Chicken Tortilla Soup

Chicken Tortilla Soup Recipe

No Photo

Have you made this?

 Share your own photo!

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
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


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.

About Chicken Tortilla Soup

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