Creamy Chicken Tortilla Soup

Kim Wiese


This is a great take on a Southwestern favorite. Perfect for a chilly evening.

★★★★★ 12 votes
1 Hr
2 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The aroma of this soup while cooking makes you practically giddy to fill up your bowl and give it a try! Save a little time by buying a prepared rotisserie chicken - Works like a charm.


1 large
rotisserie chicken, boned and skinned
1 pkg
cream cheese
1 pkg
taco seasoning mix
1 large
stalk celery, sliced thin or chopped
carrots, peeled and chopped
1 can(s)
petite diced tomatoes
1 can(s)
mild green chilis (these come in small cans)
1 qt
chicken broth
1 small
yellow onion, chopped
4+ c
water (as needed)
1 pkg
shredded cheddar, jack or Mexican blend cheese
salt and pepper to taste
avocados, sliced. (optional)
1 pkg
tortilla chips


1Break up boned chicken into bite-sized pieces. In large soup pot, combine all ingredients except the tortilla chips, shredded cheese, and the avocados. Cook over medium heat until soup comes to a boil. Reduce heat to low, cover and simmer for a couple of hours, stirring occasionally.
2To serve, put tortilla chips in bottom of bowl, ladle hot soup on top, sprinkle with cheese and with avocado slices, if desired.

This is terrific served with cornbread or cheese bread.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #taco, #comfort-food