Cheesy Chicken Tortilla Soup

Carla Carter


We love most any kind of hot soup or stew on a cold winter day. One day I forgot to pull out something for dinner and this happy accident was the result of a trip to Big Lots to find things I could use to turn 3 cans of chunk chicken and a bag of frozen vegetables into a meal. Apparently with $5, a jar of salsa con queso, and a bag of tortilla soup mix, you can turn all that into what my daughter calls "liquid taco."


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30 Min
Stove Top


  • 6 c
  • 1 bag(s)
    tortilla soup mix (8.8 oz)
  • 1 bag(s)
    kroger frozen 3 pepper & onion blend (12 oz)
  • 1 jar(s)
    salsa con queso (15 oz)
  • 3 can(s)
    chunk white chicken (5 oz) do not drain!

How to Make Cheesy Chicken Tortilla Soup


  1. Bring the six cups of water to a boil. Add the soup mix. Return to a boil, then reduce to medium to low heat and simmer for 15 minutes stirring occasionally.
  2. After 15 minutes, stir in the frozen peppers and onions and the jar of queso. Open the cans of chicken and mash them with a fork to break them up. Add the chicken and the liquid to the other ingredients.
  3. Continue cooking on medium to low heat until all the cheese is incorporated, the beans are tender, and the veggies are heated through.

Printable Recipe Card

About Cheesy Chicken Tortilla Soup

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

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