Description
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!
Ingredients
- 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6