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hope's creamy chicken tortilla soup

(1 rating)
Recipe by
Hope Vaillancourt
Las Vegas, NV

I found this recipe one evening when I was rummaging through the cupboards for something to eat and grabbed a can of Rosarita refried beans and noticed a delicious-sounding recipe on the back. I whipped this up within an hour and added even more stuff to it. My family & I were hooked with the first bite. Even some of my sisters who swore they would never try it, ended up trying it and they ABSOLUTELY love it too! I have added quite a FEW things to make this soup even BETTER! Perfect on a cold evening. Enjoy!!! Serves 16 people at 3 cups per serving. (weight watchers 9 points per serving)

(1 rating)
yield 16 (3 cup serving)
prep time 30 Min
cook time 1 Hr

Ingredients For hope's creamy chicken tortilla soup

  • 4 qt
  • 4 lb
    chicken, uncooked, boneless & skinless
  • 1/3 c
    chicken bouillon
  • 1 pkg
    (5.6 ounces) spanish rice
  • 1 can
    (30 ounces) tomato sauce
  • 2 Tbsp
    chili powder
  • 1 Tbsp
    ground cumin
  • 2 Tbsp
    basil, dried
  • 1 tsp
    cilantro, dried
  • 2 Tbsp
    garlic powder
  • 2 Tbsp
    onion powder
  • 1/8 c
  • 2 can
    diced tomatoes & green chilies
  • 2 can
    (30 ounces) refried beans
  • 1 1/4 c
    whole kernel corn
  • *** monterey jack cheese, cheddar cheese or fiesta blend cheese, shredded, for topping
  • ***crushed tortilla chips

How To Make hope's creamy chicken tortilla soup

  • 1
    Add water to a large stockpot and place on burner and heat at medium-high heat.
  • 2
    As the water heats, cut chicken into thin slices (its easiest to do this when the chicken is still partially frozen). Drop raw, sliced chicken into water.
  • 3
    Once water has come to a boil, add the chicken bouillon and stir to dissolve.
  • 4
    Once chicken has fully cooked, add package of spanish rice and cook according to package (for heat instructions and time, usually about 7 minutes).
  • 5
    Once rice is cooked, turn heat back up to medium high heat and add can of tomato sauce, all of the spices, sugar and cans of tomatoes & green chilies to pot of soup. Mix well.
  • 6
    Bring to a soft boil and add can of refried beans, one can at a time and mix well to dissolve beans into broth to form a creamy consistency.
  • 7
    Once refried beans are evenly mixed with the broth, add corn last for an additional 5 minutes or until corn is heated.
  • 8
    Serve in bowls and sprinkle with shredded cheese and top with generous amounts of crushed tortilla chips! Enjoy and try to keep from going back for seconds :p

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