• 1 (10.75-oz)can cream of chicken soup
  • 1 (10.75-oz) can cream of mushroom soup
  • 2 (10-oz) cans Rotel diced tomatoes and green chiles, undrained
  • 5 cups College Inn Chicken Broth
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 whole rotisserie chicken, skin removed and meat shredded
  • 1 (8-oz) package Velveeta, chopped
  • 6 small corn tortillas, cut into 1/2-inch strips and cut in half


  1. In a Dutch Oven, whisk together cream of chicken soup, cream of mushroom soup and chicken broth. Stir in Rotel tomatoes, onion powder, garlic powder, chili powder, cumin and chicken. Bring to a boil.
  2. Reduce heat to low, stir in Velveeta. Simmer for 10 minutes, until cheese is melted and incorporated into soup. Stir in corn tortilla strips and cook an additional 2 to 3 minutes.
  3. Garnish with sour cream, green onions and cheddar cheese, if desired.
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