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Leigh Anne Wilkes

Chicken Tortilla Soup

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Chicken Tortilla Soup comes together quickly using leftover chicken and the Mexican flavors are always a hit with my family.

Chicken Tortilla Soup

I have shared my recipe for crock pot tortilla soup but not this version of chicken tortilla soup I make on the stove.  Actually I had forgotten about this recipe somewhat.  My friend Alison gave it to me years ago and we love it.  I recently attended a luncheon where Alison served it and I remembered how much I really like the soup and that it had been way too long since I’d made it.

bowl of chicken Tortilla Soup

This soup is so good.  It is pretty quick and easy to put together too.  Especially when you use a rotisserie chicken like I did.  I like this soup full of chicken so I used the entire chicken in the soup.  You can also use leftover chicken, or cook chicken breasts at home.

Chicken Tortilla Soup topped with cheese chips and sour cream

Be sure and allow time to let the soup simmer for an hour or so.  It gives all the flavors time to meld together and taste even better.  The recipe also calls for some very brand specific ingredients.  I’ve always follow Alison’s instructions but if you can’t find those brands use what you have – I’m sure it will still be delicious!

When ready to serve, top with tortilla chips, grated cheese and some sour cream.  I love how the soup thickens up as the cheese melts into the soup and the tortilla chips soften up and get mixed in.  There are a lot of flavors and textures in this soup that you will love.

Tortilla Soup Recipe

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Chicken Tortilla Soup

This easy chicken tortilla soup recipe comes together quickly and is a yummy and filling dinner.
Course Main Course, Main Dish, Soup, Soup Main Dish
Cuisine American, Mexican
Keyword chicken tortilla soup
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Author Leigh Anne Wilkes

Ingredients

  • 1/4 C olive oil
  • 3 cloves garlic minced
  • 1/2 large onion chopped
  • 2 Tbsp dry parsley
  • 1 4oz can chopped green chilies
  • 12 oz. stewed tomatoes
  • 12 oz. beef broth
  • 24 oz. chicken broth
  • 2 C tomato sauce
  • 1 12 oz. can corn do not drain
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp Lea & Perrins Worcestershire sauce
  • 1 1/2 Tbsp Lea & Perrins steak sauce
  • 1 C water
  • 5 C shredded chicken 1 rotisserie chicken
  • 2 C cheddar cheese grated
  • tortilla chips
  • sour cream

Instructions

  • Saute onions, garlic and parsley in olive oil.
  • Add all ingredients except chicken, cheese, chips and sour cream.
  • Simmer slowly, covered for 1- 1 1/2 hours.
  • Add chicken and warm.
  • To Serve: Add soup and top with chips, cheese and sour cream

Tortilla Soup

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Comments

  3. April

    I’ve tried a couple of times over the last couple of months to get your River City Clam Chowder recipe thinking maybe it was my computer but there’s nothing on the post anymore? Am I missing something?

    And I love your blog and all of the recipes!

    Thanks!

    Reply

  7. Christine

    I made this last night. Easy and delicious!!! Thanks. If I can figure out how to post this to Foodily with a link back to you…I’m on it!!

    Reply

  9. Debbie

    Made this for dinner. I shredded chicken from cooked drumsticks (8 I think to get 3 cups) as I did not have any rotisserie on hand. Five stars! This one is a keeper. Thanks for sharing.

    Reply