Creamy Chicken Tortilla Soup

By Kim Wiese
@kimwiese

This is a great take on a Southwestern favorite. Perfect for a chilly evening.

Rating:

★★★★★ 12 votes

Comments:

42 Comments

Serves:

Prep:

1 Hr

Cook:

2 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The aroma of this soup while cooking makes you practically giddy to fill up your bowl and give it a try! Save a little time by buying a prepared rotisserie chicken - Works like a charm.

Ingredients

1 large: rotisserie chicken, boned and skinned
1 pkg: cream cheese
1 pkg: taco seasoning mix
1 large: stalk celery, sliced thin or chopped
2: carrots, peeled and chopped
1 can(s): petite diced tomatoes
1 can(s): mild green chilis (these come in small cans)
1 qt: chicken broth
1 small: yellow onion, chopped
4+ c: water (as needed)
1 pkg: shredded cheddar, jack or Mexican blend cheese
: salt and pepper to taste
1-2: avocados, sliced. (optional)
1 pkg: tortilla chips

How to Make Creamy Chicken Tortilla Soup

Step-by-Step

1Break up boned chicken into bite-sized pieces. In 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.
2To serve, put tortilla chips in bottom of bowl, ladle hot soup on top, sprinkle with cheese and with avocado slices, if desired.

This is terrific served with cornbread or cheese bread.

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