This quick video shows you how to make our cheesy (and oh-so-easy) tortilla soup. Find out firsthand why it's one of our top-rated recipes!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.

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  • Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.

  • Top with crushed chips. Serve with lime wedges.

Serving Suggestion:

Serve this hearty main-dish soup with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

Special Extra:

Chop 1 each small green pepper and onion; combine with 2 Tbsp. chopped fresh cilantro. Spoon over individual bowls of soup just before serving.

TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp.

Nutrition Facts

245 calories; 13.7 g total fat; 60 mg cholesterol; 841 mg sodium. 13.6 g carbohydrates; 16.7 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2013
This is a wonderful recipe. I cook for a crowd (80 people ish) weekly and this is by far a favorite. I tweak a few things for more flavor however. Instead of flour I use Masa instead of plain tomatoes I use Salsa and Ro-tel. And I add (based on how spicy you like it) crushed chipotle peppers in adobo sauce. This adds more flavor makes it thicker and gives it heat. Read More
(14)

Most helpful critical review

Rating: 2 stars
01/24/2016
I would make this as a dip rather than a soup. It was very thick and all velveeta. Maybe add more chicken broth and less cheese? Next time! Read More
(2)
38 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/07/2013
This is a wonderful recipe. I cook for a crowd (80 people ish) weekly and this is by far a favorite. I tweak a few things for more flavor however. Instead of flour I use Masa instead of plain tomatoes I use Salsa and Ro-tel. And I add (based on how spicy you like it) crushed chipotle peppers in adobo sauce. This adds more flavor makes it thicker and gives it heat. Read More
(14)
Rating: 5 stars
09/07/2013
This is a wonderful recipe. I cook for a crowd (80 people ish) weekly and this is by far a favorite. I tweak a few things for more flavor however. Instead of flour I use Masa instead of plain tomatoes I use Salsa and Ro-tel. And I add (based on how spicy you like it) crushed chipotle peppers in adobo sauce. This adds more flavor makes it thicker and gives it heat. Read More
(14)
Rating: 5 stars
01/05/2014
I had to adjust this as I went along but it turned out very well. I didn t have no-salt-added tomatoes or reduced sodium chicken broth so I used 3-10 oz. cans of Rotel and regular chicken broth. I also used more onion (2/3 cup chopped). I was concerned that the full package of taco seasoning would make this too salty so I only used about half the package. Well it was still too salty so I improvised by adding a half cup of heavy cream to diminish the saltiness somewhat. Seemed to work out just fine. The Rotel gave this some great flavor and a nice amount of heat. Next time I might thicken this with a little corn starch to give it a little more body. Read More
(9)
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Rating: 5 stars
05/28/2013
Hmm... YUMMYY! Read More
(5)
Rating: 5 stars
03/31/2015
I just finished making this recipe I had my own tweaks instead of Velveeta i used tostitos nacho dip and added spanish rice a little corn and black beans..... OMG its amazing my husband wants it again this weekend. Read More
(4)
Rating: 5 stars
03/24/2014
Love this soup! Creamy and not too spicy. I did add diced red peppers celery & carrots with the onions but only because I like veggies. Read More
(4)
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Rating: 5 stars
03/16/2014
Keeper...used a can of rotel and a 14oz can of diced tomatoes added extra chicken broth cause we like it thinner and more soup like. Tasted awesome and was super easy to make. Read More
(3)
Rating: 5 stars
12/30/2013
A soup that my family really enjoyed and liked even better the second day. I only had Queso Blanco Velveeta so that is what I had to use. I had a small amount of leftover corn in the fridge so I added that also. A rotisserie chicken made this soup come together quickly. I served this the tortilla chips and the lime. I think the lime adds a lot to this recipe don t omit it. My husband also added a healthy dose of hot salsa to his. The next time I make this I would like to try it with the Mexican Velveet. Read More
(3)
Rating: 5 stars
10/27/2013
This was just what I was looking for and it was so easy. I didn't have pre-cooked chicken so I added it with the tomatoes and broth to let it cook. I also added a can of corn a can of beans and a can of tomatoes with chiles for extra spice. Once the chicken was cooked I removed it and shredded it before adding it back with the cheese. I was impressed with how good this tasted in such a short amount of time. It's a keeper! Read More
(3)
Rating: 4 stars
05/30/2013
4 stars but it's my fault the recipe has a lot of potential but my chicken broth was flawed Read More
(2)
Rating: 2 stars
01/24/2016
I would make this as a dip rather than a soup. It was very thick and all velveeta. Maybe add more chicken broth and less cheese? Next time! Read More
(2)