Creamy Chicken Tortilla Soup

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READY IN: 20mins
Recipe by lindsey.k.bell

You can make and serve immediately but for best results make the night before so that the flavors blend together.

Ingredients Nutrition

  • 2 (10 ounce) cans rotel (mild or regular. I use one of each)
  • 2 (14 1/2 ounce) cans chicken broth
  • 1 (16 ounce) canno-fat tradional refried beans
  • 2 cups shredded cooked chicken (can use canned chicken)
  • 12 cup whole kernel corn
  • 2 cups shredded cheddar cheese or 2 cups Mexican blend cheese
  • optional toppings- cheese, tortilla chips, sour cream, avacado


  1. combine Rotel and broth in a medium saucepan
  2. stir in beans and corn and bring to a boil.
  3. reduce heat to low and simmer 5 minutes, stirring frequently.
  4. add chicken and heat through.
  5. optional-let it sit overnight. when you heat up for your next meal, stir in the two cups of cheese, stirring frequently. Serve with toppings.

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