- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 4 cups water
- 2 cups cubed cooked chicken
- 4 flour tortillas (6 inches), cut into 2-1/2-inch strips
- Minced fresh parsley
- In a 3-qt. saucepan, bring the soup and water to a boil. Stir in chicken and tortilla strips; reduce heat to medium-low. Cook, uncovered, for 25-30 minutes, stirring occasionally. Sprinkle with parsley. Yield: 6 servings.
Reviews for Chicken Tortilla Soup
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"Made recipe as written, but it seemed bland. I added a little poultry seasoning, pepper, garlic powder. This seemed to help. Will make again with added seasonings. Good recipe base and very quick to make."
"This was a great one! I just add some veggies and added half water and half chicken broth. It was a great!"
"Just finished making it and am surprised how good it truly is. So simple and only three ingredients. I decided to make this recipe to use up a few things left in the fridge, and am already thinking about the next time I make it and other worthy ingredients I might add that need to be used. I will definitely make this again."
"Awesomely a great soup...will try again!"