Creamy Chicken Tortilla Soup

Quick! We may be running out of time! Soup season is coming to a close. We’re OK with that in some respects. The frozen lake is taunting the boys. They’d rather swim IN it than fish ON it!

That being said, I love the fact that soup is still a meal-time option. This concoction is a combination of several recipes that I tailored to our families taste buds. Honestly, it turned out amazing! 

Click here for a printable pdf of Creamy Chicken Tortilla Soup!

Your DoAhead Friend,

Cindy

Creamy Chicken Tortilla Soup
Print Recipe
Goldilocks would love this "not too hot", "not too cold" soup. It's got just enough zest to make a statement but it's spiciness isn't over the top. It's JUST right!
Servings Prep Time
6-8 25 Minutes
Cook Time
30 Minutes
Servings Prep Time
6-8 25 Minutes
Cook Time
30 Minutes
Creamy Chicken Tortilla Soup
Print Recipe
Goldilocks would love this "not too hot", "not too cold" soup. It's got just enough zest to make a statement but it's spiciness isn't over the top. It's JUST right!
Servings Prep Time
6-8 25 Minutes
Cook Time
30 Minutes
Servings Prep Time
6-8 25 Minutes
Cook Time
30 Minutes
Ingredients
Servings:
Instructions
  1. Bake chicken breasts in an open dish at 300 for 25 minutes. (They can bake while your prepping other ingredients.) If you like more "zip", sprinkle taco or fajita seasoning on the chicken prior to baking.
  2. Saute onions and peppers in canola. Once tender add corn. Turn up heat so you "char" the corn. Keep a close eye...you want to slightly blacken but not burn. Reduce temperature and add Ro-Tel. Stir until heated through. Remove from cook-top.
  3. In a separate pan (preferably a stockpot) bring broth to a simmer. Whip in cream with a whisk. Add seasoning, Ro-Tel mixture, and shredded chicken. Simmer until heated through (approximately 15 minutes). Reduce heat to low.
  4. While soup is kept warm, turn oven on to 425 degrees. Place tortillas on a cookie sheet. Lightly baste both sides with canola oil. Dip pastry brush in taco seasoning and coat one side of the tortillas. Use a pizza cutter to cut the tortillas in thin, 1/4 inch strips. Bake for approximately 6 minutes or until Tortillas begin to bubble.
  5. Remove Tortillas from oven. When they are cool enough to touch place them in a serving bowl next to your other soup toppings. Toppings may include grated cheese, fresh cilantro, sour cream, and guacamole.
Recipe Notes

There are several DoAhead options for this recipe. The soup freezes well. The tortilla topping can also be done in advance. (We used brown rice tortillas so we could avoid gluten...they worked great!) Of course a great "cheat" for when you're in a hurry is to skip the home-made tortilla topping and replace with crumbled chips!

You may have noticed there are no beans in this recipe. My son made a special request that we exclude them but you could easily add a 15 oz can of black beans.

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