Gametime Mexican Chicken Soup
Mexican Soup Recipe

Gametime Mexican Chicken Soup

This easy spicy soup is sure to warm up your football fans.

The Story Behind the Recipe
12
servings
15 min
PREP TIME
1 hr 45 min
TOTAL TIME

Ingredients

Soup

4 cups shredded cooked chicken

3 cups water

2 (14-ounce) cans chicken broth

1 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can black beans, rinsed, drained

1 (10-ounce) can mild enchilada sauce

1 (11-ounce) can whole kernel corn with bell peppers, drained

2 tablespoons finely chopped fresh cilantro  

2 teaspoons finely chopped fresh garlic

1 teaspoon ground cumin

Salt, if desired

Pepper, if desired

Tortilla Crisps

6 (8-inch) whole wheat tortillas

3 tablespoons Land O Lakes® Butter melted

1/2 teaspoon garlic salt

Land O Lakes® Deli American cut into thin strips, if desired

Topping

Land O Lakes® Deli American cut in half diagonally, if desired

 

 *Substitute 1 teaspoon crushed coriander.

How to make

  1. STEP 1

    Combine all soup ingredients in 6-quart saucepan or stockpot. Cook over medium-high heat 10-12 minutes or until soup comes to a boil. Reduce heat to low; continue cooking, stirring occasionally, 1 hour or until flavors are blended. Season with salt and pepper, if desired.

  2. STEP 2

    Heat oven to 400°F.

  3. STEP 3

    Cut each tortilla into fourths; place on top of each other. Cut each stack into 4 football shapes using kitchen shears. Repeat with remaining tortillas.

  4. STEP 4

    Combine melted butter and garlic salt in small bowl. Brush both sides of football-shaped tortillas with melted butter mixture. Place onto large ungreased baking sheets. Bake, turning once, 8-10 minutes or until crisp. Top each football-shaped tortilla with cheese strips to resemble football laces, if desired; continue baking 1 minute. Cool completely.

  5. STEP 5

    Ladle soup into individual bowls; top each serving with cheese triangles, if desired. Serve tortilla crisps with soup.

Tip #1

- Start with a fully cooked rotisserie chicken for super convenience! It is easiest to pull the meat off the bones when the chicken is still warm. Place shredded chicken in container with tight-fitting lid and store refrigerated up to 1 day before making soup.

Tip #2

- Cut remaining pieces of tortillas into thin strips; toss with melted butter. Bake until crisp; serve on soups, salads etc.

Tip #3

- Soup can be prepared in a 6-quart slow cooker. Combine all soup ingredients in slow cooker. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours to blend flavors. Prepare football-shaped tortillas as directed.

Nutrition

230Calories
9Fat (mg)
60Cholesterol (mg)
790Sodium (mg)
23Carbohydrates (g)
4Dietary Fiber
19Protein (g)

Reviews

Explore reviews from
our online community

  March 20, 2017

Excellent! I've made this for our family, for my mother-in-law and extended family, and in large (quadrupled) batches for a church retreat. Everyone loves it!

— says Judith
Helpful?
  October 13, 2013

Super easy! The whole family enjoyed this soup. Pinned it for others to share!

— says Lorrie L.
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