Cheesy Rotel Chicken Soup

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I stumbled into this Cheesy Rotel Chicken Soup during one of those weeks when I refused to chop a single onion but still wanted real, home-cooked comfort. I’d just come back from a small farm stand that had gorgeous winter tomatoes and fresh stock bones, and it reminded me how much flavor you can get from simple ingredients when you don’t overcomplicate things. I wanted something cozy, fast, and reliable that didn’t turn my kitchen into a disaster zone.

The first version of this soup happened on a busy weeknight where I tossed chicken, spices, and Rotel into the slow cooker and hoped for the best. By the time I stirred in the cream cheese and cheddar, it turned into this rich, cheesy chicken soup that felt like a cross between a Tex-Mex night and a no-fuss weeknight dinner. No chopping, no sautéing, no pile of dishes — just real ingredients doing the work.

Since then, I’ve tweaked the seasoning, tested it in a Dutch oven on the stove, and played around with different thickeners to get the texture just right. It’s become my “feed everyone quickly” soup. It works for game days, cold nights, or those evenings when you want something satisfying and cheesy but don’t have the brain space for a complicated recipe. If you like the sound of a dump-and-go Cheesy Rotel Chicken Soup that still feels homemade, this one’s worth adding to your rotation.

Letting the Ingredients Shine: Cheesy Rotel Chicken Soup

Your Ingredient Checklist

• 2 pounds boneless, skinless chicken breast
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons cumin
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 32 ounces chicken stock
• 2 (10-ounce) cans Rotel (tomatoes with green chiles), undrained
• 1 (8-ounce) bar cream cheese, room temperature
• 2 cups shredded cheddar cheese
• Optional thickener: 1 tablespoon cornstarch mixed with 1 tablespoon cold water or 1/8 teaspoon xanthan gum (plus up to an additional 1/8 teaspoon if needed)

The Quick and Easy Method

1. Load the slow cooker or Dutch oven: Add the chicken breasts, garlic powder, onion powder, cumin, garlic salt, black pepper, undrained Rotel, and chicken stock to your slow cooker or a Dutch oven. Give it a quick stir so the spices don’t clump.
2. Slow cooker option: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender and easy to shred. Avoid opening the lid too often so the heat stays consistent.
3. Stovetop (Dutch oven) option – preferred for speed: Place the pot over medium-high heat and bring the mixture to a gentle simmer. Once simmering, cover, reduce heat to low, and cook for about 25 minutes, or until the chicken is cooked through and shreds easily.
4. Shred the chicken: Carefully remove the chicken breasts to a cutting board or bowl. Shred them with two forks (or a hand mixer on low in a separate bowl). The pieces should be bite-sized so they stay well-distributed in the soup.
5. Melt in the cheeses: While the chicken is out of the pot, add the softened cream cheese and shredded cheddar directly into the hot broth. Whisk vigorously until both cheeses are fully melted and smooth. There should be no visible white lumps of cream cheese before you move on. If needed, keep the pot over low heat while whisking.
6. Add the chicken back: Return the shredded chicken to the pot and stir well so everything is evenly mixed. At this point, you already have a delicious, slightly brothy cheesy soup that you can serve as-is.
7. Optional – thicken by simmering: For a thicker soup without extra ingredients, let it simmer uncovered over low heat for about 10 minutes, stirring occasionally. The soup will reduce slightly and look creamier as some liquid evaporates.
8. Optional – cornstarch slurry: For a classic thick, velvety texture, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water until completely smooth. Stir the slurry into the gently simmering soup and cook for 3–5 minutes, stirring often, until it noticeably thickens.
9. Optional – xanthan gum (low-carb): Sprinkle 1/8 teaspoon xanthan gum evenly over the surface and whisk immediately and vigorously. Wait a couple of minutes to see the full thickening effect. If it’s still too thin, add only another 1/8 teaspoon at a time. Too much xanthan can make the soup feel gummy, so go slowly.
10. Taste and serve: Turn off the heat, taste, and adjust salt and pepper if needed. Ladle into bowls and serve hot with your favorite toppings like extra cheese, sliced green onions, or a dollop of sour cream, if you like.

Slow Cooker vs. Stove

Both methods work well for Cheesy Rotel Chicken Soup, but they shine in different situations. The slow cooker is ideal when you want a “set it and forget it” dinner. You can load it in the morning and come home to tender chicken that shreds effortlessly. Just remember that the cream cheese and cheddar should always go in at the end so they don’t overcook or separate. The Dutch oven method on the stove is better when you need dinner on the table in under an hour. You get stronger flavor a bit faster because the soup simmers more actively. On the stove, keep the heat to a gentle simmer so the dairy doesn’t scorch. If you’re new to this recipe, I’d suggest trying the Dutch oven method first to learn the ideal texture and thickness, then use the slow cooker on busy days once you know what you’re aiming for.

