Warm up with a delicious bowl of Creamy Chicken-Tortilla Soup. This Creamy Chicken-Tortilla Soup is full of amazing Tex-Mex flavors everyone loves.
What You Need
Original recipe yields 8 servings
1 tsp. oil
1 cup chopped red onions
1 can (14.5 oz.) fire-roasted diced tomatoes, drained
1 can (11 oz.) corn with red and green bell peppers, drained
3-1/2 cups fat-free reduced-sodium chicken broth
3/4 cup TACO BELL® Hot Sauce
2 cups shredded cooked chicken breasts
6 oz. Queso Blanco VELVEETA®, cut into 1/2-inch cubes
3 Tbsp. lime juice
1/2 cup crushed tortilla chips
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Let's Make It
Heat oil in large saucepan on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently.
Add tomatoes, corn, chicken broth and hot sauce; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
Add chicken, VELVEETA and lime juice; cook on medium heat 5 min. or until VELVEETA is completely melted, stirring occasionally.
Serve topped with crushed chips.
Garnish each hot bowl of soup with 1 tsp. chopped fresh cilantro before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.