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Rotel Chicken Tortilla Soup Recipe Easy

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10 Best Chicken Rotel with Cream of Mushroom Soup Recipes
10 Best Chicken Rotel with Cream of Mushroom Soup Recipes from www.yummly.com

Description

Rotel Chicken Tortilla Soup is a spicy and hearty soup that is perfect for a cold winter day. This easy recipe is made with chicken, Rotel tomatoes, and a variety of other ingredients that are sure to satisfy your taste buds. The soup is topped with crispy tortilla strips and fresh cilantro, making it a delicious and comforting meal.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

The ingredients you will need for this recipe are:
  • 1 lb. boneless, skinless chicken breasts
  • 1 can Rotel tomatoes
  • 1 can black beans
  • 1 can corn
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup vegetable oil
  • 10 corn tortillas, cut into thin strips

Equipment

The equipment you will need for this recipe are:
  • Dutch oven or large soup pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Can opener
  • Wooden spoon

Method

  1. Preheat oven to 375°F.
  2. Place the chicken breasts in the Dutch oven or large soup pot and add enough water to cover the chicken.
  3. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through.
  4. Remove the chicken from the pot and shred it with two forks.
  5. Set the shredded chicken aside.
  6. In the same Dutch oven or large soup pot, heat the vegetable oil over medium-high heat.
  7. Add the chopped onion and minced garlic and sauté for 3-4 minutes, or until the onion is translucent.
  8. Add the Rotel tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and cayenne pepper to the pot.
  9. Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes.
  10. While the soup is simmering, spread the tortilla strips out in a single layer on a baking sheet.
  11. Bake the tortilla strips for 8-10 minutes, or until crispy.
  12. Once the soup is done simmering, stir in the shredded chicken and chopped cilantro.
  13. Serve the soup in bowls and top each bowl with the crispy tortilla strips.

Notes

This recipe makes approximately 6 servings.

Nutrition Info

The nutrition information for this recipe is as follows:
  • Calories: 410
  • Protein: 31g
  • Fat: 11g
  • Carbohydrates: 49g
  • Fiber: 11g
  • Sugar: 6g
  • Sodium: 1290mg

Recipes FAQ

Can I use canned chicken instead of cooking my own chicken?

Yes, you can use canned chicken if you prefer. Drain the canned chicken before adding it to the soup.

Can I use a different type of bean instead of black beans?

Yes, you can use any type of bean that you like. Kidney beans or pinto beans would be a good substitution.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Tips

  • If you like your soup spicier, add more cayenne pepper.
  • Top the soup with shredded cheese for an extra cheesy flavor.
  • You can also add sour cream and avocado to the soup for a creamier texture.
  • Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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