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I love that this soup can be heated and eaten right away or simmered on the stove. And it tastes perfect for up to a week after. I don’t love it frozen. Anything with cream isn’t awesome frozen. But that’s ok, you wont have a drop left to save.
Even better, Cheesy Southwestern Chicken Tortilla soup to double, triple, heck you can even go lunch lady style and quadruple this sucker. Make it, love it and report back to me.
This is the cheesiest chicken tortilla soup you'll ever make and it's full of corn, chicken and so much more but it's also the easiest soup ever!
Ingredients
- 3 Chicken Breasts
- 15 Ounce Jar Tostitos Salsa Con Queso
- 1 Can Cream of Potato Soup
- 1 Cup Sour Cream
- 1¾ Cups Chicken Broth (or 1 14.5 ounce can) *see note
- ½ Can Fire Roasted Diced Green Chiles * see note
- 2 Cups Frozen Corn *see note
- 1 Packet Taco Seasoning *see note
- ¼ Cup Chopped Cilantro, fresh *see note, plus more for garnish
Instructions
- Preheat the oven to 350 degrees.
- Sprinkle salt and pepper on each side of the chicken and place in a baking dish. Cover with foil and bake for 30 minutes.
- Remove from the oven, and using two forks, shred the meat and set aside.
- In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth. Whisk to combine.
- 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.
- Serve with Tostitos Scoops chips.
- Store in a plastic container, sealed in the fridge for up to 1 week. Do not freeze.
Notes
One whole can of diced green chiles is normally used.
We like a thick soup so sometimes we add a little less broth.
We generally do a little less than one taco seasoning packet so it's not too spicy for everyone.
I often throw in more corn because the kids love it
My mom actually uses about 1 -2 Teaspoons of dried cilantro but I don't enjoy it with dry cilantro
source>ohsweetbasil.com/cheesy-southwestern-chicken
