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Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Creamy chicken tortilla soup made with leftover chicken, half-and-half, and condensed soup for a restaurant-quality experience.
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 dried cilantro
  • 0.25 teaspoon ground white pepper
  • 1 bay leaf
  • 1 pound cooked chicken, shredded
  • 0.66666668653488 cup drained and rinsed canned corn
  • 0.5 cup half-and-half
  • 0.25 cup tortilla strips
Instructions:
  • In a large saucepan over medium heat, sauté onion and garlic in olive oil until onion is soft and translucent, about 5 minutes.
  • Combine broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf in a pot; bring to a boil. Stir in chicken, corn, and half-and-half; cover and simmer for 30 minutes.
  • Serve in bowls and garnish with crispy tortilla strips.

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