Cream of Chicken Tortilla Soup

"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."
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Ready In:
1hr 30mins




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

Questions & Replies

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  1. 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!
  2. 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.
  3. 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.
  4. This was really really good! I did change a couple of things. 1) I used three breast halves, about 1 1/2 pounds. 2) I used about half the amount of half & half to cut down on fat (a little!) and 3) no jalapeno because my family doesn't like it too hot. There was enough to feed 4 adults easily with leftovers. I served cheese quesadilla wedges on the side to dip in the soup.


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