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5
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2
votes
Rotel Chicken Tortilla Soup
This easy chicken tortilla soup recipe is smooth and creamy with a touch of sweetness. It's a one-pot meal ready in less than 30 minutes.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizer, Dinner, Lunch, Main Course, Soup
Cuisine:
Mexican
Diet:
Low Calorie
Servings:
12
people
Ingredients
4
cups
Chicken Broth
28
ounces
Creamed Style Corn
20
ounces
diced tomatoes with green chiles
2
cups
Frozen Corn Kernels
2
cups
Cooked Shredded Chicken Breast
1
tbsp
Chili Powder
1
tbsp
Cumin
½
tsp
Garlic Powder
½
tsp
Onion Powder
¼
tsp
dried oregano
Your favorite toppings
sour cream, cheese, avocado, tortilla strips
Instructions
Add chicken broth to a large pot and heat over medium high heat.
In a blender, blend the 2 cans of creamed style corn, then add to pot with chicken broth.
In the same blender, blend the rotel, then add to the pot with the chicken broth and creamed corn.
Add the frozen corn kernels and 2 ladle fulls of the soup mixture to the blender and pulse a few times.
Add the mixture to the pot along with the shredded chicken.
Add in all spices and stir.
Bring soup to a boil and simmer for 15 minutes.
Serve hot with your favorite toppings.
Nutrition
Serving:
1.25
cup
|
Calories:
193
kcal
|
Carbohydrates:
32
g
|
Protein:
12
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
18
mg
|
Sodium:
479
mg
|
Fiber:
3
g
|
Sugar:
6
g