Creamy Chicken Tortilla Soup

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I swiped this from Tricia Yearwood’s Food Network Show a couple of weeks ago because it looked so good. When I read the reviews online a couple of days later every single person who had tried it after they watched the show gave it a thumbs up and a 5 star rating so I knew it had to be a winner.

This is super easy, it’s really just a matter of roasting your chicken breasts and then opening a bunch of cans, lining up your seasonings and other ingredients and then dumping everything in a BIG pot – this makes a lot of soup so use a large dutch oven or stock pot.  You could easily serve 8 people with this recipe and you might even have a little left over for lunch the next day depending on the size of your servings.

Yes, you could use a rotisserie chicken but I can’t imagine that one bird would render enough meat so either stick with 4 large chicken breasts or pick up two birds from the rotisserie stand.

I love this soup, it’s true comfort food in bowl and perfect this time of year.

One other thing, if you pull her recipe off the Food Network Website you’ll see that I made a few changes. First off, Tricia’s recipe called for mild salsa but I wanted my soup to have some kick so I stepped it up and used hot salsa (it was just right for us) – you can go either way depending on your taste buds. She also boils her chicken breasts but I roast mine with olive oil and salt and pepper – I just think they have more flavor that way. She uses crushed tortilla chips in the bottom of the soup bowl instead of frying corn tortilla’s and putting them on top. This is a no brainer – it takes 5 minutes to fry up fresh tortilla’s  and they make all the difference in the world to a bowl of soup.

Ingredients:

3 tbsp. butter
1 tsp. minced garlic
1 medium onion finely chopped
2 tbsp. flour
3 cans chicken broth
1 quart half-and-half (or 4 cups)
1 can cream of chicken soup
1 cup hot salsa
4 large boneless chicken breasts cooked
1 can black beans
1 can kidney beans
1 can corn
2 tsp. cumin
1 pkg. fajita seasoning
1 pkg. shredded cheese (I used a blend of cheddar and monterey jack)
4 corn tortilla’s and a little vegetable oil for frying

Instructions:

Start by roasting the chicken breasts on a heavy baking sheet sprayed with Pam or coated with parchment paper. Season the breasts generously with salt and pepper and coat with olive oil. Roast at 400 degrees for 20-30 minutes. Remove and cool. Cut into bite size pieces.

Open the canned beans and corn and put them into a colander. Give them a rinse to get rid of the canning juices, then let them drain while you go the next step.

Melt butter in large dutch oven, saute onion until soft, then add garlic for just a minute until fragrant. Add flour and stir for 1 minute. Add the broth and half-and-half.  Stir in the rest of ingredients, bring to a boil and then reduce heat and let simmer for 15 minutes.

Slice the tortilla chip into 1/2″ strips and fry in a non-stick skillet that’s been coated with vegetable oil over medium high heat. Watch it carefully, it only takes a few minutes for these to go from yellow and soft to brown and crunchy!

Serve the soup in deep bowls topped with tortilla strips and shredded cheese!

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