Description
This hearty Southwestern Chicken Tortellini Soup combines the bold flavors of salsa, taco seasoning, and green chiles with tender chicken, sweet corn, and cheesy tortellini. It’s a comforting, easy-to-make soup perfect for a quick weeknight meal that serves 8.
Ingredients
Scale
Soup Base
- 5 cups low-sodium chicken broth
- 2 cups salsa
- ½ cup carrots, peeled and sliced
Main Ingredients
- 2 cups cooked chopped chicken
- 2 cups frozen corn kernels
- 1 (4-oz) can diced green chiles
Seasonings & Extras
- 1½ Tbsp taco seasoning
- 2 Tbsp dried minced onion flakes
- 1 (19-oz) package frozen cheese tortellini
- 1 (5-oz) can evaporated milk
Instructions
- Prepare the soup base: In a Dutch oven, combine the low-sodium chicken broth, salsa, and sliced carrots. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and let it slowly boil for 5 minutes until the carrots become tender.
- Add main ingredients: Stir in the cooked chopped chicken, frozen corn kernels, diced green chiles, taco seasoning, dried minced onion flakes, and frozen cheese tortellini to the pot.
- Cook the soup: Continue cooking over medium heat for 10 minutes, stirring occasionally to ensure the tortellini cooks evenly and the flavors meld together.
- Finish with evaporated milk: Stir in the evaporated milk, then cook the soup for an additional 5 minutes. This will add creaminess and richness to the soup.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- Frozen cheese tortellini cooks quickly; avoid overcooking to maintain texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For spicier soup, add extra diced green chiles or a dash of hot sauce.
- Substitute cooked turkey or rotisserie chicken for convenience.
