This chicken tortilla soup is a cozy, one-pot version of the Cheesecake Factory classic — smoky, a little spicy, and full of flavor from pantry ingredients. It’s great for using up leftover rotisserie chicken and comes together fast. Warm, budget-friendly, and makes solid leftovers.

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Quick Summary

Prep time: 15 mins
Cook time: 30 mins
Flavor: smoky, zesty, a bit spicy
Great for: chill nights, fridge cleanouts, solo resets

Why I Like This Recipe

Honestly? I was just standing in the kitchen, not really planning to cook. Saw half an onion, leftover chicken, and a can of beans — and somehow it turned into soup. And it worked. It really worked.

Ingredients

For the soup base:

2 tsp olive oil
1 onion, chopped
3–4 garlic cloves, smashed
1 jalapeño, chopped (seeds removed if you’re nervous)
Salt & pepper to taste
¼ tsp dried oregano
¼ tsp ground cumin
½ tsp chipotle powder
1 can (14 oz) fire-roasted tomatoes with green chiles
3 cups chicken stock
¾ cup black beans
¾ cup frozen corn
1 cup shredded rotisserie chicken

For the toppings (optional but kinda not):

Shredded cheese
Lime wedges
Cubed avocado
Chopped cilantro
Green onions
Crispy tortilla strips
Extra jalapeño slices

How To Make Chicken Tortilla Soup

Sauté the base: Heat olive oil in a pot. Add onions, garlic, and jalapeño. Cook until softened — about 5 mins.
Toast the spices: Add salt, pepper, oregano, cumin, and chipotle powder. Stir for 1–2 minutes until fragrant.
Simmer the soup: Pour in the tomatoes and chicken stock. Bring to a low boil, then simmer uncovered for 30 minutes.
Blend the base: Use an immersion blender to smooth it out. (Or transfer to a blender carefully.)
Add the rest: Stir in black beans, corn, and shredded chicken. Let it heat through — maybe 5–7 minutes.
Serve and top: Ladle into bowls. Add toppings: cheese, avocado, cilantro, tortilla strips, etc. Up to you.

Chicken Tortilla Soup – Easy Cheesecake Factory Copycat

Tips for Success

Don’t skip the spice toasting — it adds so much flavor
Blend the base — it gives the soup that creamy texture without cream
Use fresh lime juice at the end — bottled just doesn’t hit the same
Want it vegetarian? Sub veggie broth and skip the chicken
The toppings are key — don’t skimp on the crunchy stuff

Storage and Reheating

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze the blended soup base without toppings. Add fresh stuff after reheating.
Reheat: Low heat on the stove with a splash of stock if it thickens too much. Microwave also works, just stir halfway.

Frequently Asked Questions

Can I use fresh tomatoes?
Yeah, roast them first if you want that fire-roasted vibe.
Is it super spicy?
It’s got heat, but not intense. Adjust chipotle and jalapeño to your level.
Can I make it in advance?
Absolutely. Tastes even better the next day.
What if I don’t have chipotle powder?
Use smoked paprika. Not quite the same, but still tasty.
What’s the best cheese for topping?
Colby jack, Monterey jack, or pepper jack — all good picks.

Common Mistakes and How to Dodge Them

Not toasting the spices: If you skip this step, your soup might taste flat. Give the spices heat — it wakes them up.
Blending it too early: Let the soup simmer first so everything softens and the flavor deepens before you blend.
Forgetting to salt the base: The toppings add flavor, but the soup needs its own balance. Taste as you go.
Skipping the lime: The acid brings everything together. It’s a small thing, but huge flavor impact.
Crowding the pot with toppings: Add them after serving — don’t let tortilla strips get soggy in the pot.

Nutrition Facts (Per Serving)

Calories: 277 kcal
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 55mg
Sodium: 620mg
Potassium: 560mg
Total Carbohydrate: 25g
Dietary Fiber: 5g
Sugars: 4g
Protein: 19g

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