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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

This fast, easy and delicious soup can be prepared with or without the hominy.



  • 3 cans chicken*
  • 3 cans cream of chicken soup
  • 2 soup cans milk
  • 1 soup can water
  • 2 cans corn
  • 1 can black beans, drained
  • 1 can red kidney beans, drained
  • 1 can hominy, drained and rinsed well (optional)
  • 1 jar medium heat salsa
  • 1 tablespoon cumin
  • 2 tablespoons chicken bouillon


  • Tortillas, thinly sliced
  • Cilantro
  • Shredded cheese

* or 1 large chicken breast, cooked and shredded


  1. Soup: Add all ingredients to a Dutch oven and bring to a slow simmer for about 20 minutes with the lid on.
  2. Fry sliced tortillas in oil until crispy, and drain onto a plate.
  3. Top soup with shredded cheese, avocado, crispy tortilla strips and chopped cilantro.


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