Description
A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn’t get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 2 (14 ounce) cans chicken broth
- 1 (10.75 ounce) can condensed Cheddar cheese soup
- 1 cup picante sauce
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- ¼ teaspoon ground white pepper
- 1 bay leaf
- 1 pound cooked chicken, shredded
- ⅔ cup drained and rinsed canned corn
- ½ cup half-and-half
- ¼ cup tortilla strips
Instructions
- Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent
- about 5 minutes.
- Add broth
- condensed soup
- picante sauce
- chili powder
- oregano
- cumin
- cilantro
- pepper
- and bay leaf; bring to a boil. Add chicken
- corn
- and half-and-half. Cover and simmer for 30 minutes.
- Ladle into bowls and top with tortilla strips.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6