Creamy Chicken Tortilla Soup with RO*TEL®

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!

Step: 1

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.

Step: 2

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.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.