PJ’s Famous Chicken Tortilla Soup

Every Halloween, while I’m busy setting out the pumpkin cookies and bowls of Fritos for our friends and family who stop by between trick-or-treating, PJ is in the kitchen making his famous chicken tortilla soup. It’s one of his favorite soups of all time—rich, comforting, and full of flavor—and it’s become just as much a tradition as the costumes and candy. Every year, this is the first soup to go, while the chili (which is delicious, too) always has a little bit leftover the next day. Everyone who returns year after year always looks forward to eating it.

This chicken tortilla soup recipe is the perfect mix of creamy, spicy, and hearty. It’s packed with shredded rotisserie chicken, black beans, corn, and just the right amount of spice. And the best part? It tastes like it simmered all day, but it actually comes together quickly, which makes it ideal for busy weeknights or parties when you’re feeding a crowd.

PJ’s Chicken Tortilla Soup Recipe

Serves: 10–12
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

  • 1 can of enchilada sauce or verde salsa

  • 1 onion, minced

  • 4–5 large cloves of garlic, minced

  • Ground cumin, to taste

  • Chili powder, to taste

  • Onion powder, to taste

  • Garlic powder, to taste

  • 1 (14½ oz) can crushed tomatoes

  • 1 (14½ oz) can diced tomatoes with green chilis (like Rotel)

  • 3 cups chicken broth

  • 1 (14½ oz) can black beans, rinsed and drained

  • 1 can corn, drained

  • 1 rotisserie chicken, shredded

  • ¼ cup cilantro, chopped

  • 1 (8 oz) block cream cheese, melted with 1 cup milk in microwave before adding

Instructions

  1. Sauté the aromatics.
    In a large soup pot or Dutch oven, heat a bit of oil over medium heat. Add the minced onion and garlic and sauté until fragrant and soft, about 3–4 minutes.

  2. Add spices and sauce.
    Stir in the cumin, chili powder, onion powder, and garlic powder. Add the enchilada sauce (or verde salsa), crushed tomatoes, diced tomatoes with chilis, and chicken broth. Stir to combine.

  3. Add the hearty ingredients.
    Mix in the black beans, corn, and shredded rotisserie chicken. Bring everything to a simmer and let it cook for about 20 minutes, stirring occasionally.

  4. Make it creamy.
    In a separate bowl, melt the cream cheese with 1 cup of milk in the microwave until smooth, then pour that mixture into the soup. Stir until it’s fully incorporated and the soup turns beautifully creamy.

  5. Finish with flavor.
    Add the chopped cilantro and taste for seasoning—add more cumin or chili powder if you like it spicier.

To Serve

PJ usually sets out bowls of Fritos, shredded cheese, sour cream, lime wedges, Frank’s Red Hot, and extra cilantro so everyone can customize their own bowl. It’s the kind of meal that feels like a warm hug, especially when the air turns crisp and the front porch is filled with pumpkins and laughter.

Whether it’s Halloween night or just a chilly fall evening at home, this creamy chicken tortilla soup will be a crowd favorite. It’s hearty enough to be the main course, but it also pairs perfectly with a pot of chili if you’re hosting like we do.

We always say—Halloween just wouldn’t be the same without PJ’s soup simmering on the stove.

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