Cheesy Southwestern Chicken Tortilla Soup

Ingredients

• 3 Chicken Breasts
• 15 Ounce Jar Tostitos Salsa Con Queso
• 1 Can Cream of Potato Soup
• 1 Cup Sour Cream
• 1 3/4 Cups Chicken Broth or 1 14.5 ounce can *see note
• 1/2 Can Fire Roasted Diced Green Chiles * see note
• 2 Cups Frozen Corn *see note
• 1 Packet Taco Seasoning *see note
• 1/4 Cup Chopped Cilantro fresh *see note, plus more for garnish
• Tostitos Scoops Chips

Instructions

1. Preheat the oven to 350 degrees.
2. Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
3. Cover with foil and bake for 30 minutes.
4. Remove from the oven, and using two forks, shred the meat and set aside.
5. In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth.
6. Whisk to combine.
7. Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken.
8. Bring to a simmer and serve or keep on low for an hour or two.
9. Serve with Tostitos Scoops chips.
10. Store in a plastic container, sealed in the fridge for up to 1 week. Do not freeze.

Base Recipe adapted from this SITE