How to Make Chicken Tortilla Soup with Cream Cheese - A Step-by-Step Guide

There are few dishes that can warm you up on a cold day like a piping hot bowl of Chicken Tortilla Soup. This Mexican-inspired soup is not only delicious, but also incredibly easy to make. And if you want to take it up a notch, adding cream cheese to the mix creates a creamy and decadent twist that will have your taste buds singing. The combination of tender shredded chicken, zesty tomatoes, and savory spices all meld together to create a comforting and satisfying meal.

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Ingredients

  • 1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup)
  • 1 pound frozen chicken tenders
  • 1 (15.25 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes with green chile peppers, drained
  • 1 (15 ounce) can black soy beans, drained
  • 1 cup frozen bell pepper and onion mix
  • 1 (8 ounce) package cream cheese
  • ¼ teaspoon adobo seasoning, or to taste
  • 1 tablespoon chopped fresh cilantro, or to taste
  • 1 cup corn chips

Information

  • Prep Time: 15 mins
  • Cook Time: 4 hrs
  • Total Time: 4 hrs 15 mins
  • Servings: 6
  • Yield: 6 servings

  • Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
  • Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.
  • Ladle into bowls and top with corn chips.
  • Nutrition

    444 cal.

    • Total Fat: 24g
    • Saturated Fat: 11g
    • Cholesterol: 90mg
    • Sodium: 939mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 29g
    • Vitamin C: 4mg
    • Calcium: 143mg
    • Iron: 3mg
    • Potassium: 501mg