Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This soup is a wonderful change from the tomato based tortilla soups. This one is a combination of chicken broth, cream of chicken soup, salsa, and half and half. The original recipe is from allrecipes. com, but I have added a few of my own touches to it. We love this soup, and it can be "heated up" by the addition or reduction of the jalapenos added to it.

Ingredients Nutrition

Directions

  1. In a large pot over med. heat, saute garlic and onions in butter.
  2. Add broth, cream of chicken soup, and half and half.
  3. Mix until well combined.
  4. Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
  5. Simmer soup for 1/2 to 1 hour, stirring often.
  6. Crumble tortilla chips into individual bowls, and ladle in the soup.
  7. Top with cilantro, cheese, and more tortillas if desired.
Most Helpful

5 5

This may not be an honest rating because I made so many changes, but the idea was perfect, and even with a bunch of modifications I made a huge pot of soup that, like so many other tomato-based recipes, tasted so much better the second day. Whatever you do, make a double batch! And have plenty of cilantro on hand...with tortilla chips and shredded cheese...mmmm!

5 5

This is my families favorite after Thanksgiving meal. I cook down the turkey carcass and use it instead of chicken and chicken broth. It makes such a hearty soup that it is a meal all by itself. Thanks Mary for posting.

5 5

This is a great, comforting soup. I changed it a bit also, since my DW isn't a jalapeno person. I used the canned mild green chiles instead and left out the corn. I cut the original recipe in half because it's just the two of us at home now, but now I wish I had made the full recipe. I will definitely make this soup again.