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A zesty blend of vine-ripened tomatoes and diced green chilies.

Creamy Chicken Tortilla Soup

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Chicken tortilla soup recipe combines spicy tomatoes, refried beans, corn and chicken with chicken broth for a quickly prepared soup

3.93 of 5 (159 ratings)
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  • Prep Time: 20 Min
  • Total Time: 20 Min
  • Makes: 6 servings (1-1/2 cups each)

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  • 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 2 cans (14 oz each) reduced-sodium chicken broth
  • 1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
  • 1/2 cup frozen whole kernel corn
  • 2 cups shredded cooked chicken
  • 3/4 cup fried corn tortilla strips or broken tortilla chips


  1. Stir together undrained tomatoes, broth, beans and corn in medium saucepan. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
  2. Add chicken; heat through. Serve soup topped with tortilla strips or broken tortilla chips.


To make corn tortilla strips, cut 2 corn tortillas into thin strips. Spray strips with PAM® Original No-Stick Cooking Spray. Cook tortilla strips in medium skillet over medium-high heat 5 minutes or until crisp, stirring frequently.


  • Calories: 219
  • Serving Size: 6 servings (1-1/2 cups each)

View Nutrition Information

Nutrition Information
Amount per Serving
Calories 219  
    % Daily Value*
Total Fat 5 gram 8%
Saturated fat 1 gram 6%
Cholesterol 42 mg 14%
Sodium 948 mg 40%
Carbohydrate 22 gram 7%
Dietary fiber 4 gram 17%
Sugars 3 gram
Protein 20 gram
Vitamin A   7%
Vitamin C   8%
Calcium   5%
Iron   13%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information

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Creamy Chicken Tortilla Soup

Chicken tortilla soup recipe combines spicy tomatoes, refried beans, corn and chicken with chicken broth for a quickly prepared soup

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  • PNW2000

    September 19, 2016

    My favorite creamy tortilla soup. I add an extra can of beans to make it even creamier and I love to top it with sour cream, avocado cheese and chips. I also use can fiesta corn instead of frozen.

  • Ana

    March 07, 2016

    So simple and so tasty. A coworker made it for a potluck and now it's become a regular in my home

  • Debbie

    March 02, 2016

    This is very good! You can make it "creamier" by adding about 8 oz. of Velveeta cheese to this recipe.

  • electricgal

    February 24, 2016

    I have been making this recipe for years since I first noticed it on the label. I absolutely love it. Simple yet a really great soup and every bit as good as the one I order at Chili's restaurant. When I make it for our church soup suppers I tone it down a degree by adding one can of diced tomatoes and one can Rotel. That is the only time I change it.


    February 02, 2016


  • Liza

    January 18, 2016

    Changes: cooked a chicken in 1 can broth in my Instant Pot, used the strained liquid as the "2 cans broth". Left pot on warm, added the refried beans and Rotel, then used stick blender to puree some of the tomatoes. Added 1 can corn (drained) instead of the "frozen corn" and 1 can (drained and rinsed) black beans. Also added 1/3 c. "Casserole" cheese shreds to make it milder/creamier. Served with Fritos Scoops instead of tortillas. Awesome!

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