Cheesy Southwestern Chicken Tortilla Soup

An easy, cheesy soup made on the stovetop. From Mama T.

2-3 chicken breasts—cooked and shredded

15 oz jar salsa con queso 

1 can cream of potato soup

1 c sour cream

1 can chicken broth (14.5 oz)

1 can diced green chilies (undrained if you want it spicy, drained for milder— my preference, omitted if you want no spice)

2 ½ c frozen corn Or 2 cans corn, drained

1 packet taco seasoning

¼ c chopped cilantro (optional)

Tortilla chips

In large pot over medium heat add salsa con queso, cream of potato soup, sour cream and broth. WHISK together.

Switch to wooden spoon and add chilies, corn, taco seasoning, chicken and cilantro.

Bring to a simmer and serve or keep on low heat 1-2 hours.

Serve with tortilla chips.

Feeds 6.

Note: If you want a comforting soup with no spice, omit the green chilies, and use mild taco seasoning and mild salsa con queso. It’s a different flavor soup but also delicious.