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
(Printable Recipe)
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
salt
pepper
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.
4 comments:
This looks yummy! About how many cups of cooked chicken would you say this is? Thank you!
This sounds good. I make tortilla soup every year. I like the idea of the chicken already cooked!
Thanks for sharing.
Terri - it is about 12oz of cooked chicken. 2 or 3 cups depending on how big or small the chunks are
This is a good one too, Steph.
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