Chicken Tortilla Soup

★★★★★ 1 Review
jlowery55 avatar
By Joyce Lowery
from Sterlington, LA

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.

serves 8
prep time 10 Min
cook time 50 Min
method Stove Top


  • 2 Tbsp
    zesty italian dressing
  • 2 clove
    garlic, crushed
  • 1 1/2 c
  • 2 can
    chicken broth
  • 4
    boneless, skinless chicken breasts
  • 1 can
    ranch style beans, undrained
  • 2 can
    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
    mexican four style cheese, shredded
  • 8 oz
    sour cream

How To Make

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

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