"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from The Ashcroft Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Thomas Ashcroft
Added: Thursday, May 31, 2007


4 Cans Chicken Broth
2 Cans Shoepeg Corn
2 Cans Beans (Navy ,Pinto or Kidney) plus Juice
1 Can Black Beans plus Juice
1 Can Rotel Tomatoes
16oz Pace Mild Picante Sauce
24oz Cheese Whiz (16oz jar plus 8oz jar) (can use the Hot variety if you want soup hotter)
4-6 Chicken Breasts (boiled)
10-12 White Corn Tortillas

Garlic Powder
Onion Powder

Pour all cans and juice in stock pot. Heat cheese whiz in microwave to make it pourable. Add to pot.
Shred chicken and add to pot.
Cut tortillas in strips and add to pot.
Heat covered on high.
After 10 minutes the tortillas will help thicken the juice. You can add a few more cut up tortillas just before serving.

Serves: 16-20 Can be halved easily

Other options which are really good:
Chopped green onions. Put a few sprinkles on top of the individual bowl of soup.
Sour cream. Put a dollop on top of the individual bowl of soup.
Serve with Mexican cornbread made with corn (creamed or whole), green chile peppers, and chopped jalapeno peppers.


Number Of Servings:
Number Of Servings:
16 to 20
Preparation Time:
Preparation Time:
less than an hour
Personal Notes:
Personal Notes:
This is a great recipe to serve to large groups. Can be halved easily. I have served this to church functions many times. I always get request for this recipe.




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