Creamy Chicken Tortilla Soup
I swiped this creamy chicken tortilla soup 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.
The first time I tried it all of my kids were coming home for Christmas and it was the “first night in” – total chaos. This was the perfect answer, it was in the crock pot set on low, ready for guests to grab a bowl. I had some toasted tortilla strips on the counter and a big bowl of salsa. It was the perfect dinner buffet for a busy night with people coming and going at different times.
This creamy chicken tortilla soup 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 a bowl, and perfect this time of year.
- 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
- 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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