Description
Cheesy Southwestern Chicken Tortilla Soup is a creamy, comforting meal loaded with tender shredded chicken, sweet corn, green chiles, potatoes, and plenty of cheesy flavor. With a delicious blend of Southwestern seasonings, this easy soup is perfect for chilly evenings, busy weeknights, and family gatherings. Serve it with crunchy tortilla chips for a satisfying meal everyone will love!
Ingredients
- Salt and black pepper, to taste
- 3 chicken breasts
- 1 (15-ounce) jar Tostitos Salsa Con Queso
- 1 (10.5-ounce) can cream of potato soup
- 1 cup sour cream
- 1¾ cups chicken broth
- 2 ounces fire-roasted diced green chiles
- 2 cups frozen corn
- 1 packet taco seasoning
- ¼ cup chopped fresh cilantro, plus extra for garnish
- Tostitos Scoops tortilla chips, for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Season both sides of the chicken breasts with salt and black pepper.
- Place the chicken in a baking dish and cover tightly with aluminum foil.
- Bake for approximately 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the oven and shred it using two forks. Set aside.
- In a large pot over medium heat, combine the salsa con queso, cream of potato soup, sour cream, and chicken broth.
- Whisk the mixture until smooth and well combined.
- Add the diced green chiles, frozen corn, taco seasoning, chopped cilantro, and shredded chicken.
- Stir everything together with a wooden spoon.
- Bring the soup to a gentle simmer, stirring occasionally.
- Reduce the heat and serve immediately, or keep the soup warm over low heat for an hour or two, stirring occasionally.
- Ladle into bowls and serve with Tostitos Scoops tortilla chips and extra fresh cilantro.
Notes
- Serve with tortilla chips: Add crunchy Tostitos Scoops or crushed tortilla chips on top for extra texture.
- Add fresh toppings: Garnish with shredded cheese, diced avocado, jalapeños, fresh cilantro, or a squeeze of lime juice.
- Make it a complete meal: Serve alongside a green salad, cornbread, quesadillas, or warm dinner rolls.
- Keep it warm: Transfer the soup to a slow cooker on the warm setting for gatherings. Stir occasionally and avoid leaving it at room temperature for extended periods.
- Refrigeration: Allow leftovers to cool slightly, then transfer them to an airtight container. Refrigerate promptly and enjoy within 3–4 days for best quality.
- Reheating: Warm individual portions in the microwave or reheat larger amounts in a saucepan over medium-low heat, stirring frequently.
- Add broth if needed: The soup may thicken in the refrigerator. Stir in a splash of chicken broth or milk while reheating.
- Freezing: Freezing is not recommended for this recipe because the sour cream and cheese-based ingredients may separate and become grainy after thawing.
- Make ahead: Cook and shred the chicken in advance. Store it separately in the refrigerator and prepare the soup when ready to serve.