This recipe was a collaboration between my mother and me. She emailed me a recipe that she created and I changed it up even more. This soup is a super quick meal. I used some rotisserie chicken and the soup was ready in minutes. This has a slight kick from the Ro-tel tomatoes. If you don't want any heat in the soup, use a can of mild Ro-tel or a can of Mexican stewed tomatoes. We topped the soup with Monterey Jack cheese, tortilla chips and sour cream. It was really delicious. It was even great reheated for lunch. This is a great weeknight meal for this busy holiday season!
Chicken Tortilla Soup
- 4 cups chicken broth
- 1 can Rotel tomatoes
- 1 cup frozen or fresh corn kernels
- 1/2 rotisserie chicken meat, chopped
- 1 can cream of chicken soup
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
In a large pot or Dutch oven, combine all ingredients. Bring to a boil and simmer 10 minutes, stirring frequently.
Serve with sour cream, crushed tortilla chips and Monterey Jack cheese.
CONNECT WITH PLAIN CHICKEN