creamy chicken tortilla soup
(15 ratings)
This is a great take on a Southwestern favorite. Perfect for a chilly evening.
Blue Ribbon Recipe
The aroma of this chicken soup while cooking makes you practically giddy to fill up your bowl and give it a try! It's creamy and filled with Southwest flavor. Easy to make, this is guaranteed to warm ya up on a cold night.
— The Test Kitchen
@kitchencrew
(15 ratings)
yield
12 serving(s)
prep time
1 Hr
cook time
2 Hr
method
Stove Top
Ingredients For creamy chicken tortilla soup
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1 lgrotisserie chicken, boned and skinned
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1 pkgcream cheese (8 oz)
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1 pkgtaco seasoning mix
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1 lgstalk celery, sliced thin or chopped
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2carrots, peeled and chopped
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1 canpetite diced tomatoes (14.5 oz)
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1 canmild green chilies (these come in small cans, 4 oz)
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1 qtchicken broth
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1 smyellow onion, chopped
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4+ cwater (as needed)
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1 pkgshredded cheddar, jack or Mexican blend cheese (8 oz)
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salt and pepper, to taste
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1-2avocados, sliced (optional)
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1 pkgtortilla chips
How To Make creamy chicken tortilla soup
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1Break up boned chicken into bite-sized pieces.
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2In a large soup pot, combine all ingredients except the tortilla chips, shredded cheese, and the avocados. Cook over medium heat until soup comes to a boil. Reduce heat to low. Cover and simmer for a couple of hours, stirring occasionally.
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3To serve, put tortilla chips in the bottom of a bowl. Ladle hot soup on top. Sprinkle with cheese and add avocado slices, if desired. This is terrific served with cornbread or cheese bread.
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