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Creamy Chicken Tortilla Soup

I enjoyed a creamy chicken tortilla soup at a restaurant in my town, but they closed up and I have not been able to find a great version 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 include sour cream, shredded Cheddar, and avocado.

Ingreadients :

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 2 (14 ounce) cans chicken broth
  • 1 (10.5 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

Step by Step :

  1. Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.
  2. Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.
  3. Ladle into bowls and top with tortilla strips.