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Product Talk: Rotel Tomatoes


Creamy Chicken Tortilla SoupI was first introduced to Rotel Tomatoes when I was attending a potluck dinner, and I needed to bring a snack to share. I was making queso in the slow cooker because, really, when is molten cheese not a huge hit? Sure, that was back in the ‘80s, and I’m sure the allure of Rotel had been around long before that. To me, this little bit of happiness in a 10-ounce can was a novelty.

Rotel Tomatoes are canned using an original Texas family recipe: made with a signature blend of vine-ripened tomatoes, zesty green chilies and a savory mixture of secret spices, according to their website. Fun fact: The creator of the recipe, Carl Roettele, was worried people wouldn’t be able to spell or say his last name, so he changed the name of the product to “Ro*Tel.”

While their tomato cheese dip is probably their most famous recipe, there are lots of delicious ways to use Rotel. Here’s a delicious soup recipe, from the Rotel website, that my family loves.

Creamy Chicken Tortilla Soup

Ingredients:
2 (10 oz) cans Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 (14 oz) cans reduced-sodium chicken broth
1/2 cup frozen whole kernel corn
1 (16 oz) can Rosarita® No Fat Traditional Refried Beans
2 cups cooked chicken, shredded
3/4 cup fried corn tortilla strips or broken tortilla chips

Directions:
Stir together undrained Rotel, broth, corn and beans in a medium saucepan. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

Add chicken; heat through. Serve soup topped with tortilla strips or broken tortilla chips.

Nutritional Information: Calories: 219, Fat: 5 g (1 g Saturated Fat), Cholesterol: 42 mg, Sodium: 948 mg, Carbohydrates: 22 g, Fiber: 4 g, Sugar: 3 g, Protein: 20 g

View this recipe to print or add items to My Shopping List.


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