Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

This was a recipe from hubby’s 4 hour body book. It is a good slow carb, which as usual we modified to his taste and texture requirements!


  • 3 cups of chicken stock (or 2 cans broth)
  • 1 can refried beans (spicy, fat free)
  • 1 can rotel tomatoes (hot)
  • 1 can of black beans – separated – rinsed and drained
  • 1 can diced green chilies
  • 1-2 jalapenos
  • 1/2 can corn – drained and rinsed
  • red pepper flakes to taste



1. Whisk broth and re-fried beans

2. Add tomatoes, 1/2 can of black beans, jalapenos, 1 can diced green chilies – heat

3. Immersion blend the soup (so that none of the tomatoes look like tomatoes!

4. Add corn and red of black beans, add red pepper flakes – heat for 5- 10 minutes.

For hubby at this point we cook up a couple hot links or make some turkey taco meat and separate into 4 containers for lunch for the week!

Unfortunately it really is an open can dump and repeat type of recipe, but it’s easy and tasty!