Cheesy Southwestern Chicken Tortilla Soup

3 Chicken Breasts
15 Ounce Jar Tostitos Salsa Con Queso
1 Can Cream of Potato Soup
1 Cup Sour Cream
1 3/4 Cups Chicken Broth or 1 14.5 ounce can *see note
1/2 Can Fire Roasted Diced Green Chiles * see note
2 Cups Frozen Corn *see note
1 Packet Taco Seasoning *see note
1/4 Cup Chopped Cilantro fresh *see note, plus more for garnish
Tostitos Scoops Chips


  • Preheat the oven to 350 degrees.
  • Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
  • Cover with foil and bake for 30 minutes.
  • Remove from the oven, and using two forks, shred the meat and set aside.
  • In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth.
  • Whisk to combine.
  • Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken.
  • Bring to a simmer and serve or keep on low for an hour or two.
  • Serve with Tostitos Scoops chips.
  • Store in a plastic container, sealed in the fridge for up to 1 week. Do not freeze.

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