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Chicken Tortilla Soup

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“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.”

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.)


  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!

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