Tortilla Soup


One of the recipes that I make probably the most often in the fall and winter months is a tortilla soup recipe from my mom. My family loves soup, especially on cold days like today. Adam adores this soup and would probably eat it everyday, so it has been a “keeper”. 🙂 Hope you find you like it too.



• 3-4 boneless chicken breasts – cut into small cubes before cooking
• 2 large cans of chicken broth (or 4 small cans)
• 1-2 cans corn
• 1 large chopped onion (peel onion, cut into 4’s, put in blender with water, & drain off water)
• Salsa (to taste)
• Mexican diced tomatoes
• Frozen Hash Browns
– Velvetta Cheese (about 1/2 of one big box)

1. Cook all ingredients, except cheese, for about ½ hour (@ simmer with lid on)
2. Once the chicken looks done and potatoes are soft, then put some cubes of velvetta cheese in until melted.
3. Add fried corn tortillas (I just buy in the dressing section at the grocery store next to the croutons Tortilla strips) to the side when ready to serve.


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