Ingredients
- 2 cans (10 oz / 283g each) Rotel diced tomatoes and green chilies, undrained
- 1 (16 oz / 454g) can refried beans
- 3 ½ US cups plus 1 ½ tablespoons (850 ml) reduced-sodium chicken broth (stock), plus extra if needed
- 3 ⅓ oz (95g) frozen corn kernels
- 8 ¾ oz (250g) shredded cooked chicken, approximately 2 cups
- Ready-to-eat crisp corn tortilla strips or broken tortilla chips, to serve
Optional Toppings to Taste
- Chopped cilantro (fresh coriander)
- Shredded Mexican blend cheese
- Sour cream
- Diced or sliced avocado
Equipment
- Soup pot
- Whisk
- Measuring cups and tablespoon measure
- Kitchen scale
- Can opener
- Cooking spoon
- Ladle
- Digital food thermometer
Method
- Add the refried beans to a soup pot and gradually whisk in the broth until you’ve broken up the lumps.
- Stir in the undrained Rotel and frozen corn. Bring to a boil over medium-high heat, stirring regularly.
- Reduce the heat to low and simmer for 5 minutes. Stir across the bottom of the pot to prevent sticking.
- Add the cooked chicken and heat thoroughly, stirring gently, until the chicken and soup reach 165°F (74°C). Stir in a little extra broth if you prefer a lighter soup.
- Divide between 4 bowls and top with the tortilla strips. Add any optional toppings and serve immediately.
Notes
- The timing assumes cooked chicken and ready-to-eat tortilla strips. Allow extra cooking time if needed to heat the soup thoroughly.
- Refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, counting any time the cooked chicken has already spent in the refrigerator. Store any toppings separate.