Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin
Yield
8 servings (serving size: 1 cup soup, 2 tablespoons chips, and 1 tablespoon sour cream)

This recipe matches the goodness of the tortilla soups found in Mexican restaurants. Very flavorful but not too spicy. If you don't want to use wine, you can replace it with an equal amount of low-sodium chicken broth.

How to Make It

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

stunned

jpatton
September 20, 2017
first of all am stunned that this innocuous old cooking light recipe got so many reviews.  i've tried some fabulous recipes from cl '97 and rarely, if ever, see any other reviews at all.  am trying to figure out how this got so much attention.  but anyway, there's way too much processed stuff in here. i roasted my own chicken, which i always think is more flavorful than the standard supermarket rotissarie fare.  and i get to use the bones for homemade stock!  i made this in the summer so used fresh corn, always a big improvement over frozen or canned.  probably fresh tomatoes, also would have been better than canned. and finally, would look for an alternative to canned tomato soup.  will try the v-8 alternative next time.  but the kids did love it. 

AmandaW's Review

wizzy01
January 05, 2009
I've never tried this soup before but I was thrilled with the way it turned out. Like others I added black beans and instead of a jalepeno I used diced chilies from a can because it's all I had on hand.

wizzy01's Review

Bamster
January 23, 2014
This recipe was delicious! The only thing I added extra were some black beans.

Hillary1980's Review

ieyedocotor
November 27, 2011
Good recipe! I made several alterations. 1) I used leftover Thanksgiving turkey and the turkey stock I made. 2) Subbed enchilada sauce for the tomato soup (for a more mexican flavor). 3) Added a can of drained & rinsed black beans. 4) Added 2 Tbl. tomato paste to help thicken the broth. It was delicious!

LindsayB's Review

Mymurph
December 29, 2008
I use hot italian sausage to spice this up as well as shredded chicken. if you buy sausage links, just cut off the casings and brown the meat when you brown the onions and garlic - it really gives it great flavor. I also add a can of black beans and extra corn and this is always a hit!

Lindsay89's Review

skoc50
October 01, 2012
Delicious every time and soooo simple! I like to make it with left over chicken the day after I roast a chicken. YUM!

baxter84's Review

sarahwilson05
March 06, 2013
N/A

Bamster's Review

KrisandLaura
October 09, 2012
This is definitely a "go-to" soup. Great flavor. Serve with warm tortillas and butter. Everyone I've made this for, loves it!

loveofcuisine's Review

csaunders80
January 21, 2014
N/A

khughey's Review

vlg2009
January 30, 2009
My favorite tortilla soup recipe ever! I have been making this soup for over ten years and I still crave it every time I have a cold.