Cook / Hispanic / Hot Dip

Chicken Tortilla Soup Hot Dip


Did you know?  Amelia makes the BEST Chicken Tortilla Soup on the planet.  No, really – I can’t even order it in restaurants anymore!  So when she gifts me with with soup this good, nothing goes to waste.  Here, Amelia’s Chicken Tortilla Soup meets another one of our personal favorites – hot dip!  Hot, gooey, stringy deliciousness.  This hot dip makes a great queso dip.  It also pairs amazingly with Homemade Tortilla Chips!


Chicken Tortilla Soup Hot Dip

1 cup leftover Chicken Tortilla Soup, liquid drained off
1 cup mayonnaise
1 cup freshly grated mozzarella cheese
1/2 cup freshly grated Romano Cheese
1/2 cup freshly grated Monterey Jack Cheese

Preheat oven to 375.  In a bowl, mix together all ingredients until well combined.  Spread mixture into an oven-safe dish such as a 8×8 Pyrex, pie pan or ramekin.  Bake for 30-40 minutes or until hot, bubbling and golden on top.

IMG_4368 IMG_4371 IMG_4381 IMG_4397

Serve hot with tortilla chips or maybe some Fritos!

Eat Well!


Make ahead tip:  This dip can be made days in advance, stored in the refrigerator and put in the oven when ready to bake.

One thought on “Chicken Tortilla Soup Hot Dip

  1. Pingback: Locking it Down with CPM – Day 2 | Cook Plant Meditate

Got comments? Add them here...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s