Chicken Tortilla Soup

I cannot take even one ounce of credit for this amazing recipe.  The great Katie Madsen introduced this recipe to Winn & Carol; they took it as an entry for their ward chili cook-off; they won first prize; ergo, it's an instant family classic. Here's how we make it at our house:

Chicken Tortilla Soup

3 chicken breasts, diced

Garlic salt

8 c. chicken broth (I use 8 c. water, 8 tsp. chicken bouillon powder)

1 can (10 oz.) Rosarita red enchilada sauce

1 c. salsa

2 cans kidney beans (we use one now, per kids)

2 cans corn (or 3 c. frozen)

Shredded cheddar cheese

Sour cream

Tortilla chips

Cook chicken & garlic salt in soup pot until chicken is cooked through.  Add next 5 ingredients and warm through.  Serve with other ingredients as toppings.  Many family members also like this as a simmer-in-the-crock-pot-all-day soup.

As long as the broth/ enchilada sauce/ salsa ratio stays the same, you can change the rest of the ingredients to your liking and still maintain the soup's integrity.  I like to subtract a can of beans and/or add a can of corn; and the photo here is on a night when I mistook my prep for Mulligatawny prep, and made some rice to add in.  It was just as delish as always.

And March 2025:

Print Chicken Tortilla Soup