We never say, Cheesy Southwestern Chicken Tortilla Soup. It's too long, so we say, The Soup. It needs nothing else as it is The soup recipe of your dreams.
15OunceJar Tostitos Salsa Con Queso
1Can Cream of Potato Soup
1 3/4CupsChicken Brothor 1 14.5 ounce can *see note
1/2Can Fire Roasted Diced Green Chiles * see note
2CupsFrozen Corn *see note
1Packet Taco Seasoning *see note
1/4CupChopped Cilantrofresh *see note, plus more for garnish
Tostitos Scoops Chips
Preheat the oven to 350 degrees.
Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
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.
Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken.
Bring to a simmer and serve or keep on low for an hour or two.
Serve with Tostitos Scoops chips.
Store in a plastic container, sealed in the fridge for up to 1 week. Do not freeze.
One whole can of diced green chiles is normally used. We like a thick soup so sometimes we add a little less broth. We generally do a little less than one taco seasoning packet so it's not too spicy for everyone. I often throw in more corn because the kids love it My mom actually uses about 1 -2 Teaspoons of dried cilantro but I don't enjoy it with dry cilantro.
Cheesy Southwestern Chicken Tortilla Soup
Amount Per Serving (1 g)
Calories 390Calories from Fat 162
% Daily Value*
Saturated Fat 7g44%
Polyunsaturated Fat 9g
* Percent Daily Values are based on a 2000 calorie diet.