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


  • 2 Tbsp
    zesty italian dressing
  • 2 clove
    garlic, crushed
  • 1 1/2 c
  • 2 can(s)
    chicken broth
  • 4
    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


  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.

Printable Recipe Card

About Chicken Tortilla Soup

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

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