Chicken Tortilla Soup Recipe
Chicken Tortilla Soup Recipe photo by Taste of Home

Chicken Tortilla Soup Recipe

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A few additions to canned cream of chicken soup provide the comforting flavor found in Carolyn Griffin's mock chicken dumpling soup. "The chunks of chicken are nice and tender," notes the Macon, Georgia cook. "And you can't tell that the dumplings are actually tortilla strips."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

One serving (1 cup) equals 149 calories, 2 g fat (0 saturated fat), 32 mg cholesterol, 426 mg sodium, 21 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat


  1. 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.
Originally published as Chicken Tortilla Soup in Quick Cooking March/April 1998, p14

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Reviewed Nov. 4, 2015

"This is not very tasty. It's just a can of condensed soup with a few added ingredients."

Reviewed Oct. 21, 2015

"I didn't have cream of chicken soup so used cream of mushroom and turned out great"

Reviewed Apr. 19, 2015

"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."

Reviewed Dec. 21, 2011

"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."

Reviewed Jul. 12, 2011

"This was a great one! I just add some veggies and added half water and half chicken broth. It was a great!"

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