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This Cheesy Southwest Chicken Soup is loaded with corn, potatoes, and cheese! Perfect for chilly weeknights and family gatherings!
Table of Contents
- Cheesy Chicken Tortilla Soup Recipe
- What’s Needed for Southwest Chicken Soup?
- How to Make Southwest Chicken Soup
- How to Make Shredded Chicken
- What to Serve with Tortilla Soup
- How to Store Southwest Soup
- Can You Freeze Creamy Chicken Tortilla Soup?
- Can I Double This Recipe?
- Can I Make Southwest Chicken Soup in a Crockpot?
- Can I Use Ground Beef Instead of Chicken?
- Tips for Making Cheesy Chicken Tortilla Soup
- More Easy Soup Recipes:
- Cheesy Southwestern Chicken Tortilla Soup Recipe
Cheesy Chicken Tortilla Soup Recipe
We originally posted a recipe for this classic chicken tortilla soup that’s an organic, mostly from scratch option. It’s a wonderful soup, but I told Cade that I kept having this nagging feeling that I should post the original recipe. And we all know you should never ignore those feelings. So let’s dive into a quick and easy cheesy Southwest chicken soup recipe.
I first learned this creamy chicken tortilla soup recipe in college, and though I’ve occasionally felt a little guilty for how ridiculously unhealthy it is thanks to the salsa con queso, cream of potato soup, and sour cream I still LOVE IT.
I know, your arteries are literally closing themselves up just at the thought. But it’s worth it, so get out your fat pants, and let’s settle in to a big bowl together.
What’s Needed for Southwest Chicken Soup?
There are a lot of chicken taco, chicken tortilla, and cheesy tortilla soup recipes out there but this is the one that everyone obsesses over. I actually don’t have the original recipe from the Gillespie family, and I’m not sure how to reach out to them to get it, so this is just the one in my head. I’m sure it’s close, and it’s definitely our favorite as I’ve just changed things to fit my tastes.
Here’s what I use in this creamy tortilla soup recipe:
- Tostitos Salsa Con Queso
- Chicken broth
- Sour cream
- Cream of potato soup
- Diced green chiles
- Cilantro
- Taco seasoning
- Chicken
- Corn
What is Salsa Con Queso?
Salsa con queso is a mixture of queso cheese dip and salsa.
How to Make Southwest Chicken Soup
I’ve given detailed instructions on how to make this cheesy chicken tortilla soup in the recipe card below, but here are the basic steps:
- Cook and shred the chicken.
- Add all the ingredients into a large soup pot and stir to combine.
- Let simmer for 1 to 2 hours.
- Garnish with fresh cilantro and sour cream, if desired. Enjoy!
How to Make Shredded Chicken
The best shredded chicken, in my humble opinion, is made by baking, not boiling the chicken.
- Place chicken breasts in a dish, sprinkle with salt and pepper, and cover with foil.
- Bake at 350ºF for 30 minutes, no more, no less.
- Shred using two forks to pull apart the meat or plop it into a KitchenAid mixer and mix with the paddle attachment to shred.
What to Serve with Tortilla Soup
Yes, the Tostitos Scoops chips are an essential part of the recipe. You can do it two ways, but no other chip works and we’ve tried. This one just tastes the best with it and no, this isn’t a sponsored post, haha. Our kids love to use the chips like spoons and scoop the soup, one of their only opportunities to be allowed to eat soup without a spoon.
Or if you’re too hungry classy like I am, I crumble the chips on top and eat it with a spoon.
How to Store Southwest Soup
This Southwest chicken soup should be stored in the fridge in an airtight container. It’ll last up to 1 week.
Can You Freeze Creamy Chicken Tortilla Soup?
I love that this cheesy chicken tortilla soup can be heated and eaten right away or simmered on the stove. And it tastes perfect for up to a week after.
I don’t love it frozen, though. Anything with cream isn’t awesome frozen. But that’s ok, you won’t have a drop left to save.
Can I Double This Recipe?
Absolutely! This creamy tortilla soup is easy to double, triple, heck you can even go lunch lady-style and quadruple this sucker. Make it, love it, and report back to me. 🙂
Can I Make Southwest Chicken Soup in a Crockpot?
Yes! Be sure the chicken is cooked and shredded first, then cook on low for 3-4 hours or high for 2-3 hours.
Can I Use Ground Beef Instead of Chicken?
That’d be delicious! If using ground beef, make sure to brown it before adding the rest of the ingredients to the pot.
Tips for Making Cheesy Chicken Tortilla Soup
- For the broth: We like a thick soup, so sometimes we add a little less broth than what the recipe calls for.
- For the taco seasoning: We generally do a little less than one taco seasoning packet so it’s not too spicy for everyone.
- For the corn: I often throw in more corn because the kids love it. Use canned or frozen!
- For the cilantro: My mom actually uses about 1 -2 Teaspoons of dried cilantro, but I don’t enjoy it with dry cilantro. If you’re a cilantro hater, you can omit it altogether.
