Creamy Chicken Tortilla Soup
This is a great take on a Southwestern favorite. Perfect for a chilly evening.

Blue Ribbon Recipe

The aroma of this chicken soup while cooking makes you practically giddy to fill up your bowl and give it a try! It’s creamy and filled with Southwest flavor. Easy to make, this is guaranteed to warm ya up on a cold night.


  • 1 largerotisserie chicken, boned and skinned

  • 1 pkgcream cheese (8 oz)

  • 1 pkgtaco seasoning mix

  • 1 largestalk celery, sliced thin or chopped

  • 2carrots, peeled and chopped

  • 1 can(s)petite diced tomatoes (14.5 oz)

  • 1 can(s)mild green chilies (these come in small cans, 4 oz)

  • 1 qtchicken broth

  • 1 smallyellow onion, chopped

  • 4+ cwater (as needed)

  • 1 pkgshredded cheddar, jack or Mexican blend cheese (8 oz)

  • ·salt and pepper, to taste

  • 1-2avocados, sliced (optional)

  • 1 pkgtortilla chips

How to Make Creamy Chicken Tortilla Soup

  1. Creamy Chicken Tortilla Soup

    Break up boned chicken into bite-sized pieces.

  2. Creamy Chicken Tortilla Soup

    In a large soup pot, combine all ingredients except the tortilla chips, shredded cheese, and the avocados. Cook over medium heat until soup comes to a boil. Reduce heat to low. Cover and simmer for a couple of hours, stirring occasionally.

  3. Creamy Chicken Tortilla Soup

    To serve, put tortilla chips in the bottom of a bowl. Ladle hot soup on top. Sprinkle with cheese and add avocado slices, if desired.

    This is terrific served with cornbread or cheese bread.


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