Cheesy Southwestern Chicken Tortilla Soup

4.16 from 312 votes

This Cheesy Southwest Chicken Soup is loaded with corn, potatoes, and cheese! Perfect for chilly weeknights and family gatherings!

Prep Time30

Cook Time30

Total Time1

Course: Mom's Best 100 Easy Chicken Recipes

Cuisine: American, Mexican

Keyword: chicken, corn, mexican, soup, tortilla soup

Servings:

Author: Sweet Basil

Preheat the oven to 350 degrees F.
Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
3 Chicken Breasts, Salt and Pepper
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.
15 Ounce Tostitos Salsa Con Queso, 10.5 Ounces Soup, 1 Cup Sour Cream, 1 3/4 Cups Chicken Broth
Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken.
2 Ounces Green Chiles, 2 Cups Frozen Corn, 1 Packet Taco Seasoning, 1/4 Cup Chopped Fresh Cilantro
Bring to a simmer and serve or keep on low for an hour or two.
Serve with Tostitos Scoops chips.
Tostitos Scoops Chips
Store in a plastic container, sealed in the fridge for up to 1 week. Do not freeze.

Green chiles: One whole can of diced green chiles is normally used.
Broth: We like a thick soup so sometimes we add a little less broth.
Taco seasoning: We generally do a little less than one taco seasoning packet so it's not too spicy for everyone.
Corn: I often throw in more corn because the kids love it.
Cilantro: My mom actually uses about 1 -2 Teaspoons of dried cilantro but I don't enjoy it with dry cilantro.

This soup can be stored in the refrigerator for 3-4 days.