Hope's Creamy Chicken Tortilla Soup

Hope Vaillancourt


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 vote

16 (3 cup serving)
30 Min
1 Hr


  • 4 qt
  • 4 lb
    chicken, uncooked, boneless & skinless
  • 1/3 c
    chicken bouillon
  • 1 pkg
    (5.6 ounces) spanish rice
  • 1 can(s)
    (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(s)
    diced tomatoes & green chilies
  • 2 can(s)
    (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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