Chicken Tortilla Soup

Yield: 12 servings ( Serving Size: 2 cups )
Community Recipe from


  • 1 quart(s) low-sodium chicken stock
  • 1 large yellow onion diced
  • 4 cup(s) rotisserie chicken chopped
  • 28-oz can(s) fire-roasted tomatoes
  • 10-oz can(s) Rotel tomatoes
  • 16-oz jar(s) Pace Picante mild salsa
  • 10.5-oz can(s) cream of chicken soup
  • 10-oz can(s) whole kernel corn
  • 1 tablespoon(s) chili powder
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) ground cumin
  • 1/2 cup(s) fresh cilantro chopped
  • 8 ounce(s) Monterey Jack cheese shredded


  1. Bring chicken stock and onions to a boil in a 8-Quart stockpot over medium-high heat. Boil for 5 minutes.

  2. Add chopped chicken and next 8 ingredients.
  3. Return to a boil. Reduce heat & cover. Simmer for at least 30 minutes.
  4. Add chopped cilantro. Simmer additional 10 minutes; stirring occasionally.

  5. Top each serving with cheese. Add tortilla chips & avocado slices if desired.

  6. Freeze for later. Fresh in the freezer for up to (1) month.
November 2013

This recipe is a personal recipe added by juliesmu79 and has not been tested or endorsed by MyRecipes.

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