Cheesy Chicken Tortilla Soup

Carla Carter

By
@Carla_Carter79

We love most any kind of hot soup or stew on a cold winter day. One day I forgot to pull out something for dinner and this happy accident was the result of a trip to Big Lots to find things I could use to turn 3 cans of chunk chicken and a bag of frozen vegetables into a meal. Apparently with $5, a jar of salsa con queso, and a bag of tortilla soup mix, you can turn all that into what my daughter calls "liquid taco."


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Rating:

Serves:

6

Cook:

30 Min

Method:

Stove Top

Ingredients

6 c
water
1 bag(s)
tortilla soup mix (8.8 oz)
1 bag(s)
kroger frozen 3 pepper & onion blend (12 oz)
1 jar(s)
salsa con queso (15 oz)
3 can(s)
chunk white chicken (5 oz) do not drain!

Directions Step-By-Step

1
Bring the six cups of water to a boil. Add the soup mix. Return to a boil, then reduce to medium to low heat and simmer for 15 minutes stirring occasionally.
2
After 15 minutes, stir in the frozen peppers and onions and the jar of queso. Open the cans of chicken and mash them with a fork to break them up. Add the chicken and the liquid to the other ingredients.
3
Continue cooking on medium to low heat until all the cheese is incorporated, the beans are tender, and the veggies are heated through.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican