Creamy Chicken Tortilla Soup

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.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

Ladle into bowls and top with tortilla strips.

NUTRITION FACT

Per Serving: 337 calories; protein 22.4g; carbohydrates 16.6g; fat 19.5g; cholesterol 71.8mg; sodium 1454.1mg.

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