Mexican chicken tortilla soup with RO*TEL® recipe from my aunt who is a dietitian. She loves to add fresh roasted hatch chilies to the soup. Best all around flavor!
Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.
Per Serving: 393 calories; protein 41.3g; carbohydrates 31.5g; fat 11.9g; cholesterol 102.8mg; sodium 1767.7mg.