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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!
Could I substitute the chicken with hamburger meat?
Absolutely! Just be sure it browned before adding it!
Can this be done in a crockpot? If so are their any adjustments I should make?
Absolutely! Be sure the chicken is cooked first. Then cook on low for 3-4 hours or high for 2-3 hours. Enjoy!
Do you use the potato soup by adding water like the direction or just the soup ? I don’t want it to be too watery. Thanks
Just the soup!
This soup is excellent. This is probably my favorite soup recipe ever. I usually don’t comment, but this one is worthy. The first time a made it was a few months ago, and have made it 6 times since.
Thank you Gayle! This is one of our family favorites too! I’ve never made it for anyone who hasn’t loved it! Thank you for the feedback!
I just made this and changed a few things because it’s all I had in my pantryand it is AMAZING. I used cream of mushroom soup instead of potato soup. I added two oz of cream cheese bc I just opened pack last week and didn’t want it to go bad, added half of a large block of velveeta )bc it was left over from last week as well) instead of the salsa con caso, a can of rotelle instead of the chilis, I grated 3 cloves of fresh garlic, 2 large chicken breasts shredded, 1 pack taco seasoning, one can of fire roasted canned colrn and a can of black beans (whew!) cooked it in low for an hour and WOW! So good!! Thank you. Will be making again 😁
Yahoo!! Thank you so much for taking time to give us feedback Hope! I love all your improvising! That is one of my favorite things about cooking…taking a recipe and then running with what I already have on hand! So glad you loved it!
So, essentially you made an entirely different soup.
If people are going to review the recipes, they should 1) ACTUALLY MAKE THEM, & 2) make them as written.
Thank you for the support Peggy!
Can’t wait to try this for my annual cookie exchange! I make 2-3 soups each year and this one is on the rotation! How far in advance do you think I could make this? It’s Saturday and my dinner is on Tuesday–but I’m trying to minimize my day-of to-dos! 🙂 Thanks!
Hey Lauren! It can definitely be made ahead of time! It tastes perfect for up to week after making it, so making it 2 or 3 days ahead won’t be a problem at all! Enjoy!
I was looking for a recipe for a soup that was a favorite of my family’s from a restaurant that I used to work at…I found this recipe..so I made it and…everyone loved it!!! Thank you for sharing your recipe!! My family will enjoy this recipe for many years!!!
Yay! I love that Laurie! Thank you for the feedback!
Made this several times. Really good if you use a rotisserie chicken ans add a can of black beans. Yum!
Thank you for the feedback Jennifer!
Yep, this is a winner for my family. We love adding black beans instead of the corn. I am taking it to a Soup On supper night with friends. I am hoping for good reviews and the golden ladle.
Yay, Reba! You’ll have to let us know how it goes!! Thank you for the feedback!
This sounds great!! What brand of Cream of Potato soup do you use..
Thanks!
Good ol’ Campbells!
I quadrupled the recipe to make a little more than 2 gallons for the soup kitchen. I used the meat from one rotisserie chicken and used fire roasted corn instead of frozen corn. It was really good and easy. After removing the meat from the rotisserie chicken, I made broth from the carcass (skin and bones) by adding onion, carrots, celery, salt and poultry seasoning to the water and simmering for several hours. It made enough broth for the soup plus some to freeze.