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Chicken Tortilla Soup


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  • 1 T. oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 t. cumin
  • 2 t. dried oregano
  • 1 t. salt
  • 3 15 oz. cans cannellini beans, separated
  • 2 10 cans Rotel
  • 1 15 oz. can cream corn
  • 1 15 oz. can whole kernel corn
  • 1 15 oz can black beans
  • 1 rotisserie chicken, shredded
  • juice of 1 limie
  • tortilla strips or chips as garnish



Step 1

Heat oil in a large pot over medium heat and add onion and garlic. Let saute for about 5 minutes until onion becomes translucent. Stir in seasoning.
Meanwhile, puree 2 cans of cannellini beans in a blender until smooth. Do not drain beans of liquid before blending.
Add pureed beans, remaining can of cannellini beans, 2 cans of Rotel, corn, black beans and shredded chicken to onion mixture in pot. Do not drain liquid from cans. Stir to combine. Let soup simmer over medium heat until heated all the way through. Add juice of 1 lime and season to taste. Serve with tortilla strips or chips.


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