Cheesy Chicken Tortilla Soup

⏱ 30 mins 🍽 6 serving(s) 🏷 < 30 Mins

This creamy chicken tortilla soup is a comforting blend of tender chicken, melted cheese, and a rich tomato broth with a hint of spice. Crispy tortilla strips add a satisfying crunch on top. Inspired by popular restaurant versions, it's a hearty and flavourful dish that comes together quickly, making it perfect for a weeknight dinner. The recipe serves six people and takes just half an hour from start to finish.

Cheesy Chicken Tortilla Soup

Ingredients

  • 1 medium yellow onion, chopped
  • 2 -4 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 4 cups chicken stock or 4 cups broth
  • 1/4 cup green pepper, chopped
  • 15 ounces tomato puree
  • 1 jalapeno pepper, seeds removed and finely minced (more or less, to taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 1 teaspoon chili powder (I love Chipolte chili powder in this recipe) (optional)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (more or less, to taste, one recipe called for up to 1/2 cup)
  • 4 teaspoons flour, more if you like a really thick soup
  • 1/2 cup water
  • 1 lb cooked chicken, cut into bite sized pieces (cubed or pulled)
  • 1 cup heavy cream
  • 1/4 cup fat free sour cream
  • 8 ounces processed cheese, cut into 1 inch cubes
  • 10 (6 inch) corn tortillas (colored or yellow)
  • fresh cilantro, roughly chopped (optional)

Method

  1. Slice the corn tortillas into strips about 1/4 inch wide. Fry them in deep oil or coat with nonstick spray and bake until crispy. Reserve these for later.
  2. In a large pan or Dutch oven, cook the chopped onion and minced garlic in vegetable oil until they have softened.
  3. Pour in the chicken stock, then add the chopped green pepper, tomato puree, minced jalapeno, salt, pepper, sugar, chili powder, Worcestershire sauce, and hot sauce. Let this mixture come to a low boil, then lower the heat and let it simmer for 20 minutes.
  4. Combine the flour and water completely, then whisk this mixture into the simmering soup. Bring it back to a low boil and continue to simmer for another 5 minutes.
  5. Add the sour cream and cubed processed cheese to the pot, stirring until incorporated. Heat the soup until it reaches a minimum temperature of 165F before you serve it.
  6. Pour the hot soup into individual bowls. Create a small pile, or 'haystack', of the reserved crispy tortilla strips on top of each serving. Finish with a garnish of roughly chopped fresh cilantro if desired.

Nutrition (per serving)

Sodium1168900 mg

Recipe details

Category< 30 Mins
AuthorSpankie