CHEESY SOUTHWESTERN CHICKEN TORTILLA SOUP

We originally posted a recipe for this soup that’s an organic, mostly from scratch option. It’s a wonderful soup but I told Cade, I kept having this nagging feeling that I should post the original recipe. And we all know you should never ignore those feelings. So let’s dive into a quick and easy cheesy southwestern chicken tortilla soup recipe.





PREP TIME :30 minutes
COOK TIME : 30 minutes
TOTAL TIME : 1 hour

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) *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

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. Continue : https://ohsweetbasil.com/cheesy-southwestern-chicken-tortilla-soup-recipe

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