Total Time
Prep 5 mins
Cook 20 mins

One of the gals from college gave me this recipe. She and I used to swap out on cooking meals because we were the only ones who like to cook on our floor. I was thumbing through my recipes working on "Culinary Corner" for the easy winter soups article. It was SOOO filling and good. At the time, I thought it was different and really, I'm really leery about trying new stuff. VERY quick and easy for you Mom's who need something fast!

Ingredients Nutrition

  • 3 12 cups chicken broth
  • 12 cup picante sauce (I prefer Pace) or 12 cup salsa (I prefer Pace)
  • 1 teaspoon garlic powder
  • 1 (14 1/2 ounce) can whole canned tomatoes, chopped
  • 1 12 cups chopped cooked chicken (canned, rotisserie, or home-cooked (leftover, used them all!)
  • 1 -2 cup shredded cheddar cheese
  • 13 12 ounces white corn tortilla chips, crushed


  1. Combine the broth, picante sauce/salsa, garlic powder, tomatoes and in saucepan. Heat to a boil. Cook over low heat 5 minute.
  2. Add chicken and heat through.
  3. Ladle the soup into bowls and top with crushed tortilla chips and cheese.
Most Helpful

Super easy and super yummy. I added one extra ingredient and that was a white queso dip with jalapenos. This is my new fav soup. Thanks for sharing it!!

fafabear September 12, 2010

Really tasty soup with a great zest! Super quick to make and a great use for leftover chicken.

Peter J September 25, 2006