Chicken Tortilla Soup


by: frugalantics

A wonderful creamy soup filled with flavors of the Southwest.


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serves: 6

4-6 green onions, chopped

2 cloves garlic, minced

1 can chopped green chiles

1/2 stick butter (or 1/4 cup olive oil)

2 14 ounce cans tomatoes with chiles (like Rotel)

2 14 ounce cans chicken broth (or 4 cups homemade)

1 cup chopped cooked chicken

1 8 ounce brick cream cheese

4 small corn tortillas, cut into small squares

salt and pepper to taste

1/2 tsp cumin

1/4 tsp garlic salt

Nutrition Facts
Chicken Tortilla Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 419

  • Total Fat: 27 g
  •     Saturated Fat: 13.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 104.8 mg
  • Sodium: 868.8 mg
  • Total Carbs: 14.1 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 2.6 g
  • Protein: 30.4 g

how is this calculated?

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1.  In a stockpot, saute the green onions, garlic and green chiles in the butter or olive oil. When soft, add the tomatoes and chicken broth. Bring to a boil. Add the chicken and simmer 20 minutes. Add the cream cheese and tortillas, stirring to melt the cream cheese. Add the seasonings, stir through and serve.

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