STREAMING NOW: Chuck's Week Off

Chicken Tortilla Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is such an easy recipe and I have not found one person who doesn't like it. My kids absolutely love this soup. I ALWAYS have to double the recipe and I still never have any leftovers.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml cubed chicken
  • 14.79 ml olive oil
  • 411.06 g can chicken broth
  • 304.75 g can cream of chicken soup
  • 304.75 g can cream of potato soup
  • 354.88 ml milk
  • 127.57 g can sliced mushrooms, drained
  • 4.92 ml onion powder
  • 4.92-9.85 ml cumin (optional, but adds great flavor)
  • 2-4 flour tortillas, cut into 1 x 2 in. strips
  • 354.88 ml shredded cheese, any flavor
  • 340.19 g jar jalapenos (you will need the juice.)

Directions

  1. In a skillet, cook the cubed chicken in olive oil and 1 tablespoon jalapeno juice until lightly browned. Add salt and pepper to taste.
  2. In a soup pot, combine the chicken broth, soups, milk, onion powder and cumin. Add the cooked chicken to the soup. Then add salt, pepper and enough jalapeno juice to taste. I usually use the entire jar's juice.
  3. Just before serving, add the tortilla strips and cheese. For cheese lovers, top with more cheese. YUM!
  4. You can also add additional ingredients to the individual bowls to change the flavor -- jalapenos, onions, sour cream, salsa or cilantro. It's your choice. Serve with your favorite tortilla chips!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: