Best Creamy Chicken Tortilla Soup With Rotel Recipes

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CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®



Creamy Chicken Tortilla Soup with RO*TEL® image

Mexican chicken tortilla soup with RO*TEL® recipe from my aunt who is a dietitian. She loves to add fresh roasted hatch chilies to the soup. Best all around flavor!

Provided by CaliTexan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 14

1 ½ 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
½ teaspoon ground cumin
½ cup crushed tortilla chips, or to taste
¼ cup shredded Mexican cheese blend
¼ cup sour cream, or to taste

Steps:

  • Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
  • Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 31.5 g, Cholesterol 102.8 mg, Fat 11.9 g, Fiber 5.2 g, Protein 41.3 g, SaturatedFat 4.3 g, Sodium 1767.7 mg, Sugar 3.3 g

CREAMY CHICKEN TORTILLA SOUP



Creamy Chicken Tortilla Soup image

A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.

Time 55m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup picante sauce
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried cilantro
¼ teaspoon ground white pepper
1 bay leaf
1 pound cooked chicken, shredded
⅔ cup drained and rinsed canned corn
½ cup half-and-half
¼ cup tortilla strips

Steps:

  • Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
  • Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
  • Ladle into bowls and top with tortilla strips.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g

CREAMY CHICKEN TORTILLA SOUP



Creamy Chicken Tortilla Soup image

Tomatoes, refried beans, corn and chicken combine with chicken broth for a delightful soup

Provided by Food Network

Time 20m

Yield 6 servings (1-1/2 cups each)

Number Of Ingredients 7

2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cans (14 oz each) reduced-sodium chicken broth
1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
1/2 cup frozen whole kernel corn
2 cups shredded cooked chicken
Fried corn tortilla strips or chips, optional
Shredded Monterey Jack cheese, optional

Steps:

  • 1. Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
  • 2. Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.

CREAMY CHICKEN TORTILLA SOUP



Creamy Chicken Tortilla Soup image

I had to write this down fast before I forgot how I came up with this. I got a tip from a can of refried beans to use it as a base for soups. I love tortilla soup but it can sometimes be loaded in calories. Using refried beans not only thickens the soup, but saves calories on any added cheese or tortillas used to do the same. Taking a few cans out of the pantry makes very quick, easy, and delicious soup. Check out my vegetarian version which is just as yummy. A great way to use up the crushed up tortilla chips at the bottom of the bag.

Provided by carolinajen4

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 (14 1/2 ounce) cans Rotel tomatoes & chilies
2 (14 1/2 ounce) cans chicken broth
1 (16 ounce) can refried beans, non-fat
1/2 cup corn (fresh, frozen or canned)
1 1/2 cups cooked chicken breasts, shredded (can use more or less)
2 teaspoons fresh cilantro, chopped
corn tortilla strips or chips
shredded monterey jack cheese

Steps:

  • Combine tomatoes, broth, beans and corn in medium saucepan.
  • Stir together and bring to a boil.
  • Reduce and bring to a simmer, add chicken and heat through.
  • Turn off heat and stir in cilantro.
  • Top each bowl of soup with cheese and crushed tortilla chips.

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