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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!
Can you make this in the instant pot?
Yes definitely! Just use the soup function!
Just made it, it is awesome!!! I never comment, but i am not sure if i have ever made anything that simple, but so amazingly yummy. Thank you for sharing.
You are the best Gayle! Thank you for the feedback!
Can you cook this in a crock pot?
Yes absolutely!
Is there a replacement for the con queso? I am not a fan and i am not sure how much cheese to substitue for flavor
What size can of cream of potato soup was used?
Hi Emily! Just the standard 10.5oz size.
Didn’t much care for it as a soup, but it makes a great dip!! With freshly shredded cheddar and milk or cream, instead of the jar of queso, and maybe the addition of tomatoes, it would be a really good soup. I may alter the recipe and try again, but for now I’m keeping it as a dip.
I’m such a sucker for dips! That’s what I love about cooking and baking…you can totally alter recipes to make them exactly what you want!
I too am wondering what size can of green chiles to use…4 or 7 oz?
You could use either one depending on how much you like green chiles, but we use the 4 oz.
Same question someone else asked a few months ago but I don’t see a response yet. Is this 4 or 7 oz of green chiles? Sounds SO delish! Can’t wait to try it now that fall weather has finally come to Texas!
Just the 4 oz size! We would love to hear what you think once you make it!
I have Celiacs, so I can’t have the cream of potato soup. Is there a substitute you’d suggest or just leave it out?
You could make the from scratch soup recipe linked to in the Cheesy Ground Beef and Rice Casserole but use cornstarch to thicken.
Is the cream of potato soup referring to condensed cream of potato soup? Thanks!!
Yes. Enjoy!
Wanfa
There’s no cheese amount for this recipe
There is no cheese in this recipe besides the 15 ounce jar of Tostitos Salsa Con Queso.