Best Cheeses to Use

Cheddar is the base here, but you can play around as long as you pick cheeses that melt smoothly. For the creamiest texture, use freshly shredded cheese from a block instead of pre-shredded, which often contains anti-caking agents that make melting less silky. A sharp cheddar adds more flavor; mild cheddar makes the soup extra kid-friendly. You can swap in part Monterey Jack or Pepper Jack for a smoother melt and a subtle kick. Avoid very hard or aged cheeses like parmesan as the main cheese because they don’t fully melt into the broth. Whatever mix you choose, add the cheese off direct high heat and whisk until it’s completely melted to prevent graininess.

Low-Carb Thickening Options

If you’re keeping things low-carb, xanthan gum is your best bet, but it needs a gentle hand. Start with just 1/8 teaspoon, sprinkling it over the surface instead of dumping it in one spot, then whisk right away. Always wait a couple of minutes before adding more because it thickens as it sits. Another option is simply reducing the soup uncovered; this concentrates flavor and naturally thickens without any starch. You can also blend a small portion of the soup (without the chicken chunks) and stir it back in to create more body. The key with all low-carb thickening methods is patience and low heat so the texture stays smooth and the cheese doesn’t split.

Rotel Heat Level Swaps

Rotel does most of the heavy lifting for flavor in this soup, so choosing the right heat level really matters. For a mild soup, use mild Rotel or even one can of Rotel plus one can of plain diced tomatoes to tone it down. For a medium kick, stick with standard Rotel and let the cream cheese balance the spice. If you like it hotter, try the hot Rotel variety or add an extra can of green chiles. Just remember that heat builds as the soup sits, especially in leftovers, so don’t go overboard on your first try. You can always stir in a bit of hot sauce or crushed red pepper at the end if you want more spice, but you can’t pull it back once it’s too hot.

Storing and Reheating Leftovers

This Cheesy Rotel Chicken Soup stores surprisingly well for a cheesy soup if you treat it gently. Let it cool until barely warm before transferring to airtight containers, then refrigerate for up to 3–4 days. The soup will thicken as it sits, so don’t panic if it looks very thick the next day. For reheating, use low to medium-low heat on the stove, stirring often, and avoid boiling so the dairy doesn’t separate. Add a splash of chicken stock or water if it’s thicker than you like. In the microwave, reheat in short bursts (30–45 seconds), stirring between each round until warm. This soup also freezes fairly well for 1–2 months, though you may notice a slight change in texture; thaw overnight in the fridge and reheat slowly with a bit of extra broth to smooth it out.

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Cheesy Rotel Chicken Soup

Comforting, no-chop Cheesy Rotel Chicken Soup combines shredded chicken, Rotel tomatoes with green chiles, cream cheese and cheddar for a creamy, spicy bowl. It can be made in a slow cooker for hands-off convenience or simmered on the stove for a quicker finish—thicken if desired for a richer texture.

Pin for Later Print Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings 8 servings

Equipment

• Slow cooker (or crock pot)
• Dutch oven (or large pot)

Ingredients

  

Soup:

• 2 pound boneless, skinless chicken breasts
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 32 ounces chicken stock
• 2 10-ounce cans Rotel (diced tomatoes with green chiles) undrained
• 1 8-ounce bar cream cheese softened or room temperature
• 2 cups shredded cheddar cheese

Optional Thickener:

• 1 tablespoon cornstarch mix with 1 tablespoon cold water to form a slurry
• 1/8 teaspoon xanthan gum use sparingly; add an extra 1/8 teaspoon only if needed

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Instructions

 

• Gather all ingredients and have your slow cooker or Dutch oven ready.

Crock Pot (Slow Cooker):

• Place the chicken breasts, garlic powder, onion powder, cumin, garlic salt, black pepper, undrained Rotel cans, and chicken stock into the slow cooker. Cover with the lid.
• Cook on LOW for up to 8 hours or on HIGH for up to 4 hours, until the chicken is fully cooked and tender.
• Remove the chicken to a plate and shred with two forks. While the chicken is out, add the cream cheese and shredded cheddar to the hot broth and whisk until the cheeses melt and blend into a smooth, creamy base.
• Return the shredded chicken to the pot, stir to combine, and serve or proceed to the optional thickening step if you prefer a heartier consistency.

Dutch Oven (Stove Top):

• Add the chicken, spices, undrained Rotel, and chicken stock to a Dutch oven. Bring the mixture up to a gentle simmer over medium-high heat.
• Cover the pot, lower the heat to maintain a low simmer, and cook for about 25 minutes or until the chicken is tender and cooked through.
• Remove and shred the chicken. Add the softened cream cheese and shredded cheddar to the hot soup, whisking until the cheeses are fully melted and incorporated. Stir the shredded chicken back into the pot.
• Serve immediately or continue with the optional thickening instructions if you want a thicker texture.

To Thicken (Optional):

• To naturally reduce and thicken, simmer the soup uncovered for about 10 minutes to evaporate some liquid and concentrate the broth.
• For a quicker thickening method, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer briefly until the soup thickens.
• If using xanthan gum, sprinkle it in very gradually and whisk immediately; add no more than an extra 1/8 teaspoon if needed, since it thickens quickly and can alter the soup’s texture.