Best 5 Creamy Chicken Tortilla Soup Recipes

CREAMY CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
• Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
• Ladle into bowls and top with tortilla strips.

CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®

Steps:

• Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
• Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• Combine tomatoes, broth, beans and corn in medium saucepan.
• Stir together and bring to a boil.
• Reduce and bring to a simmer, add chicken and heat through.
• Turn off heat and stir in cilantro.
• Top each bowl of soup with cheese and crushed tortilla chips.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• 1. Break up boned chicken into bite-sized pieces.
• 2. In 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.
• 3. To 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.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• In a large pot over medium heat, sauté the garlic and onion in the margarine or butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half and half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons of the cilantro. Stir and continue to cook for 15 minutes. Crumble tortilla chips into individual bowls. Add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining cheese and cilantro and serve. Per serving using low sodium chicken broth: 730 cal.; 36 g pro.; 71 g carb.; 33 g fat (16 sat., 10 monounsat., 3 polyunsat., 4 other); 125 mg chol.; 1391 mg sod.; 5 g fiber; 10 g sugar; 42 percent calories from fat.