Creamy Chicken Tortilla Soup with RO*TEL
Description
Shredded chicken combines with corn, beans, RO*TEL tomatoes, and other flavorful ingredients in this simple, 30-minute chicken tortilla soup.
Ingredients
•
1 1/2 pounds shredded cooked chicken breast
•
3 cups chicken broth
•
1 (15 1/4 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 1/2 ounce) can condensed cream of chicken soup
•
2 tablespoons chopped fresh cilantro
•
1 tablespoon chili powder
•
1 teaspoon minced garlic
•
1/2 teaspoon ground cumin
•
1/2 cup crushed tortilla chips, or to taste
•
1/4 cup shredded Mexican cheese blend
•
1/4 cup sour cream, or to taste
Directions
1
Combine 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. Cook until heated through and flavors meld, at least 20 minutes.
2
Ladle into bowls and top with crushed tortilla chips, cheese, and sour cream.