Chicken Tortilla Soup (Sopa de Tortilla con Pollo)
  • 3 10oz cans Ro*Tel Diced Tomatoes (with green chilies) (I use 1 original & 2 mild)
  • 2 16 oz cans Rosarita No-fat Refried Beans
  • 1 can black beans (drained & rinsed)
  • 1 cup frozen corn
  • 1 48 oz box chicken broth
  • 4 cups cooked shredded chicken (I used meat from 1 large rotisserie chicken)
  • Optional toppings:
  • shredded cheese
  • red onion (chopped)
  • cilantro (chopped)
  • avocado (cubed)
  • sour cream
  • tortilla strips (I like to fry my own corn tortilla strips, but feel free to use bagged tortilla chips if you prefer)
  1. Combine undrained tomatoes, refried beans, black beans, corn, and chicken broth in large soup pot. Heat over med-high heat, stirring until combined. Bring to a boil then add chicken. Reduce heat to simmer and cook for 1 hour.
  2. Instructions for fried tortilla strips:
  3. Heat canola oil in large skillet (I use about 2" of oil) over med heat.
  4. Thinly slice corn tortillas.
  5. When oil is hot, carefully place tortilla strips into hot oil. Stir occasionally. When lightly browned and crisp, use tongs and remove from oil. Place on paper towel to drain. Salt immediately.
  6. **I often make this in the crockpot. Just add all ingredients and cook on med heat for 4-6 hours. You really can't mess it up. Set it to low if you'll be gone all day.
Recipe by Joy In Every Season at