A quick, creamy chicken tortilla soup from Katrina Boleware â cream of chicken soup, fiesta nacho cheese soup, green chilis, and cooked chicken heated together and served over crispy tortilla chips.
Ingredients
1 (10.5 oz) can cream of chicken soup
1 can (4 oz.) chopped green chilis
2 (10.5 oz cans) milk (use empty soup can to measure)
1 (10.5 oz) can fiesta nacho cheese soup
2 chicken breasts, cooked and shredded
Tortilla chips for serving
Instructions
Combine the cream of chicken soup, fiesta nacho cheese soup, chopped chilis, and milk in a pot.
Add the cooked shredded chicken and stir to combine.
Heat through over medium heat, stirring occasionally.
Serve with crushed tortilla chips on top or stir in just before serving if desired.
Chips go in last: Add the tortilla chips right before serving so they stay crispy â or serve them on the side for dipping.
Quick weeknight soup: Rotisserie chicken works perfectly here and saves the prep time.
