Chicken Tortilla Soup

I discovered this Southwestern chook Tortilla Soup recipe in university and although I’ve occasionally felt a bit guilty for a way ridiculously dangerous it's miles thanks to that salsa con queso, cream of potato soup AND bitter cream I still love it.

There are a lot of chicken taco, chicken tortilla, and cheesy tortilla soup recipes out there but this is the one that everyone obsesses over. I actually don’t have the original recipe from the Gillespie family, and I’m not sure how to reach out to them to get it, so this is just the one in my head. 

INGREDIENTS:

• 3 Chicken Breasts
• 15 Ounce Jar Tostitos Salsa Con Queso
• 1 Can Cream of Potato Soup
• 1 Cup Sour Cream
• 1 3/4 Cups Chicken Broth (or 1 14.5 ounce can) *see note
• 1/2 Can Fire Roasted Diced Green Chiles * see note
• 2 Cups Frozen Corn *see note
• 1 Packet Taco Seasoning *see note
• 1/4 Cup Chopped Cilantro, fresh *see note, plus more for garnish
• Tostitos Scoops Chips

MANUAL

1. Preheat the oven to 350 degrees.
2. Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
3. Cover with foil and bake for 30 minutes.
4. Remove from the oven, and using two forks, shred the meat and set aside.
5. In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth.
6. Whisk to combine.
7. Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken.
8. Bring to a simmer and serve or keep on low for an hour or two.
9. Serve with Tostitos Scoops chips.

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