Betti's Kitchen Table

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Chicken Tortilla Soup

on October 9, 2013

Chicken Tortilla Soup

This recipe came from “Don’t Panic Dinner’s in the Freezer”. I currently have a gallon of this soup in my freezer and can’t wait for a cool, crisp night to heat it up and eat it! It’s quite delicious and I served it with shredded cheddar cheese, diced avocado, and sour cream as possible toppings. It was a hit!


Chicken Tortilla Soup


1 Medium onion, chopped

2 cloves garlic, minced

1-2 T olive oil

2 lbs shredded chicken (baked or boiled)

14 oz can diced tomatoes

5 oz can Ro-Tel tomatoes (I used Mild)

1-14 oz can beef broth

1-14 oz can chicken broth

1-10 oz can tomato soup

1 ½ cans of water (use the soup can)

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

½ tsp. lemon-pepper seasoning

2tsp. Worcestershire sauce

½ tsp. Tabasco


Saute onion and garlic in oil until soft and onions are translucent. Add remaining ingredients and simmer for 30 – 35 minutes.  Serve with grated cheese, tortilla chips, sliced or cubed avocado, sour cream, fresh diced tomatoes, or chopped fresh cilantro.


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