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1
Creamy Chicken Tortilla Soup
Submitted by Definitely Leopard on January 15, 2013 in Creamy Soups, Soups
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 2 cans (14.5 Oz Cans) Rotel Diced Tomatoes & Chilies
- 2 cans (14.5 Ounce) Cans Chicken Broth
- 16 ounces, weight Can Refried Beans
- 1-½ cup Corn, Canned, Drained
- 1-½ cup Cooked Chicken Breasts, Shredded
- 2 teaspoons Cilantro, Chopped
- 3 ounces, weight Tortilla Chips
- 1 cup Monterey Jack Cheese, Shredded
Preparation Instructions
Combine tomatoes, broth, beans and corn in a medium saucepan. Stir together and bring to a boil. Reduce heat and bring to a simmer, then add chicken and heat through. Turn off heat and stir in cilantro. Serve!
Top each bowl of soup with cheese and crushed tortilla chips.
Adapted from Food.com.