More Easy Soup Recipes:
- Meatball Soup
- Butternut Squash Soup
- Cheesy Ground Beef Enchilada Chili
- Classic Chicken Tortilla Soup
- Instant Pot Taco Soup
- The Ultimate Cheeseburger Soup
- Better Than Grandma’s Instant Pot Chicken Noodle Soup
- Slow Cooker Broccoli Cheese Soup
- Classic Instant Pot Chili
- Slow Cooker Potato Corn Chowder
- Cheesy Meatball Soup
- All of our soup recipes!
Cheesy Southwestern Chicken Tortilla Soup
Ingredients
- Salt and Pepper
- 3 Chicken Breasts
- 15 Ounce Tostitos Salsa Con Queso
- 10.5 Ounces Soup, cream of potato, (1 standard can)
- 1 Cup Sour Cream
- 1 3/4 Cups Chicken Broth, (or 1 14.5 ounce can) *see note
- 2 Ounces Green Chiles , fire roasted diced, *see note
- 2 Cups Frozen Corn , *see note
- 1 Packet Taco Seasoning , *see note
- 1/4 Cup Chopped Fresh Cilantro, plus more for garnish *see note
- Tostitos Scoops Chips
Instructions
- Preheat the oven to 350 degrees F.
- Sprinkle salt and pepper on each side of the chicken and place in a baking dish.3 Chicken Breasts, Salt and Pepper
- Cover with foil and bake for 30 minutes.
- Remove from the oven, and using two forks, shred the meat and set aside.
- In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth. Whisk to combine.15 Ounce Tostitos Salsa Con Queso, 10.5 Ounces Soup, 1 Cup Sour Cream, 1 3/4 Cups Chicken Broth
- Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken.2 Ounces Green Chiles , 2 Cups Frozen Corn , 1 Packet Taco Seasoning , 1/4 Cup Chopped Fresh Cilantro
- Bring to a simmer and serve or keep on low for an hour or two.
- Serve with Tostitos Scoops chips.Tostitos Scoops Chips
- Store in a plastic container, sealed in the fridge for up to 1 week. Do not freeze.
Recipe Notes
- Green chiles: One whole can of diced green chiles is normally used.
- Broth: We like a thick soup so sometimes we add a little less broth.
- Taco seasoning: We generally do a little less than one taco seasoning packet so it’s not too spicy for everyone.
- Corn: I often throw in more corn because the kids love it.
- Cilantro: My mom actually uses about 1 -2 Teaspoons of dried cilantro but I don’t enjoy it with dry cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to see what others are saying about this soup after they’ve tried it? Check out our PIN and all of the great reviews!
When you say 1/2 can of chiles do you mean the 4 oz or 7 oz can or something else?
Cream of potatoe was too expensive so I added cream of chicken and I had a large cooked whole potatoe chopped. Three chicken breasts would have been too much so I used one large one which shredded out just under two cups. This soup was delicious even with regular not fire-roasted chopped chilis.
Yes, it’s definitely good even with adaptations!
I use pinterest to find a lot of recipes and I comment on very very few…But this recipe deserved it. My husband and I have been going through a really rough time (see deliveringfear.com to see why), but between feeling depressed and tired we haven’t found any recipes that really makes us happy. Until this one. As my husband took the first bite he was like “Oh my god, you’ve managed to make dip socially acceptable to eat in a bowl. This stuff is dangerous and by dangerous I mean like Vegas dangerous. It entices you in with the con queso, and then that’s it. You don’t care about what it does to your heart. You don’t care about your waistline. You’re just happy and eating and it’s just everything you hoped it would be. Thank you Carrian and Cade…May you live a thousand years.
hahahaha!! A dip that’s acceptable to eat in a bowl is the best thing I’ve ever heard. And best of luck to you!
Some of my family are vegetarian. Could I use veggie “chicken” and vegetable broth?
Hi Tammy, I haven’t ever tried those vegetarian options other than the broth so I’m not sure how it would hold up or taste. The broth is fine and will only slightly alter the taste
I made this today for my work soup party. Six different soups and this one was the first one to go! I cooked the chicken in the crockpot for 4 hours so it shredded beautifully. Everything else was exactly to the recipe and it was AMAZING!!
Doesn’t that make you feel so good to know your’s was the one everyone went to first! YAY!
WOW!!! I think this may be the first time that I love my cooking! This is the best. I don’t cook very often and this looked easy so I went for it…. sooooo very good. I followed the revope but did boil my chicken. It was delicious!
Kristy, that’s so wonderful to hear!
Followed recipe almost to a tee! Chopped chicken instead of shredding. This soup is incredible!
So glad to hear you like it!! Wait until you try the beef version listed below the recipe. It’s so good!
Can rotel be substituted for chili’s?
Hi Sonya, I haven’t tried that but would love to hear if you do. Thanks!
This looks amazing! Can this also be made in the Instant Pot using the Soup function? Thank you!
Oh definitely!
Wonderful soup on a cold day!
Thank you!