This Cottage Cheese Chicken Rotel Soup is warm, cheesy, and just the right amount of spicy. It’s one of those recipes you throw together on a busy night and end up craving again the next day. It’s creamy, loaded with flavor, and packed with protein — thanks to the cottage cheese and shredded chicken. You can make it all in one pot in about 30 minutes. Super comforting and super easy.
Why I Love This Recipe
This one came together during a fridge clean-out when I needed dinner fast. I had chicken, a can of Rotel, and some cottage cheese — and it ended up being a favorite.
- It’s spicy, cheesy, and creamy in the best way
- Cottage cheese gives it creaminess and protein without the heaviness
- Great way to use leftover chicken
- One-pot, no-fuss
- It reheats like a dream
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 2 cups shredded cooked chicken (from rotisserie or pre-cooked)
- 2 cups low-sodium chicken broth
- 1 cup low-fat cottage cheese
- 1 cup shredded cheddar cheese
- Optional toppings: extra cheddar, cilantro, black pepper
Servings and Cook Time
Serves: 4
Total Time: 30 minutes
Macros Information (Per Serving – Approximate)
- Calories: 285
- Protein: 28g
- Carbs: 10g
- Fat: 15g
- Fiber: 2g
Why This Recipe Works (Quick Science)
The cottage cheese blends down into the soup, giving it a creamy texture without needing cream or butter. The Rotel adds acid and heat, balancing out the richness of the cheddar and chicken. Blending it before adding the chicken gives it that thick, smooth base that holds the flavor in every bite.
Pro Tips
- Use rotisserie chicken to save time
- Blend cottage cheese separately if you don’t have an immersion blender
- Add extra Rotel if you love spice
- Let the soup cool just a bit before adding cheddar so it melts smoothly
- Don’t skip cumin — it really deepens the flavor
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Immersion blender or regular blender
- Ladle
Substitutions and Variations
- Use Monterey Jack or pepper jack instead of cheddar
- Add a handful of corn or black beans for more texture
- Use turkey instead of chicken
- Stir in spinach at the end for added greens
Make Ahead Tips
- Dice onion and garlic in advance and store in the fridge
- Blend the cottage cheese ahead and keep it in an airtight container
- Cook the chicken in advance or use store-bought shredded chicken
Recipe Instructions
1. Sauté the aromatics
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 small diced yellow onion and cook for 3–4 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds.
2. Add spices and Rotel
Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 30 seconds, then add 1 (10 oz) can Rotel (with its juice) and stir everything together.
3. Pour in broth and simmer
Pour in 2 cups low-sodium chicken broth and bring to a gentle simmer. Let it cook for 5–6 minutes.
4. Blend with cottage cheese
Turn off the heat. Add 1 cup low-fat cottage cheese to the pot. Use an immersion blender to blend until completely smooth and creamy.
5. Stir in chicken
Add 2 cups shredded cooked chicken to the creamy blended soup. Stir and let it heat through for 3–4 minutes.
6. Melt in cheddar cheese
Lower the heat and stir in 1 cup shredded cheddar cheese. Let it melt slowly into the soup until fully combined and smooth.
7. Serve and top
Ladle soup into bowls. Top with more shredded cheddar, chopped cilantro, and a sprinkle of black pepper if you like.
Leftovers and Storage
Let soup cool fully before storing. Keep in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave. You can freeze it too — just thaw overnight in the fridge and reheat gently.
Common Mistakes
- Adding chicken before blending: It’s best to blend first for a creamy texture, then stir in the chicken
- Overheating after adding cheese: Melt the cheddar on low heat so it stays smooth
- Not seasoning enough: Cumin, paprika, and salt make a huge flavor difference — taste as you go
What to Serve With
- Warm corn tortillas
- Crusty sourdough or garlic toast
- Simple green salad
- Roasted sweet potatoes
FAQ
Can I use Greek yogurt instead of cottage cheese?
You could try it, but it won’t give the same creamy texture when blended.
Is it spicy?
Mild to medium. You can use mild Rotel or spicy, depending on what you like.
Can I make this ahead?
Yes! It stores well in the fridge for up to 4 days and reheats great.
Can I freeze it?
You can freeze it, but thaw slowly and reheat gently to keep the texture creamy.
Let’s Wrap It Up
This Cottage Cheese Chicken Rotel Soup is the perfect mix of creamy, cheesy, and spicy — all made in one pot. I hope it becomes a regular in your rotation like it is in mine. If you try it, leave a comment and tell me how it went or ask any questions!