Creamy Chicken Tortilla Soup

6
Kim Wiese

By
@kimwiese

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 13 votes

Comments:
Serves:
12
Prep:
1 Hr
Cook:
2 Hr
Method:
Stove Top

Ingredients

  • 1 large
    rotisserie chicken, boned and skinned
  • 1 pkg
    cream cheese (8 oz)
  • 1 pkg
    taco seasoning mix
  • 1 large
    stalk celery, sliced thin or chopped
  • 2
    carrots, peeled and chopped
  • 1 can(s)
    petite diced tomatoes (14.5 oz)
  • 1 can(s)
    mild green chilies (these come in small cans, 4 oz)
  • 1 qt
    chicken broth
  • 1 small
    yellow onion, chopped
  • 4+ c
    water (as needed)
  • 1 pkg
    shredded cheddar, jack or Mexican blend cheese (8 oz)
  • ·
    salt and pepper, to taste
  • 1-2
    avocados, sliced (optional)
  • 1 pkg
    tortilla chips

How to Make Creamy Chicken Tortilla Soup

Step-by-Step

  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.

Printable Recipe Card

About Creamy Chicken Tortilla Soup

Course/Dish: Chicken Soups Cream Soups
Main Ingredient: Chicken
Regional Style: Mexican
Collection: Soup's On!



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