Comida Kraft
Recipe Box

Chicken Tortilla Soup

Prep Time
15
min.
Total Time
40
min.
Servings

6 servings, about 1 cup each

Enjoy this Chicken Tortilla Soup, a Southwestern cousin of Mom's chicken soup. Like its popular relative, it'll make you feel good all over.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
  • Meanwhile, finely chop remaining tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
  • Serve topped with cheese and tortilla strips.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

Serve with a small roll and mixed green salad tossed with your favorite KRAFT Dressing.

Substitute

For less zip, prepare using TACO BELL® Thick & Chunky Mild Salsa.

Servings

  • 6 servings, about 1 cup each

Nutritional Information

Serving Size 6 servings, about 1 cup each
AMOUNT PER SERVING
Calories 250
Total fat 10g
Saturated fat 4.5g
Cholesterol 40mg
Sodium 830mg
Carbohydrate 23g
Dietary fiber 3g
Sugars 3g
Protein 18g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Loved the recipe but changed up a few things. Loved the recipe but changed up a few things. I grilled and shredded 2-3 chicken breasts. I added 1 can drained black beans. Instead of frozen, I used 1 can drained shoepeg corn. Also added 1 tbsp. cumin, 1 tsp garlic powder and to make it a little spicy, 1/2 to 1 tbsp cayenne pepper. Topped with sour cream.
Date published: 2012-01-03
Rated 5 out of 5 by from I made this last night, and i must say I was VERY Pleasantly suprised. I made this last night, and i must say I was VERY Pleasantly suprised. My husband is Mexican and is very picky about his "mexican" food. I have made a tortilla soup that took much longer and had many complicated ingredients, but this simple recipe was WAY better. It was DELICIOUS!!!!! I could not stop saying WOW this is great. I did leave out the tortillas in the soup and just topped w/ crushed tortilla chips and it was still great! I used leftover chicken and just sauteed w/ some poultry seasoning, cumin, garlic/onion, then added the other ingredients (i also added half a can of diced tomatoes to make less spicy for my young kids...my kids loved it age 3, 7, and 9) Thanks Kraft for a great EASY recipe....A KEEPER!
Date published: 2010-12-28
Rated 5 out of 5 by from We lived in San Antonio for 4 years and I totally got addicted to Chicken Tortilla Soup. We lived in San Antonio for 4 years and I totally got addicted to Chicken Tortilla Soup. When we moved to CA I wanted to keep up my "addiction." When I saw this recipe I thought it was almost to simple to be good, well I was wrong!! This is absolutely delicious!! It actually came pretty close to the soup at my favorite place in San Antonio. I still cant get over how good this was being that is was SO simple and easy to make. The one thing I did do different is I fried the corn in a pan first to give it a extra layer of flavor. The one thing bad is that you will have to eat it all that night because the leftovers are not the best. The tortillas kind of break down in the liquid over night so I would plan on making just enough for one night or maybe try to freeze the leftovers next time.
Date published: 2009-08-19
Rated 5 out of 5 by from Yummy! Yummy!! Quick, easy, and everyone liked it. I put the salsa in the blender before adding it to the broth so my picky son wouldn't question what was floating in his soup. Also, added black beans and rice to make it more filling. I think next time I'd pull the chicken apart with a fork rather than having chunks. Watch the tortillas in the oven - they toasted in less than 10 minutes - but they were a great addition on top of the soup (I didn't put them in with the broth).
Date published: 2008-01-11
Rated 5 out of 5 by from Excellent! Excellent! I used a lemon pepper rotisserie chicken from the store that I just pulled the meat off of. I cooked onion with garlic, salt, pepper, and cumin prior to adding the chicken. I also added cilantro, black beans, and a can of green chilis to the soup. I also added a thing of lime juice. My husband is Mexican, and his only complaint about this dish was "not enough lime juice" (he likes his lime!!). Excellent with sour cream, avacado, and cheese on top.
Date published: 2009-03-09
Rated 5 out of 5 by from I used kraft's recipe as a base and then added about 1 cup of sour cream and about 1/2C total of... I used kraft's recipe as a base and then added about 1 cup of sour cream and about 1/2C total of red, yellow and green bell pepper sliced thin (found in the freezer section of grocery store) and 1/2C onion sliced thin (was in the pepper mix in the freezer section...is called fajita or stir fry pepper mix). I thickened it a touch with flour and it is DIVINE! The tortilla strips add the perfect crunch to the soup. I will continue to make this! YuMMY!
Date published: 2010-09-16
Rated 4 out of 5 by from I love tortilla soup, and thought might as well give htis one a try. I love tortilla soup, and thought might as well give htis one a try. It was pretty good. I added the whole 16 oz jar of salsa to make it a bit more spicy. I then added a few drops of Franks Hot Sauce to my bowl! It tasted so much better this way! I also just crushed already made tortilla chips instead of cutting and baking. In addition I also bought a rotisserie chicken, instead of baking one to save time! It was a huge hit:)
Date published: 2008-11-11
Rated 5 out of 5 by from Fabulous and so easy! Fabulous and so easy! I browned the chicken using taco seasoning to add a little more taste to the final dish. I also added more corn (to increase our daily veggie intake). Instead of baking tortillas, we just used tortilla chips crumbled on top of the soup (w/the cheese). All-in-all, such an easy, quick recipe and tasted so good. Hubby went back for 3rds he loved it so much. This will be a staple in the winter months.
Date published: 2009-05-06
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