Best 3 Creamy Chicken Tortilla Soup With Rotel Recipes

Indulge in a creamy and flavorful journey with our delightful Creamy Chicken Tortilla Soup with Ro-tel. This soul-warming soup is a harmonious blend of tender chicken, succulent vegetables, and a rich, creamy broth infused with the vibrant flavors of Ro-tel tomatoes and green chilies. Accompanied by a symphony of additional recipes, this article offers a culinary adventure that will tantalize your taste buds and leave you craving more. Embark on a culinary journey with our diverse collection of recipes, ranging from a zesty Pico de Gallo and a refreshing Cilantro Lime Crema to a delectable Mexican Rice and a tempting Quesadilla. Prepare to be captivated by the vibrant flavors of Mexican cuisine as you explore the depths of our recipe collection.

Here are our top 3 tried and tested recipes!

CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®

Creamy Chicken Tortilla Soup with RO*TEL® image

Mexican chicken tortilla soup with RO*TEL® recipe from my aunt who is a dietitian. She loves to add fresh roasted hatch chilies to the soup. Best all around flavor!

Provided by CaliTexan

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ pounds shredded cooked chicken breast
3 cups chicken broth
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can Southwestern-flavored pinto beans (such as Ranch Style®)
1 (10 ounce) can Mexican-style diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (10.5 ounce) can condensed cream of chicken soup
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon minced garlic
½ teaspoon ground cumin
½ cup crushed tortilla chips, or to taste
¼ cup shredded Mexican cheese blend
¼ cup sour cream, or to taste

Steps:

Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 31.5 g, Cholesterol 102.8 mg, Fat 11.9 g, Fiber 5.2 g, Protein 41.3 g, SaturatedFat 4.3 g, Sodium 1767.7 mg, Sugar 3.3 g

CREAMY CHICKEN TORTILLA SOUP

Creamy Chicken Tortilla Soup image

Tomatoes, refried beans, corn and chicken combine with chicken broth for a delightful soup

Provided by Food Network

Time 20m

Yield 6 servings (1-1/2 cups each)

Number Of Ingredients 7

Ingredients

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
Fried corn tortilla strips or chips, optional
Shredded Monterey Jack cheese, optional

Steps:

1. Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
2. Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.

CREAMY CHICKEN TORTILLA SOUP

Creamy Chicken Tortilla Soup image

A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup picante sauce
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried cilantro
¼ teaspoon ground white pepper
1 bay leaf
1 pound cooked chicken, shredded
⅔ cup drained and rinsed canned corn
½ cup half-and-half
¼ cup tortilla strips

Steps:

Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
Ladle into bowls and top with tortilla strips.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g

Tips:

For a smoky flavor, use chipotle peppers in adobo sauce in place of the diced green chilies.
Add a cup of frozen corn or black beans to the soup for extra heartiness.
For a creamier soup, use half-and-half or heavy cream instead of milk.
If you don't have any rotel tomatoes, you can use a can of diced tomatoes with green chilies instead.
Serve the soup with your favorite toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.

Conclusion:

This creamy chicken tortilla soup is a delicious and easy-to-make recipe that is perfect for a quick and easy weeknight meal. With its creamy broth, tender chicken, and flavorful vegetables, this soup is sure to be a hit with the whole family. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy soup recipe, give this creamy chicken tortilla soup a try!