Since that darn groundhog predicted 6 more weeks of winter, I thought it was a perfect time for another homemade soup recipe before Spring hits. This Chicken Tortilla Soup is so creamy. It’s a snap to make too since canned soups make up the base. There’s very little prep and chopping time involved with this one.
You can make this tortilla soup as mild or as hot as you like. I used mild salsa in mine and it still had a bit of bite to it. If you like more heat, you can use medium or hot salsa instead.
Chicken Tortilla Soup
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
2 cans cheddar cheese soup
2 (15 oz) cans low sodium chicken broth
15 oz can petite diced tomatoes
1 cup mild salsa
4 & 1/2 oz can green chiles
1/2 medium onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cooked chicken breasts cut into chunks
salt and pepper to taste
1. In a large stockpot, whisk together the 8 cans of soup until smooth.
2. Add the chicken broth, tomatoes, salsa, chiles, onion, garlic and chili powder. Stir until combined. Bring contents to a boil over medium heat then reduce heat and simmer for about an hour.
3. Add the cooked chicken and salt and pepper to taste. Simmer for another 1 hour. Serve with shredded cheese on top and cilantro if you please.