Cheesy Southwestern Chicken Tortilla Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 3 Chicken Breasts
  • 15 Ounce Jar Tostitos Salsa Con Queso
  • 1 Can Cream of Potato Soup
  • 1 Cup Sour Cream
  • 13/4 Cups Chicken Broth (or 1 14.5 ounce can) *see note
  • 1/2 Can Fire Roasted Diced Green Chiles * see note
  • 2 Cups Frozen Corn *see note
  • 1 Packet Taco Seasoning *see note
  • 1/4 Cup Chopped Cilantro, fresh *see note, plus more for garnish
  • Tostitos Scoops Chips

Directions

  1. Preheat the oven to 350 degrees.

  2. Sprinkle salt and pepper on each side of the chicken and place in a baking dish. Cover with foil and bake for 30 minutes.

  3. Remove from the oven, and using two forks, shred the meat and set aside.

  4. In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth. Whisk to combine.

  5. Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken. Bring to a simmer and serve or keep on low for an hour or two.

  6. Serve with Tostitos Scoops chips.

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

Email to a friend | Print this recipe | Back