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–+ servings

Easy Chicken Tortilla Soup

Simply the Best Chicken Tortilla Soup. Easy, savory, spicy comfort food at it's best!
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Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course dinner, Main Course
Cuisine American, Mexican
Servings 8
Calories 325 kcal

Ingredients
  

  • 1 large onion chopped
  • 1 tsp olive oil
  • 4 cloves garlic chopped, minced
  • 1 large jalapeno chopped, deseeded
  • 1 tbsp chili powder, heaping
  • 2 tsp cumin
  • 1 tbsp lemon pepper
  • 1 tbsp Better than Bouillon Roasted Garlic
  • 32 oz chicken broth
  • 1 can tomato soup
  • 1 tbsp Worcestershire sauce
  • 1 can diced tomatoes & peppers
  • 1 can mexicorn
  • 4 oz Processed Queso Cheese I used Velveeta
  • shredded rotisserie chicken
  • cilantro
  • tortilla chips or corn tortillas

Optional and Add-on Ingredients

  • 1 can black beans
  • sliced avacados
  • grated cheese
  • lime juice

Instructions
 

  • STEP ONE - Chop up the onion, jalapeno, and garlic.
  • STEP TWO - Saute the cut up veggies in 1 tsp of oil until soft.
  • STEP THREE - Add chili powder, cumin, and lemon pepper to veggies and stir to coat the veggies. Stir in roasted garlic bouillon. Note: if you can't find garlic bouillon then substitute with chicken bouillon.
  • STEP FOUR - Pour chicken broth, tomato soup, and drained canned diced tomatoes and chilis. Bring to a boil then reduce heat and let simmer for about 15 minutes.
  • STEP FIVE - Add shredded rotisserie chicken, Queso cheese, and canned corn. Note: use regular Velveeta if you can't find the queso type or substitute any easy melting cheese for Velveeta
  • STEP SIX - let simmer for about 10-15 minutes, stirring often. Note: make sure cheese does not settle on the bottom of the pan while cooking.
  • STEP SEVEN - Ladle into bowls and serve with sliced avocados, grated cheese, cotija cheese, a squeeze of lime, extra hot sauce or hot salsa, sour cream, tortilla chips, or pan-fried corn tortillas.

Notes

Optional Cooking Methods
Instead of making this soup on top of your stove, make it in a crockpot like this one...just add everything except the corn and the cheese. Cook on low for two to three hours then add in the corn and cheese and cook for another hour on low.
Cooking it in an Instant Pot (mine has a slow cooker setting...2 appliances in 1) is a super fast way to cook this yummy soup. Use the saute setting for the veggies, follow the remaining recipe instructions keeping the Instant Pot setting on saute but turning it down to low. Soooo Easy!!
Naturally low carb and Weight Watcher Friendly
3 points for a bowl without additional cheese and chips
2 pts. for 6 tortilla chips
4 pts. for 1/4 cup grated cheese
1 pt. for 2 tbls avocado 

Nutrition

Calories: 325kcal
Keyword chicken tortilla soup, mexican tortilla soup, soup, southwest soup
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