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How to Make Easy Chicken Tortilla Soup
- In a large stock pot, combine 1 (10.75 ounce) can condensed cheese soup and 4 cups of chicken broth (or vegetable broth for a vegan version).
- Gently stir in 2 cups cooked chicken, shredded (or 2 cups of your favorite cooked vegetables, such as black beans, corn, or zucchini).
- Add 1 (15 ounce) can of your favorite salsa, 1 (15 ounce) can of corn, drained, 1 tablespoon chili powder, and 1 1/2 cups shredded cheddar cheese.
- Bring the soup to a simmer over medium heat. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Serve hot in bowls. Top each serving with extra shredded cheddar cheese, a handful of tortilla strips, and a dollop of sour cream (or vegan alternative).
- Garnish with chopped cilantro or green onions for an extra pop of freshness and flavor.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
49g
Fat
56g
Carbs
18g