great for busy afternoons, potlucks, or days when you want dinner ready without hovering.
Slow cooker method (quick version):
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Add onion, garlic, Rotel, broth, chicken, corn/beans, and spices to the slow cooker.
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Cook on low 4–6 hours or high 2–3 hours.
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Turn to low. Add cream cheese and stir until melted.
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Add melting cheese and milk at the end, stirring until smooth.
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Keep on warm for serving.
Cheese at the end is the whole trick.
How to Keep Cheese Soups Smooth
Cheese soups can go from silky to grainy fast if the heat gets too aggressive. This is how to keep it calm.
Low heat after dairy
Once cream cheese goes in, keep the soup at a gentle warmth. Steaming is fine. Boiling is not.
Add cheese gradually
Handfuls. Stir. Repeat. This keeps the mixture stable and helps it melt evenly.
Use the right cheese
A melting cheese is your safety net. If you use only cheddar and boil it, it can separate. Blending cheddar with a smoother melting cheese or cream cheese helps a lot.
If it starts to look weird…
Pull the pot off the heat. Stir. Add a small splash of milk. Stir again.
Most “oh no” moments fix themselves when you calm the temperature down.
Spice Control
This soup can be mild enough for sensitive eaters or spicy enough to make your nose tingle. Same recipe, different choices.
Mild
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Mild Rotel
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No pepper jack
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Skip extra jalapeños
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Add extra corn for sweetness
Medium
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Original Rotel
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Monterey Jack or a mix of cheddar and jack
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One pinch of chili flakes if you want it
Spicy
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Hot Rotel
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Pepper Jack cheese
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Diced jalapeños (fresh or pickled)
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A pinch of cayenne
Start small. Taste after the cheese melts. Heat feels stronger once everything is warm and creamy.
Add-Ins and Variations
This soup is flexible. Here are swaps that actually make sense in the pot.
Make it extra hearty
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Add cooked rice (stir in at the end)
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Add small pasta shapes (cook separately so it doesn’t soak up all the soup)
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Add extra beans
Veggie boost
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Diced bell pepper (sauté with onion)
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Spinach (stir in at the end until wilted)
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Zucchini (small dice, simmer briefly)
Smoky flavor
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Smoked paprika
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Roasted poblano (chopped and stirred in)
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A little extra cumin
“Dip-style” thick version
Use less broth, add extra cream cheese, and keep the soup thicker. Serve with tortilla chips like a scoopable bowl situation.
Lighter version
Use more broth and less melting cheese, or swap half-and-half for whole milk. It’ll still be creamy because cream cheese does a lot of the work.
Toppings That Make the Bowl
Toppings turn this soup into a full experience.
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crushed tortilla chips
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shredded cheese
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sliced green onions
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diced avocado
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sour cream or plain Greek yogurt
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fresh cilantro
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lime wedges
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sliced jalapeños
If you’re serving a group, set out a little topping tray. People build their own bowl, and it feels special with almost no extra work.
What to Serve With Cheesy Rotel Chicken Soup
This is a rich soup, so pairing it with something crisp or fresh is a win.
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tortilla chips or corn chips
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warm cornbread
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a simple green salad with a light dressing
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sliced cucumbers and tomatoes
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roasted vegetables if you want a fuller meal
If you want the easiest dinner combo: soup + chips + a quick salad. Done.
Make-Ahead Tips
This soup is friendly to planning.
Make it ahead (best approach)
Cook the soup as directed, but don’t overcook it. Cool, refrigerate, and reheat gently the next day with a splash of broth or milk.
If you’re prepping for a party
Make it in the slow cooker and hold it on warm. Stir occasionally. Keep a little warm milk nearby for thinning if it tightens.
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Reheating (best texture)
Reheat on the stove over low heat. Stir often. Add a splash of broth or milk to loosen it.
Microwave works too—use short bursts and stir each time so it heats evenly.
Freezing Notes
Cheese soups can change texture after freezing. Sometimes they thaw slightly grainy.
If you want to freeze anyway, here’s the best plan:
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Freeze the soup before adding the milk and melting cheese.
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Thaw in the fridge overnight.
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Reheat gently, then add dairy and cheese at the end.
That keeps the texture much smoother.
Troubleshooting
“My soup is too thick.”
Add more broth or milk a splash at a time while warming it.
“My soup is too thin.”
Simmer uncovered on low for 8–10 minutes to reduce slightly.
Or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in while simmering gently.
“The cheese clumped.”
Heat was too high or cheese went in too fast. Pull the pot off the heat and whisk in a little warm milk until it smooths out.
“It tastes bland.”
Add salt first. Then add cumin or chili powder a pinch at a time. A squeeze of lime at the end also helps.
Recipe Notes
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Keep the heat low once dairy and cheese go in.
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Use rotisserie chicken for the quickest version.
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Don’t drain the Rotel. The liquid adds flavor and helps the soup texture.
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If using beans, rinse and drain them so the soup doesn’t taste “canned.”
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Reheat gently. Fast heat is the enemy of creamy cheese soups.
Cheesy Rotel Chicken Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika optional
- 4 cups chicken broth low-sodium preferred
- 1 can 10 oz Rotel diced tomatoes and green chiles (do not drain)
- 3 cups cooked shredded chicken rotisserie works great
- 8 ounces cream cheese cubed and softened slightly
- 8 ounces melting cheese Velveeta-style, cubed or 2 cups shredded cheddar/Monterey Jack blend
- 1 cup half-and-half or whole milk, plus more as needed
- 1 cup frozen corn optional
- 1 can 15 oz black beans, rinsed and drained (optional)
- Salt and black pepper to taste
- Optional finish: 1–2 tablespoons lime juice chopped cilantro
Instructions
- Place a large pot on the stove over medium heat. Melt the butter, add the onion, and cook 4–5 minutes until softened.
- Add garlic and cook 30 seconds. Stir in cumin, chili powder, and smoked paprika.
- Add Rotel and stir. Simmer 2 minutes.
- Pour in chicken broth and add shredded chicken. Reduce heat to low and simmer 8–10 minutes. Add corn/beans if using.
- Stir in cream cheese and mix until fully melted.
- Add melting cheese (or shredded cheeses) and stir on low until smooth.
- Stir in half-and-half. Season with salt and pepper. Add lime/cilantro if using.
- Serve hot with toppings.
Notes
