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