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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

October 23, 2022
: 8
: 10 min
: 40 min
: 50 min
: Easy

This soup is creamy and flavorful. It's the perfect meal to serve for a group and can be made ahead of time and then just reheated for company. Make it your own by adding the type of beans you like or make it more spicey with a hotter salsa. Toppings make this soup, so have fun!

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Ingredients
  • 4 skinless chicken breast - cooked and shredded into bite size pieces
  • Olive oil
  • Fajita seasoning
  • 3 tablespoons butter
  • 1 15 ounce can low sodium corn
  • 1 15 ounce can small black beans - rinsed and drained
  • 1 15 ounce jar salsa (I use mild)
  • 2 Vidalia onions - chopped
  • 2 tablespoons minced garlic
  • 32 ounce low sodium chicken broth
  • 22 ounce can cream of chicken soup
  • 4 cups milk
  • 4 tablespoons cumin
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • Toppings
  • Tortilla chips
  • Sour cream
  • Cheddar cheese
  • Scallions
  • Avocado
  • Hot sauce
Directions
  • Step 1 Place chicken breast in baking sheet. Drizzle with olive oil and sprinkle chicken with fajita seasoning. Bake at 375 degrees for 40 minutes covered with tin foil.
  • Step 2 In a large pot melt butter. over medium heat.
  • Step 3 Add onions and cook until translucent.
  • Step 4 Add garlic. Stir.
  • Step 5 Add chicken broth, cream of chicken soup, and milk. Stir.
  • Step 6 Add corn, beans, and salsa. Stir.
  • Step 7 Add cumin, chili powder, salt and pepper. Stir.
  • Step 8 Let simmer for 20 minutes.
  • Step 9 Add cooked chicken pieces. Stir.
  • Step 10 Cook for an additional 20 minutes.
  • Step 11 Place chips in the bottom of bowl. Pour soup over chips.
  • Step 12 Add your favorite toppings and enjoy!


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