Chicken Tortilla Soup

Chicken Tortilla Soup Recipe

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Joyce Lowery


This is my favorite soup. The recipe came fro Kraft Food Network, changes my boss made in the recipe and then of course I had to add my own touch.

★★★★★ 1 vote
10 Min
50 Min
Stove Top


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2 Tbsp
zesty italian dressing
2 clove
garlic, crushed
1 1/2 c
2 can(s)
chicken broth
boneless, skinless chicken breasts
1 can(s)
ranch style beans, undrained
2 can(s)
rotel tomatoes, undrained
2 c
frozen corn, thawed
1 c
taco bell thick and chunky medium salsa
1 tsp
mexene chili powder
1 tsp
1/2 bag(s)
mexican four style cheese, shredded
8 oz
sour cream

How to Make Chicken Tortilla Soup


  • 1Mix Italian dressing and garlic in large saucepan; cook on medium heat for one minutes, stirring occasionally.
  • 2Gradually add the broth and water, stirring until well blended.
  • 3Add chicken and bring to a boil. reduce heat and simmer for 20 minutes or until chicken is tender.
  • 4Remove chicken from broth and cool. Shred when the chicken is cooled.
  • 5Add beans, tomatoes, corn, chili powder, salsa and cumin to broth mixture. Simmer for 10 minutes.
  • 6Add chicken, sour cream, and cheese to mixture. Stir until blended well.
  • 7To serve, place in bowl and add crushed tortilla chips.

Printable Recipe Card

About Chicken Tortilla Soup

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

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