Creamy Chicken Tortilla Soup Recipe
You'll love this Creamy Chicken Tortilla Soup with a delicious combination of chicken, vegetables, and beans in a creamy broth. It’s made on the stovetop, and it is quick, easy, filling, and so good!
Servings: 6
Calories: 237kcal
Ingredients
- 1 cup mild or medium Picante Sauce (or salsa)
- 2 10 ¾-ounce cans condensed cream of chicken soup
- 2 cups shredded Rotisserie chicken
- 1 15-ounce can corn
- 1 15-ounce can black beans, rinsed and drained
- 1 soup can water
- 1 teaspoon ground cumin
- 1 cup shredded Cheddar cheese (or Mexican style cheese)
Instructions
- In a medium stockpot, add the Picante sauce (or salsa), cream of chicken soup, chicken, corn, black beans, water, and cumin. Mix well.
- Cook on medium until the soup begins to bubble, then reduce the heat to medium-low and simmer for 30 minutes.
- Five minutes before serving, stir in one cup of shredded cheddar cheese until melted.
- Serve the soup topped with tortilla strips. You can also add extra shredded cheese, avocados, sour cream, or jalapeno peppers.
Notes
Slow Cooker Instructions: Add the shredded chicken, picante sauce, cream of chicken soup, corn, black beans, water, and cumin into a 4-quart slow cooker. Cover and cook on LOW for 4 hours. Then stir in the shredded cheese, cover, and cook for an additional 15 minutes.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 237kcal | Carbohydrates: 4g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 95mg | Sodium: 685mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 0.4mg