The recipe
A Creamy Tortilla Soup with the Tortillas Built In
Chicken Tortilla Soup combines chicken, broth, cream of chicken soup, yogurt, green chiles and garlic, with strips of corn tortilla added near the end for texture and corn flavor.
Why it matters
Why This One Is Worth Bringing Back
This Chicken Tortilla Soup is worth keeping because the tortillas are not merely a garnish. Torn corn-tortilla strips are added to the soup itself, where they soften into a base made from chicken, broth, cream of chicken soup, yogurt, onion, green chiles and garlic.
That makes the recipe distinct from versions built around a clear broth with crisp tortilla strips scattered on top. Here, the tortilla is part of the texture of the soup rather than a finishing accessory.
The site does not yet have a documented cookbook source for this recipe, so it is being preserved as a legacy record rather than assigned a provenance we cannot support. For another Southwestern-leaning legacy recipe, see Texas Beef Skillet; for a fresher side in the same flavor neighborhood, Guacamole is a natural companion.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the preserved recipe card. When a note comes directly from the existing recipe record, we will say so.
Add the tortillas when the recipe does
The corn-tortilla strips are meant to soften into the soup. If you want crisp strips on top too, treat those as an additional serving garnish rather than replacing the strips in the preserved recipe.
Use the salsa only if you want it
The legacy recipe lists salsa as optional, so that is already a record-supported way to push the soup toward more tomato and chile flavor.
Keep provenance separate from popularity
This may be a familiar style of soup, but the specific source has not yet been documented. The site should preserve the recipe without inventing a cookbook, contributor or family story around it.
Recipe card
The Preserved Recipe
Chicken Tortilla Soup
Ingredients
- 1 lb chicken cubed
- 49 oz chicken broth one 49oz can
- 26 oz cream of chicken soup one 26oz can
- 16 oz plain yogurt
- ½ onion chopped
- 8 oz can chopped green chilis
- 1 clove garlic minced
- 1 cup salsa optional
- 15 corn tortillas torn into strips
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Cook chicken all the way through either by baking or grilling on the stovetop. Let cool, and chop into bite-sized pieces.
- Sauté onion until translucent.
- Mix the chicken, onion, broth, cream of chicken, yogurt, salt, pepper, green chilis, garlic and salsa in a large pot.
- Thoroughly heat through. 15 minutes before serving, add the tortillas to the soup to add texture and a nice corn flavor.
- Serve, and enjoy!
Nutrition
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