Creamy Chicken Tortilla Soup

Tomatoes, refried beans, corn and chicken combine with chicken broth for a delightful soup
  • Total: 20 min
  • Prep: 20 min
  • Yield: 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

Fried corn tortilla strips or chips, optional

Shredded Monterey Jack cheese, optional


  1. 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. 2. Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.
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