Kellie's Cozy Chicken Tortilla Soup
This comforting Chicken Tortilla Soup combines rich flavors and hearty textures for a delightful meal that's perfect for any occasion. Originating from my sister-in-law Kelle, this recipe features a creamy base of mushroom, celery, chicken, and cheddar cheese soups, complemented by zesty salsa and tender chicken. Ideal for both busy weeknights or laid-back weekends, it can be effortlessly transformed into a crock pot dish, allowing for a hands-off cooking experience. Simply let the ingredients meld together while you tend to your day, and enjoy a warm, satisfying soup that friends and family will love. Top with crispy tortilla strips and melted cheese for an irresistible finish!
N/A
Servings
188
Calories
16
Ingredients
Ingredients
cream of mushroom soup
2 cans (10 3/4 ounces each) (none)
cream of celery soup
2 cans (10 3/4 ounces each) (none)
cream of chicken soup
2 cans (10 3/4 ounces each) (none)
cheddar cheese soup
2 cans (10 3/4 ounces each) (none)
chicken broth
2 cans (15 ounces each) (none)
diced tomatoes
1 can (15 ounces) (petite-diced)
salsa
1 cup (medium heat)
green chilies
1 can (4 1/2 ounces) (none)
onion
1 medium (chopped)
garlic
2 teaspoons (minced)
chili powder
1 teaspoon (to taste)
salt and pepper
to taste (none)
cilantro
1/4 cup (chopped)
cooked chicken
4 breasts (chunked)
flour tortillas
10 (cut into strips)
colby cheese
8 ounces (shredded)
Instructions
1
In a large stock pot, whisk together the cream of mushroom, cream of celery, cream of chicken, and cheddar cheese soups until smooth.
2
Stir in the chicken broth, diced tomatoes, salsa, green chilies, chopped onion, minced garlic, chili powder, and season with salt and pepper to taste.
3
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, allowing the flavors to meld together.
4
After an hour, add the chopped cilantro and cooked chicken, continuing to simmer for an additional hour.
5
While the soup is simmering, prepare the tortilla strips by cutting the tortillas into thin strips using a pizza cutter.
6
In a separate pot, heat oil for deep frying. Once the oil is hot, fry the tortilla strips until they are crispy and golden brown. Drain them on paper towels.
7
When ready to serve, ladle the soup into bowls and garnish with the crispy tortilla strips and shredded colby cheese.
8
For added flair, consider topping with extra chopped chicken, diced tomato, cilantro, or a dollop of sour cream.
Nutrition Information
9g
Fat
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Kellie's Cozy Chicken Tortilla Soup?
It is a comforting soup that combines rich flavors and hearty textures with a creamy base of multiple soups and zesty salsa.
Who is the original source of this recipe?
The recipe originated from Kellie's sister-in-law, Kelle.
Can this recipe be prepared in a slow cooker?
Yes, it can be effortlessly transformed into a crock pot dish for a hands-off cooking experience.
What types of cream soups are used in the base?
The base uses cream of mushroom, cream of celery, and cream of chicken soups.
Is there cheese soup in the recipe?
Yes, the recipe requires two 10.75-ounce cans of cheddar cheese soup.
How much chicken broth is needed?
You will need two 15-ounce cans of chicken broth.
What kind of tomatoes should I add?
The recipe calls for one 15-ounce can of petite-diced tomatoes.
What type of salsa is recommended?
One cup of medium-heat salsa is recommended for the soup.
Does the recipe include green chilies?
Yes, it includes one 4.5-ounce can of green chilies.
How much onion and garlic are required?
The recipe uses one medium chopped onion and two teaspoons of minced garlic.
What spice provides the primary seasoning?
One teaspoon of chili powder is used, though it can be adjusted to taste.
When should I add the cilantro?
Add 1/4 cup of chopped cilantro after the soup has simmered for the first hour.
How many chicken breasts are needed?
The recipe calls for four cooked chicken breasts, chunked.
How long does the soup simmer in total?
The soup simmers for a total of two hours: one hour before adding chicken and cilantro, and one hour after.
How do I prepare the tortilla strips?
Cut 10 flour tortillas into thin strips using a pizza cutter, then deep fry them until golden brown.
What kind of cheese is used for the garnish?
Eight ounces of shredded colby cheese are used for garnishing the soup.
What are the calorie counts for this recipe?
There are approximately 188 calories per serving.
How much protein is in each serving?
Each serving contains 13 grams of protein.
What is the fat content per serving?
There are 9 grams of fat per serving.
Are there other suggested toppings?
Yes, you can top it with extra chicken, diced tomato, more cilantro, or a dollop of sour cream.
How many ingredients are in this recipe?
The recipe contains 16 total ingredients.
What is the first step in the instructions?
Whisk together the cream of mushroom, celery, chicken, and cheddar cheese soups in a large stock pot until smooth.
Is this recipe considered Mexican cuisine?
Yes, it is tagged as Mexican cuisine and featuring traditional tortilla soup elements.
What is the best way to drain the fried tortilla strips?
Drain the crispy strips on paper towels to remove excess oil.
Can I adjust the salt and pepper?
Yes, the recipe suggests seasoning with salt and pepper to taste.
What should the consistency of the soup base be before adding broth?
The soup base should be whisked until it is completely smooth.
What kind of tortillas are best for this soup?
The recipe specifically calls for flour tortillas.
Is this a good meal for a family?
Yes, it is tagged as a family meal and is described as being loved by friends and family.
Does the recipe require a specific type of garlic?
It requires two teaspoons of minced garlic.
How do I bring the soup to the right temperature?
Bring the mixture to a boil first, then reduce the heat to low to let it simmer.