Best Ever Chicken Tortilla Soup
By
Deni Elwood
@deni2020
10
This is nice hearty soup. You can thin it out with more chicken stock or thicken it by crushing some tortilla chips and stirring them into the soup.
This is so great when the weather is chilly. My whole family loves this soup.
This is so great when the weather is chilly. My whole family loves this soup.
Blue Ribbon Recipe
A long simmer time is key to this soup. You could simmer for 2 hours... we tasted it then and it was great. But after the additional time, the flavors just blended together even more. The soup's a bit spicy, yet all the flavors shine through. This will definitely warm you up on a cold day.
Ingredients
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1 lbboneless skinless chicken breasts
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1 boxchicken stock or broth (32 oz)
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1 can(s)ranch style beans (15 oz)
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1 can(s)black beans, drained and rinsed (15 oz)
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1 can(s)Mexi-corn, drained (11 oz)
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1 can(s)mild green chiles (4 oz)
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4 ozcream cheese, room temp
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1 cshredded Pepper Jack cheese
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2 Tbspground cumin
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1 tspcayenne pepper
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·salt and pepper, to taste
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·chopped green onions for garnish
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·tortilla chips, for garnish and thickening
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·shredded Pepper Jack cheese, for garnish
How to Make Best Ever Chicken Tortilla Soup
- Season chicken with salt, pepper, garlic salt, and cumin. Cook in a frying pan with a splash of olive oil over medium heat. Turn as it browns. Cook through and then remove from heat.
- In a soup pot or crock pot add broth, drained beans, drained Mexi-corn, room temp cream cheese, and chiles. Season with cumin, cayenne pepper, salt and pepper and bring to a boil.
- Shred cooled chicken or cube. Add to the soup pot. Add shredded Pepper Jack cheese; season with salt and pepper to taste. Simmer for at least 2 hours for a great blending of flavors. I simmer mine for 4-8 hours.
- Chop the green onions, shred the Pepper Jack cheese. Sprinkle some crushed tortilla chips, then shredded cheese and onions on top of soup when serving.
