Cheesy Southwestern Chicken Tortilla Soup

This is the cheesiest chicken tortilla soup you'll ever make and it's full of corn, chicken and so much more but it's also the easiest soup ever!
  • 3 Chicken Breasts
  • 15 Ounce Jar Tostitos Salsa Con Queso
  • 1 Can Cream of Potato Soup
  • 1 Cup Sour Cream
  • 1¾ Cups Chicken Broth (or 1 14.5 ounce can) *see note
  • ½ Can Fire Roasted Diced Green Chiles * see note
  • 2 Cups Frozen Corn *see note
  • 1 Packet Taco Seasoning *see note
  • ¼ Cup Chopped Cilantro, fresh *see note, plus more for garnish
  • Tostitos Scoops Chips
  1. Preheat the oven to 350 degrees.
  2. Sprinkle salt and pepper on each side of the chicken and place in a baking dish. Cover with foil and bake for 30 minutes.
  3. Remove from the oven, and using two forks, shred the meat and set aside.
  4. In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth. Whisk to combine.
  5. Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken. Bring to a simmer and serve or keep on low for an hour or two.
  6. Serve with Tostitos Scoops chips.
  7. Store in a plastic container, sealed in the fridge for up to 1 week. Do not freeze.