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Kellie's Easy Chicken Tortilla Soup

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“I entered this recipe into my 2006 company cook-off and got runner up for best soup! Thanks Kelle! My sister-in-law shared this recipe with me. Although I have another Tortilla Soup recipe I really enjoy, this one is less complicated to make. The recipe can be easily adapted to a crock pot by cooking most the ingredients on low for 8-10 hours (or high for 4), adding in the chicken and cilantro for the last hour of cooking. Works great for busy nights. You can also use a firm tortilla chip (such as Frito Lay's Gold Type) instead of deep frying the tortillas.”
READY IN:
2hrs 15mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stock pot whisk together all eight cans of soup.
  2. Add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper.
  3. Bring ingredients to a boil, then reduce heat and simmer for an hour.
  4. Add cilantro and chicken and simmer another hour.
  5. During last hour of cooking, cut tortillas into strips with a pizza cutter.
  6. Deep fry tortilla strips in hot oil until they are browned. Drain on paper towels.
  7. Ladle soup into bowls; top with tortilla strips, and shredded cheese.
  8. **You can also top with additional chopped chicken, tomato, cilantro and/or sour cream.

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