Chicken Tortilla Soup with Rotel Tomatoes
This is a very simple recipe for chicken tortilla soup with Rotel tomatoes. We are using refried beans, corn, chicken and tortilla strips to bring all the components you love together to make this classic dish.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Tex Mex
Ingredients
Scale
- 20 oz (600g) Ro*Tel diced tomatoes and green chilies
- 16 oz (450g) canned refried beans
- 28 oz (850 ml) reduced-sodium chicken broth
- 1/2 cup (95g) frozen corn kernels
- 2 cups (250g) shredded cooked chicken
- 3/4 cup (60g) fried corn tortilla strips or broken tortilla chips
- Chopped cilantro (fresh coriander) and/or shredded cheese, to serve (optional)
Instructions
- Stir the tomatoes (not drained), beans, broth and corn together in a pan and bring to a boil.
- Reduce the heat to low and simmer for 5 minutes, stirring every now and then.
- Add the chicken and heat the soup through.
- Serve hot, topped with the tortilla strips and, if liked, some cilantro and/or cheese.
Notes
If you want to make your own tortilla strips, cut a couple of tortillas into strips and spritz with cooking spray, then cook in a skillet for 5 minutes or until crisp, stirring often.