Grandma Pammy’S Five Can Chicken Tortilla Soup

Name: Grandma Pammy’S Five Can Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag Boneless, Skinless, Chicken Tenders (3 Pounds, Cooked And Cubed); 2 cans (10 3/4 Oz. Size) Cream Of Chicken Soup; 1 can Rotel Tomatoes (10 Ounce Can, I Use Mild); 1 envelope Taco Seasoning Mix (1 Ounce Package); 1 can (14 Oz. Size) Beef Broth; 1 can (14 Oz. Size) Chicken Broth; 2 bags Shredded Monterey Jack/Cheddar Cheese (8 Ounce Bags); 1 bunch Green Onions, Finely Chopped; 1 container Sour Cream (8 Ounce, Optional); 1 bag Shredded Cheese (8 Ounce Bag, For Topping); 1 bag Fresh Gourmet Tri-Color Tortilla Strips

Servings: persons

1 bag Boneless, Skinless, Chicken Tenders (3 Pounds, Cooked And Cubed)
2 cans (10 3/4 Oz. Size) Cream Of Chicken Soup
1 can Rotel Tomatoes (10 Ounce Can, I Use Mild)
1 envelope Taco Seasoning Mix (1 Ounce Package)
1 can (14 Oz. Size) Beef Broth
1 can (14 Oz. Size) Chicken Broth
2 bags Shredded Monterey Jack/Cheddar Cheese (8 Ounce Bags)
1 bunch Green Onions, Finely Chopped
1 container Sour Cream (8 Ounce, Optional)
1 bag Shredded Cheese (8 Ounce Bag, For Topping)
1 bag Fresh Gourmet Tri-Color Tortilla Strips

1
Prep time includes time for chicken tenderloins to boil; cool and to be cubed.
2
1. While chicken tenderloins are boiling, I prepare the rest of the soup ingredients.
3
2. In a 5 quart soup kettle combine soup, taco seasoning and Rotel, until smooth.
4
3. Gradually add cans of broth; stirring as you add.
5
4. Stir over medium heat until completely combined.
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5. Add shredded cheese packages and stir until melted; the cheese helps to thicken the soup.
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6. Reduce heat to simmer.
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7. Once chicken tenderloins are done; drain and run under cold water, so they are not too hot to handle, while you cut them into cubes.
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8. Stir the chicken cubes into the soup mixture.
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9. Increase heat and cook to desired serving temperature; stirring frequently.
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10. Ladle soup into individual bowls, and garnish with additional shredded cheese, tortilla strips, and green onions. Sour cream can also be added if desired.
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This tastes even better the next day; if there are any leftovers!

920

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bag Boneless, Skinless, Chicken Tenders (3 Pounds, Cooked And Cubed), 2 cans (10 3/4 Oz. Size) Cream Of Chicken Soup, 1 can Rotel Tomatoes (10 Ounce Can, I Use Mild), 1 envelope Taco Seasoning Mix (1 Ounce Package), and more.

Yes, Grandma Pammy’S Five Can Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!