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 :
- 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.
- 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.
- Ladle into bowls and top with tortilla strips.
