- 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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"This is not very tasty. It's just a can of condensed soup with a few added ingredients."
"I didn't have cream of chicken soup so used cream of mushroom and turned out great"
"Didn't care much for it. Thought it was rather boring and tasteless as it is. Added pepper and garlic which helped. Won't make again."
"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!"