Creamy Chicken Tortilla Soup

(149 ratings)
Total Time
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Chicken tortilla soup recipe combines spicy tomatoes, refried beans, corn and chicken with chicken broth for a quickly prepared soup

Sale items for:
  • 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 frozen whole kernel corn
  • 2 cups shredded cooked chicken
  • 3/4 cup fried corn tortilla strips or broken tortilla chips
  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.
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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Nutrition Information
Calories: 219 View complete nutrition information
Reviews (36)

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Anonymous April 09, 2015

I make this in the crock pot with raw chicken instead of shredded. I add all ingredients except the tortilla chips and cook it for 8 hours on low. I add the chips and shredded cheese when served. It's one of my family's favorites and so easy!

thank you February 19, 2015

I was searching for a similar recipe I had from Weight Watchers. This did the trick. I added a can of black beans and an extra can of refried beans, because I like it thicker and it adds even more fiber. It was a hit!

Lynn January 17, 2015

Very easy and tasty too! Everyone that I serve it to loves it! Thanks for the recipe.

chef miller January 08, 2015

i tried this recipe on my students and it was a complete hiti am not one for using can products but the can rotel made my job soooooo easy

fer October 23, 2014

This quickly became a standby. When I'm home all day and have time, I often stew a few chicken breasts or thighs and use that for the broth and the chicken. When I'm short on time, it's cans and maybe a rotisserie chicken. When the grandkids (who don't like 'picey things) are visiting, I often use a can of chopped tomatoes in place of one of the tomatoes and chilies and tone down the hotness a bit. We often skip the tortillas and have cornbread with it. Definitely a winner!

Karen September 13, 2014

Excellent; so easy and so fast! I bought a whole roasted chicken, added a can of black beans, sprinkled in some cumin and corriander, used organic chicken stock (in a box), a half pkg low-fat cream cheese and warmed store bought torilla chips in oven. Even had 1/2 of the roasted chicken left over for chicken salad or sandwiches!!