Real Recipes From Real Home Cooks ®

d'chickin tortilla soup

(7 ratings)
Blue Ribbon Recipe by
stefen thompson
San Diego, CA

Every Tuesday night is taco night at my house. I was tired of tacos, so I came up with this soup! For this recipe, I combined my favorite tortilla soup (Max and Erma's) and the soup I usually do. I hope you enjoy it as much as we do!

Blue Ribbon Recipe

When serving a crowd this super easy chicken tortilla soup will be perfect. Thick, creamy, and comforting, it's full of texture from veggies and beans. There is just the right amount of spice and heat. We love the pop of flavor of adding cilantro at the end of cooking the soup. Prepare this dump-and-go recipe in a slow cooker or stock pot. We opted for the stock pot, and the soup was ready in about 90 minutes.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 6 -8
prep time 1 Hr
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For d'chickin tortilla soup

  • 1 can
    cheddar cheese soup (10.5 oz)
  • 1 can
    cream of mushroom soup, fat-free (10.5 oz)
  • 1 can
    cream of celery soup (10.5 oz)
  • 1 can
    cream of chicken soup, fat-free (10.5 oz)
  • 2 can
    low-sodium chicken broth (14. 5 oz each)
  • 28 oz
    diced tomatoes
  • 1 can
    chopped green chiles (4.5 oz)
  • 1 sm
    onion, chopped (about 1/2 cup)
  • 3 clove
    garlic, minced
  • 1 Tbsp
    red chili powder
  • salt and pepper, to taste
  • 1 can
    black beans, rinsed and drained (16 oz)
  • 1 can
    white hominy, drained (16 oz)
  • 1 c
    frozen corn
  • 3 lg
    chicken breasts, cooked and shredded (about 3 cups)
  • 1 1/2 c
    sharp chedder
  • 1/3 c
    chopped cilantro
  • sour cream, fat-free
  • avocado
  • small bag of Mission's tortilla strips or chips
  • chopped green onions or chives

How To Make d'chickin tortilla soup

Test Kitchen Tips
While cooking, we did add salt, pepper, and a few teaspoons of cumin. We boiled and shredded 3 large chicken breasts and used the broth it made in place of the canned broth.
  • Soups, tomatoes, chicken broth, and green chiles in a large pot.
    In a large Crock Pot or stock pot, add the creamed soups, cheddar cheese soup, diced tomatoes, chicken broth, and green chiles. Stir well.
  • Chopped onions and garlic added to the pot.
    Add chopped onion and garlic.
  • Seasonings added to the pot.
    Add chili powder, salt and pepper (to taste), and any other seasonings you would like.
  • Black beans, hominy, and corn added to the pot.
    Stir in black beans, white hominy, and frozen corn.
  • Shredded chicken added to the pot.
    Stir in shredded chicken. If using a stock pot, cook on medium heat for about an hour stirring occasionally. If using a Crock Pot, cook on low for 4-6 hours.
  • Cheese, cilantro, and additional spices added to the pot.
    Add cheese and cilantro 1 hour before serving. Taste for seasonings. Add more salt, pepper, or more chili powder if needed.
  • Add broth if soup is too thick.
    While cooking, add water or more broth if it's too thick for you.
  • Tortilla soup garnished with tortilla strips, sour cream, avocado, and green onions.
    Garnish with tortilla strips or chips, light sour cream, and chives or chopped green onions! Even add sliced avocados to give it a California flare... yummy!
  • 9
    Notes!: I added cayenne pepper to my bowl for more kick but not to the whole pot... kids. Watch how much salt you add. Canned soups can have a lot of salt. Campbell's Heart Healthy is a good choice.