Creamy Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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You can make and serve immediately but for best results make the night before so that the flavors blend together. Ingredients:
2 (10 ounce) cans rotel (mild or regular. i use one of each) |
2 (14 1/2 ounce) cans chicken broth |
1 (16 ounce) can no-fat tradional refried beans |
2 cups shredded cooked chicken (can use canned chicken) |
1/2 cup whole kernel corn |
2 cups shredded cheddar cheese or 2 cups mexican blend cheese |
optional toppings- cheese, tortilla chips, sour cream, avacado |
Directions:
1. combine Rotel and broth in a medium saucepan
2. stir in beans and corn and bring to a boil.
3. reduce heat to low and simmer 5 minutes, stirring frequently.
4. add chicken and heat through.
5. optional-let it sit overnight. when you heat up for your next meal, stir in the two cups of cheese, stirring frequently. Serve with toppings.
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