Southwestern Chicken Tortilla Soup Recipe

4.5 30 33
Southwestern Chicken Tortilla Soup Recipe
Southwestern Chicken Tortilla Soup Recipe photo by Taste of Home
Publisher Photo

Southwestern Chicken Tortilla Soup Recipe

Read Reviews
4.5 30 33
Publisher Photo
The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. —Anne Smithson, Cary, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/4 hours

Ingredients

  • 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) crushed tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1/3 cup minced fresh cilantro
  • 1 can (4 ounces) chopped green chilies
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 3 cups frozen corn, thawed
  • Crushed tortilla chips and reduced-fat Mexican cheese blend

Directions

In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese. Yield: 8 servings.
Originally published as Southwestern Chicken Soup in Light & Tasty October/November 2001, p8

Nutritional Facts

1-1/2 cups (calculated without chips and cheese): 158 calories, 2g fat (0 saturated fat), 31mg cholesterol, 748mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 17g protein.

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  • 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) crushed tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1/3 cup minced fresh cilantro
  • 1 can (4 ounces) chopped green chilies
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 3 cups frozen corn, thawed
  • Crushed tortilla chips and reduced-fat Mexican cheese blend
  1. In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese. Yield: 8 servings.
Originally published as Southwestern Chicken Soup in Light & Tasty October/November 2001, p8

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Reviews forSouthwestern Chicken Tortilla Soup

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MY REVIEW
nmwela575 User ID: 8222830 280345
Reviewed Jan. 1, 2018

"easy and excellent flavor"

MY REVIEW
Loiscooks User ID: 3656565 280159
Reviewed Dec. 29, 2017

"I did not have crushed tomatoes, so I used two cans of diced tomatoes. This soup was very good. Some of the reviewers said they thought it was bland. We did not find it bland at all. I will definitely make this again."

MY REVIEW
msvplinda User ID: 1698652 279565
Reviewed Dec. 19, 2017

"This recipe just did not live up to the chicken tortilla soups that I have had in the past. I even substituted a can of Rotel for the crushed tomatoes as someone had previously mentioned. I’m on a low sodium diet, so I recognize the lack of salt can affect the taste, but that wasn’t the case here. It was too watery and lacked true southwest flavor. Probably won’t make it again."

MY REVIEW
Peggie0203 User ID: 2074993 252203
Reviewed Aug. 4, 2016

"I enjoyed this soup, especially because it is quick and makes a huge batch so some can be frozen for later. I didn't cook it for the recommended hour, and served it with cheese toast on the side instead of sprinkling tortillas and cheese on top."

MY REVIEW
skashby User ID: 7517251 81657
Reviewed Apr. 27, 2014

"I love this recipe, I use shredded rotisserie chicken, replace the chicken broth with Swanson's Mexican Tortilla broth and change one can of tomatoes to mild Rotel tomatoes. Top with some tortilla strips (i like fresh gourmet tortilla strips, found with the croutons) and cheese, it's fast and delicious!"

MY REVIEW
skashby User ID: 7517251 38636
Reviewed Apr. 27, 2014

"I love this recipe, I use shredded rotisserie chicken and replace the broth with Swanson's Mexican Tortilla broth, top with tortilla strips ( I like Fresh Gourmet tortilla strips - found with the croutons in the produce dept.) and cheese. It's fast and delicious!"

MY REVIEW
CalR User ID: 5718504 81656
Reviewed Mar. 11, 2014

"To those who think it "bland" or "sort of flavorless," please remember that even though servings still have 873 mg sodium, this is a recipe made with reduced-sodium broth and without the addition of salt as a line item ingredient. It relies on the sodium in the canned items. I think the recipe is quite savory and agree with a previous poster that it allows the flavors of the ingredients to come through."

MY REVIEW
SaraMarx User ID: 135276 32077
Reviewed Feb. 2, 2014

"Not the best chicken Tortilla soup I've had. It was sort of flavorless. There are much better recipes that I have found. I will use one of those next time."

MY REVIEW
ajacat66 User ID: 7348698 89897
Reviewed Dec. 18, 2013

"I must say I was disappointed, not much flavor, kinda bland.Won't make it again."

MY REVIEW
kneesaa User ID: 412830 32065
Reviewed Dec. 7, 2013

"I used chicken Italian sausage cooked before adding and can of black beans. This soup is delicious."

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