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Creamy Chicken Tortilla Soup with RO*TEL®
Creamy Chicken Tortilla Soup with RO*TEL®
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Easy 30-minute Mexican chicken tortilla soup with leftover chicken, corn, beans, and RO*TEL® tomatoes.
Ingredients:
  • 1.5 pounds shredded cooked chicken breast
  • 3 cups chicken broth
  • 1 (15.25 ounce) can whole kernel corn, undrained
  • 1 (15 ounce) can Southwestern-flavored pinto beans (such as Ranch Style®)
  • 1 (10 ounce) can Mexican-style diced tomatoes, undrained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1 teaspoon minced garlic
  • 0.5 teaspoon ground cumin
  • 0.5 cup crushed tortilla chips, or to taste
  • 0.25 cup shredded Mexican cheese blend
  • 0.25 cup sour cream, or to taste
Instructions:
  • In a large stockpot over medium heat, mix together shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin. Stir well and simmer for at least 20 minutes until heated through and flavors meld together.
  • Serve the soup in bowls and garnish with crushed tortilla chips, shredded Mexican cheese, and a dollop of sour cream on top.

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