Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup

Cynthia Finlan


My grandmother had bought a couple of extra cans of chicken meat, I had no idea what to make other than chicken salad and I didn't want that. So I got in the kitchen and started putting things in a pot. I have 2 teenage sons that are picky but they went back for bowl after bowl. I think the first pot lasted a couple of days. I used a small stock pot and it was about 3/4 full. I say this recipe feeds 10 or more because I also made the same thing using the chicken breast for my office roughly about 40 people and I came home with an empty pot and everyone had a bowl. I have learned to put into smaller containers and freeze the rest.

★★★★★ 1 vote
10 or more
30 Min
1 Hr 30 Min


2 can(s)
chicken or family pack of boneless/skinless chicken breast
1 box
swanson chicken broth
1 can(s)
black beans
2 c
frozen whole kernel corn
yellow squash
2 c
1 can(s)
mexican style rotel
1 can(s)
diced tomatoes
shredded cheese
tortilla chip strips


1cut squash,zucchini into bite size pieces. If using canned chicken combine all ingredients in a large pot and cook on medium for about an hour or until squash and zucchini are tender.
2If using the boneless/skinless chicken. Combine chicken and broth,water,rotel and tomatoes,squash,zucchini and cook on medium until chicken falls apart and veggies are tender(about 1 1/2 hour) then add remaining ingredients and cook another 30 minutes.
3Top each bowl with shredded cheese and tortilla chip strips. Enjoy

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy