Cheesy Southwestern Chicken Tortilla Soup

Cheesy Southwestern Chicken Tortilla Soup

INGREDIENTS

  • 3 Chicken Breasts
  • 15 Ounce Jar Tostitos Salsa Con Queso
  • 1 Can Cream of Potato Soup
  • 1 Cup Sour Cream
  • 1 3/4 Cups Chicken Broth (or 1 14.5 ounce can)
  • 1/2 Can Fire Roasted Diced Green Chiles
  • 2 Cups Frozen Corn
  • 1 Packet Taco Seasoning
  • 1/4 Cup Chopped Cilantro, fresh, plus more for garnish
  • Tostitos Scoops Chips

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.
  2. Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
  3. Cover with foil and bake for 30 minutes.
  4. Remove from the oven, and using two forks, shred the meat and set aside.
  5. In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth.
  6. Whisk to combine.
  7. Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken.
  8. Bring to a simmer and serve or keep on low for an hour or two.
  9. Serve with Tostitos Scoops chips.

Store in a plastic container, sealed in the fridge for up to 1 week.
Do not freeze.

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