Creamy Chicken Tortilla Soup with RO*TEL®

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!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 393 Calories

Ingredients

• 1 teaspoon minced garlic
• 3 cups chicken broth
• ½ teaspoon ground cumin
• 1 tablespoon chili powder
• ½ cup crushed tortilla chips, or to taste
• 2 tablespoons chopped fresh cilantro
• 1 (15.25 ounce) can whole kernel corn, undrained
• 1 (10.5 ounce) can condensed cream of chicken soup
• ¼ cup sour cream, or to taste
• 1 ½ pounds shredded cooked chicken breast
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
• ¼ cup shredded Mexican cheese blend
• 1 (15 ounce) can Southwestern-flavored pinto beans (such as Ranch Style®)
• 1 (10 ounce) can Mexican-style diced tomatoes, undrained

Recipe Instructions

Step 1

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.

Step 2

Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.