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  • 1 rotisserie chicken
  • 2 can diced tomatoes with green chiles
  • 1 package frozen corn
  • 2 can chicken broth
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 dash cilantro
  • 1 15 ounce can beans
  • 0.5 15 ounce can enchilada sauce

This classic chicken tortilla soup is perfect for switching up the menu on taco night, or for a rainy day! 

Preparation Notes

Add corn to taste.

Directions

  1. Pull meat off rotisserie chicken.
  2. Drain beans.
  3. Mix and heat through.
  4. Top with crushed tortilla chips and cilantro.

Nutrition

160 calories; 6 g fat; 1.5 g saturated fat; 0 g trans fat; 35 mg cholesterol; 620 mg sodium; 17 g carbohydrate; 3 g fiber; 3 g sugar; 12 g protein; 20% DV vitamin C.

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