Southwest Chicken Soup Recipe

Ingredients

4 Tablespoons Butter
1 Extra Large Sweet Onion, Small Diced
10 Ounce Can Rotel® Diced Tomatoes & Green Chilies, Original, Undrained
2 (4 Ounce) Cans Mild Diced Green Chiles
15 Ounce Can Ranch Style® Beans, Undrained
10 .5 Ounce Can Cream of Mushroom Soup
10 .5 Ounce Can Cream of Chicken Soup
5 Cups Chicken Broth
1 Chicken Taco Packet
2 ½ Pounds Boneless Skinless Chicken Breast
10 Count Package Corn Tortillas, Diced into 1” Pieces
Sour Cream
Sharp White Cheese, Shredded
Corn Chips, Optional

Preparation

Step 1

In a large skillet add butter and sauté onions until soft and they have started to brown.

In a crock pot, add the onions, Rotel®, green chiles, Ranch Style® Beans, cream of mushroom and cream of chicken soup, chicken broth and chicken taco packet; stirring to combine. Add the chicken breast, cover and cook for 3 hours on high. At the 3 hour mark add the diced tortillas and continue cooking for 1 hour or until tortillas have dissolved. Remove the chicken, shred and return back to the crock pot and stir to combine.

Serve the soup with sour cream, shredded cheese and corn chips