Refried Bean Tortilla Soup

Recipe Rating:
 1 Rating
Serves: 4
Prep Time:
Cook Time:
Cooking Method: Stove Top


1 32oz box chicken stock, low sodium
1 can(s) refried beans 16oz
I/2 c fresh or frozen corn kernels
1/4-1/2 c red onion or yellow
1/4 tsp cumin
1/4 - 1/2 tsp chipotle chili powder
1 can(s) rotel or other brand tomatoes & peppers
1 1/2 c shredded cooked chicken
1 medium avocado chopped
1 c semi crushed totilla chips
1/2 c cheese, shredded mexican style
sprig(s) cilantro, fresh chopped (opt)
small dollop of sour cream (opt)

The Cook

Jan Macy Recipe
Full Flavored
Murrieta, CA (pop. 103,466)
Member Since Mar 2012
Jan's notes for this recipe:
This is a soup that is fast and easy. Spice amounts are a guideline and should be adjusted to your taste. Made it with what I had on hand and it tuned out to be one of the best Tortilla Soups my husband has ever had...well, ok, he may have been hungry...but still, he didn't have to say that. Hope you like it too!
Make it Your Way...

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Pour chicken stock in 2qt sauce pan and warm over medium heat. Add refried beans and mix with wire whip to bring beans to a liquid state with the stock.
Add the rest of the ingredients up to the chicken...not the chicken, and let simmer for 10 minutes. Add chicken and heat til soup and chicken are hot.
Serve in bowls and top with avocados, crushed tortilla chips, and cheese! I even forgot the cheese one night, and it was still tasty! Add the other goodies too, if you like!
I didn't have black beans, so used refried and be darned...a good soup was born! But I bet it is good with black beans added too. Left over chicken or a purchased rotisserie chicken makes it really easy! We think it is great just like this. I didn't add extra salt since we are watching our salt intake, besides the chips are salted.
This is a hardy soup for lunch or dinner...serve with salad and maybe tortillas!

I've even made my own broth by putting chicken breasts, water, seasonings, Rotel and onion in the crock to cook low overnight. Next morn, strained the juice, mixed the refried beans in the juice, added the corn, shredded the chicken and retuned to the crock for more heating. Tasted and added spice as needed. Yes, easy and good!...IMO!

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user Bobby Webb Bobdoescooking - Mar 25, 2014
Bobby Webb [Bobdoescooking] has shared this recipe with discussion group:
"EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)

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