Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Chicken tortilla soup recipe combines spicy tomatoes, refried beans, corn and chicken with chicken broth for a quickly prepared soup

Hands On:20 | Total: 20 | Makes: 6 servings (1-1/2 cups each)

Ingredients:

  • 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 Birds Eye® Sweet Kernel Corn
  • 2 cups shredded cooked chicken
  • 3/4 cup fried corn tortilla strips or broken tortilla chips

Directions

  1. Stir together undrained tomatoes, broth, beans and corn in medium saucepan. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
  2. Add chicken; heat through. Serve soup topped with tortilla strips or broken tortilla chips.

Nutritional Information:

6 servings (1-1/2 cups each) Calories 219; Total Fat 5 g(Saturated Fat 1 g); Cholesterol 42 mg; Sodium 948 mg; Carbohydrate 22 g; (Dietary Fiber , Sugars 3 g); Protein 20 g; Percent Daily Values*: Vitamin A %; Vitamin C 8%; Calcium 5%; Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet.


Cook's Tips

To make corn tortilla strips, cut 2 corn tortillas into thin strips. Spray strips with PAM® Original No-Stick Cooking Spray. Cook tortilla strips in medium skillet over medium-high heat 5 minutes or until crisp, stirring frequently.

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