Kick'n Chunky Chicken Tortilla Soup

READY IN: 50mins
Recipe by miss_heyrara

A spicy chicken tortilla soup that warms your belly and makes your tastebuds dance! This recipe makes a lot so you can freeze half and reheat for another night.

Top Review by Marion L.

Loved it! Ok I made it but I changed it, so did I make it? I used Chicken Broth in place of Vegetable broth, because the store I chose didn't sell Vegetable broth. I made one batch with beans and one without ( I don't care for beans), but I was told they were both delicious! Thanks for the great recipe and other than the broth issue, I followed the recipe completely.

Ingredients Nutrition

Directions

  1. Fillet chicken breasts in half and bake at 400 degrees for 20 minute While chicken is cooking, proceed with steps 2-6.
  2. Mix all spices & seasonings with flour and cornstarch in small bowl and set aside.
  3. In a large pot sautee onions, celery, carrots and garlic in oil until tender
  4. Add vegetable broth to the pot.
  5. Stir in corn, black beans and can of Rotel tomatoes and green chiles.
  6. Add seasoning mixture and stir on medium high heat.
  7. When chicken is done, cut into large chunks and add to the pot.
  8. Add 2 cans of cream of chicken soup to pot and mix well.
  9. Continue stirring soup on medium high heat about 20 minutes.
  10. When soup is done, place a handful of tortilla chips into soup bowls.
  11. Sprinkle cheese over the tortilla chips then spoon heaping ladle of soup over the tortilla chips.
  12. Top off with a dollop of sour cream and enjoy!

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