Creamy Chicken Tortilla Soup
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
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 Birds Eye® Sweet Kernel Corn
2 cups shredded cooked chicken
3/4 cup fried corn tortilla strips or broken tortilla chips
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 53 mg | 5% |
Carbohydrate | 22 g | 7% |
Cholesterol | 42 mg | 14% |
Total Fat | 5 g | 8% |
Iron | 2 mg | 13% |
Calories | 219 kcal | 11% |
Sodium | 948 mg | 40% |
Protein | 20 g | 41% |
Saturated Fat | 1 g | 6% |
Sugars | 3 g | 0 |
Vitamin C | 5 mg | 8% |
Stir together undrained tomatoes, broth, beans and corn in medium saucepan. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
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.
Creamy Chicken Tortilla Soup