Fast & Easy Southwest Chicken Tortilla Soup - Kraft Recipes Top
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Fast & Easy Southwest Chicken Tortilla Soup

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Make It

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  • Open soups and drain 1/2 of the juice off; this is optional you can keep the juice if you want. Then pour soup into medium sized pot.
  • Start to cook on medium-high heat. Be careful you don't want it burning. When it is heated through you want to add the Velveeta Cheese. Stir until cheese is completely melted; take off of the heat.
  • Heat taco shells on baking sheet at 300°F in oven for 3 to 5 minutes, or until hot and crispy. Take taco shells and break up into chip-like pieces, and set on a serving plate or bowl.
  • Set sour cream, salsa, and onions out in seving dishes. Allow your family, or friends to fix their own bowls by pouring soup in their dish, adding "chips", and sprinkling with optional toppings.

Special Equipment Needed


You can use tortilla chips, but the taco shells give a more 'original' taste. The sour cream, salsa, and onions are completely optional, I like the soup better with out the toppings, but my husband LOVES them!!!! This is great for fast fix that looks like you spent some time in the kitchen! It is fun for ANY celebration even parties!!! ENJOY! I know I do!

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