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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from Mitchell Family & Friends Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mindi Mitchell
Added: Friday, September 29, 2006


1 packet "Fiesta Ranch" dip/dressing mix
2 c. chicken broth
1 can "Fiesta Nacho Cheese" soup
11/2 c. milk
1 tsp. minced garlic
2 tbs. taco seasoning
2-3 tbs. lime juice
Dash or two of garlic salt
1 can of corn
1 can of black beans
1 can of sliced stewed tomatoes in juice

~ 2 c. chopped, cooked chicken breast


Crushed tortilla chips
Sour cream
Chopped fresh cilantro
Chopped avacado
Shredded cheese
Sliced green onions
Fresh lime wedges

Combine the chicken broth, nacho cheese soup, milk, fiesta ranch mix, minced garlic, taco seasoning, lime juice, and garlic salt in a big pot with a wire whisk over a burner on medium heat.

Add the corn, black beans, and stewed tomatoes.

Bring the soup to a simmer, stirring ocasionally, and then add the cooked chicken and cook until it is heated.

Garnish with the crushed tortilla chips, sour cream and whichever other condiments you like.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is one of my experiments that actually worked, but because I made it up I don't have really exact measurments, so especially with the seasonings you could add more or less depending on your taste. To control the level of spicyness you can add more or less taco seasoning or add hot sauce if you like it really hot. I usually double this if we're having people over. It is a really easy one! All the toppings are my favorite part.




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