Ten Can Chicken Tortilla Soup Recipe

Name: Ten Can Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Chicken Breasts, Fresh Or Thawed; 2 Tablespoons Extra Virgin Olive Oil; 3 cloves Garlic, Minced; 1 whole Small White Or Yellow Onion, Minced; 2 cans (14 Oz. Can) Chicken Broth (or A 26-32 Oz. Carton); 2 cans (14 Oz. Can) Beef Broth (or A 26-32 Oz. Carton); 2 cans (10.75 Oz. Can) Condensed Tomato Soup; 2 cans (14.5 Oz. Can) Stewed Tomatoes; 2 cans (10 Oz. Can) Rotel (Mild Or Original); 2 teaspoons Ground Cumin; 2 Tablespoons Cilantro, Roughly Chopped (or Less, If Using Dried); 1 bag (16 Oz. Bag) Frozen Sweet Corn; Tortilla Chips For Serving; Monterey Jack Cheese, Shredded, For Serving; Sour Cream For Garnish; Avocado, Sliced, For Garnish

Servings: persons

4 whole Chicken Breasts, Fresh Or Thawed
2 Tablespoons Extra Virgin Olive Oil
3 cloves Garlic, Minced
1 whole Small White Or Yellow Onion, Minced
2 cans (14 Oz. Can) Chicken Broth (or A 26-32 Oz. Carton)
2 cans (14 Oz. Can) Beef Broth (or A 26-32 Oz. Carton)
2 cans (10.75 Oz. Can) Condensed Tomato Soup
2 cans (14.5 Oz. Can) Stewed Tomatoes
2 cans (10 Oz. Can) Rotel (Mild Or Original)
2 teaspoons Ground Cumin
2 Tablespoons Cilantro, Roughly Chopped (or Less, If Using Dried)
1 bag (16 Oz. Bag) Frozen Sweet Corn
Tortilla Chips For Serving
Monterey Jack Cheese, Shredded, For Serving
Sour Cream For Garnish
Avocado, Sliced, For Garnish

1
Brown chicken breasts (salt and pepper lightly, if desired) and shred into small pieces while still warm. (You can use canned chicken if you're in a rush. It's not quite as good, but it's close.) Set aside.
2
Heat olive oil over medium-high heat in a large stock pot. Once hot, add garlic and onion and saute until onions are translucent and garlic is just starting to brown. Turn heat down to medium-low. Add the chicken and beef broth and the tomato soup. Stir to combine.
3
Allow to heat for 5-8 minutes, then add the stewed tomatoes (you may want to chop these up a bit if they're large pieces), and Rotel (you can use anywhere from 1 can of mild to 2 cans of original, which will adjust the heat of the final product according to taste). Add cumin and cilantro (if using dried) to taste and stir. Allow to come to a gentle boil, then turn heat down to low. Add shredded chicken.
4
Allow to simmer for 40 minutes. Add corn and allow to simmer for another 5-8 minutes.
5
Serve with crushed tortilla chips and Monterey Jack cheese in the bottom of the bowl, and top with soup. Garnish soup with a little more cheese, sour cream and avocado.
6
(Note: I modified this from a recipe I found on another website, www.quick-and-easy-dinner.com.)

691

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 4 whole Chicken Breasts, Fresh Or Thawed, 2 Tablespoons Extra Virgin Olive Oil, 3 cloves Garlic, Minced, 1 whole Small White Or Yellow Onion, Minced, and more.

Yes, Ten 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.

Ten Can Chicken Tortilla Soup

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