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Gametime Mexican Chicken Soup

Gametime Mexican Chicken Soup

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

Read the Story Behind the Recipe

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15 min
Prep Time
1 hr 45 min
Total Time



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


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.

Read the Story Behind the Recipe

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.

Tip #4

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 serving without cheese topping)

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