Chicken Tortilla Soup III Recipe -
Chicken Tortilla Soup III Recipe

Chicken Tortilla Soup III

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"Easy and delicious! Chicken, corn, cilantro, salsa - your favorite Mexican flavors served up hot. Viva Mexico!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
  2. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2006

Fantastic Soup! I serve this in my coffeehouse and get nothing but rave reviews from my customers! I dump all of the ingredients in a crock pot in the morning, turn it to medium and it's ready by lunch. The only thing I do differently is to whisk about 1 1/2 cups flour into the chicken broth. This gives it a little thicker consistency. I also use dried onions instead of fresh and a large can of chicken (saves alot of time!). Try it, it will be one of your favorites!

Most Helpful Critical Review
Feb 26, 2008

WOW I was disapointed. Not what I was looking for. I have been trying to find a recipe like the soup I get in resturants but this wasnt it. It was like corn chowder with chicken and spices. Very watery and a unappealing pinky color.

Jan 21, 2006

OMG!!!!! I can't say enough about this recipe. Every time I make it I get rave reviews and many requests for the recipe. I buy a rotisserie chicken from Costco, remove chicken in place of breasts) then boil the carcass along with the skin (to add additional flavor) then strain and use as the broth. I also use a couple cans of Rotel tomatoes with chiles in place of the salsa. You have to try this recipe. You will not regret it.

Sep 25, 2006

This soup was great! I doubled it, and used the meat from 2 whole chickens instead, and made my own broth. Adding tabasco gives it a good kick. Next time I think I'll saute some red peppers with the onions. If there are leftovers (if...) reduce the sauce, add some more chicken, and use as filling for enchiladas. add sauce and cheese on top. these were the best enchiladas i've ever tasted!!

Oct 24, 2003

This was not what I wanted. It was bland and tasteless. I had to add a ton of hot sauce to give it some spice at all. My 2 year old wouldn't eat it even before I added the hot sauce. My husband took one look and opted for a sandwich. I suppose I could adjust the spices, but really based on the fat content I don't think it is worth it. I will try a different recipe next time.

Mar 04, 2007

This was very flavorful and yummy! I used 2C. half & half and 2C. skim milk and it was still very creamy. Like other reveiwers I also put some of the cheese directly in the soup. Next time I may add black beans.

Jun 27, 2003

Really good and easy. I confess that I was beginning to wonder as I combined the various ingredients (the creamed corn made me especially nervous), but it turned out to taste like what I'd expect from my favorite Mexican restaurant. My husband raved about it! Definitely a keeper!

Dec 03, 2005

Delicious recipe! I diced and cooked the chicken breasts with the onion mixture to save time. I pre-mixed 2 tbsp of cornstarch with the broth as a thickener instead of using flour. I substituted fat-free half and half and used only 2 cups. I also substituted a can of rotel for the salsa as suggested by another reviewer. I don't like creamed corn, so I used frozen corn instead. I garnished with the cheese, cilantro, sour cream, chips and diced avocado. Served with warmed, buttered flour tortillas. Yummy! Thank you for the recipe!


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  • Calories
  • 852 kcal
  • 43%
  • Carbohydrates
  • 65.7 g
  • 21%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 48.9 g
  • 75%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 41.3 g
  • 83%
  • Sodium
  • 2166 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

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