I first discovered and posted this recipe seven years ago, and it has remained one of my favorite soups all these years. I am particular about my tortilla soup. I don’t like the “broth-y” type so much – I prefer it more tomato soup-based and creamy. I searched high and low to find this recipe, and it is the closest I have found to the country club tortilla soup that I fell in love with many years ago.
I mean, what’s not to love?? A tomato and broth base, with shredded chicken, avocado, sour cream, cheese and tortilla strips?? It’s a great comforting meal, perfect for the cold winter months!
Whether you are a lover of the cold or just trying to survive until spring, this chicken tortilla soup with warm your belly and warm your heart!! Give it a try.
Chicken Tortilla Soup
Ingredients
- 2 Tbsp Zesty Italian Dressing
- 2 cloves garlic, minced
- 2 14 1/2 oz cans chicken broth
- 1-1/2 cups water
- 1-1/2 lbs boneless, skinless chicken breasts (it's ok if frozen)
- 2 15 oz cans tomato sauce
- 4 cups tortilla strips (or coarsley crushed chips)
- 1/2 cup shredded Monterrey Jack cheese
- 1/3 cup sour cream
- 1 large avocado, peeled, pitted and chopped
- 2 Tbsp cilantro, chopped
Instructions
- Mix dressing and garlic in large saucepan; cook on medium-high heat 1 minute, stirring occasionally. Gradually add broth and water, stirring until well blended.
- Add chicken. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through.
- Remove chicken from broth mixture; cool slightly. Pour broth through a fine-mesh strainer and return broth to pan.
- Shred chicken and return to pan. Stir in tomato sauce. Cook on medium-high heat until heated through, stirring occasionally.
- Ladle soup into bowls and add toppings, as desired.
Notes
Source: Kraft Foods
Tortilla soup is one of my favorites. Is there anything you could substitute for the Italian dressing? Thanks!
Katie – the Italian dressing just gives it an extra little zing, but if you don't like it or don't have it on hand, you can just leave that ingredient out.
This soup is delicious for spring and summer, as it cools down, the flavor is wonderful. In fall and winter, just as delicious when kept warm.