Chicken Tortilla Soup
Servings: 8
Ingredients
- 2 cans chicken broth 14.5 ounces
- 2 cans Ro-Tel diced tomatoes with green chilies 10 ounces - mild, hot, or one of each
- 1 can traditional refried beans 16 ounces (non-fat)
- 1 1/2 pounds poached chicken shredded (or one rotisserie chicken, skinned and shredded)
- 1/2 cup frozen corn
- Shredded Mexican cheese
- Avocado diced
- Sour Cream
- Tortilla Chips
Instructions
- Place broth, diced tomatoes, and refried beans in a medium sauce pan. Stir well.
- Add chicken, bring mixture to a boil and turn heat down to simmer for 10 minutes.
- Add corn and simmer for another 10 minutes.
- Place soup in bowls and garnish with cheese, avocado, sour cream, and tortilla chips.