d'chickin tortilla soup

Name: D'Chickin Tortilla Soup
Prep time: 1 h
Cook time: 6 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 can(s) cheddar cheese soup (10.5 oz); 1 can(s) cream of mushroom soup, fat-free (10.5 oz); 1 can(s) cream of celery soup (10.5 oz); 1 can(s) cream of chicken soup, fat-free (10.5 oz); 2 can(s) low-sodium chicken broth (14. 5 oz each); 28 ounce(s) diced tomatoes; 1 can(s) chopped green chiles (4.5 oz); 1 small onion, chopped (about 1/2 cup); 3 clove(s) garlic, minced; 1 tablespoon(s) red chili powder; salt and pepper, to taste; 1 can(s) black beans, rinsed and drained (16 oz); 1 can(s) white hominy, drained (16 oz); 1 cup(s) frozen corn; 3 large chicken breasts, cooked and shredded (about 3 cups); 1 1/2 cup(s) sharp chedder; 1/3 cup(s) chopped cilantro; ## TOPPINGS; - sour cream, fat-free; avocado; - small bag of Mission's tortilla strips or chips; - chopped green onions or chives

(7 RATINGS)

1.65K Pinches 11 Photos

stefen thompson

San Diego, CA

Updated on Aug 11, 2023

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!

Rate

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

prep time 1 Hr

cook time 6 Hr

method Slow Cooker Crock Pot

yield 6-8 serving(s)

Ingredients

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 cans low-sodium chicken broth (14. 5 oz each)
28 ounces diced tomatoes
1 can chopped green chiles (4.5 oz)
1 small onion, chopped (about 1/2 cup)
3 cloves garlic, minced
1 tablespoon 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 cup frozen corn
3 large chicken breasts, cooked and shredded (about 3 cups)
1 1/2 cups sharp chedder
1/3 cup chopped cilantro
TOPPINGS
- 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.

Step 1

In a large Crock Pot or stock pot, add the creamed soups, cheddar cheese soup, diced tomatoes, chicken broth, and green chiles. Stir well.

Step 2

Add chopped onion and garlic.
Step 3

Add chili powder, salt and pepper (to taste), and any other seasonings you would like.
Step 4

Stir in black beans, white hominy, and frozen corn.
Step 5

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.
Step 6

Add cheese and cilantro 1 hour before serving. Taste for seasonings. Add more salt, pepper, or more chili powder if needed.
Step 7

While cooking, add water or more broth if it's too thick for you.
Step 8

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!
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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