Blend the soup. I think it’s the balance of the creamy broth combined with a little bit of kick from the cayenne pepper and taco seasoning. Leftovers should be stored in an airtight container and is best if eaten with, Normally sour cream based soups don’t freeze well but there is a small proportion of sour cream in this soup, enough to add a, The soup should be frozen in an airtight container and is best if used with. Simmer another 5 minutes. Cut 4 corn tortillas into strips. Lay on a baking sheet and spray generously with olive oil spray. (They will crisp up as they cool.). It would have been fine with them in there! Your email address will not be published. All I do is de-stem them, break each one open to scoop out the seeds and then add them to the soup. I’m so happy to hear that, thank you for taking the time to let me know how it came out! Add back to the soup after you blend it. Sweat veggies until they’re slightly softened. You can also buy a rotisserie chicken, use leftover chicken (maybe from this roast chicken), or let a few chicken tenders simmer in the soup, then shred. Cook for 2 minutes, stirring occasionally. Spray with non-stick cooking spray and spread on a large, rimmed baking sheet. I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Toss halfway through to prevent burning. If you’re sensitive to spice, then one should do the trick. -Stephanie. Being strapped for time doesn’t mean you have to sacrifice flavor. If you don’t want to buy a whole rotisserie chicken, you can add one pound of chicken tenders into the soup while it simmer. This creamy chicken tortilla soup is a simple way to make use of leftover Rotisserie chicken! You can always add more, but you can’t take it away. Low sodium chicken broth or chicken stock is what you want to use so you can control the amount of salt that goes into our Creamy Chicken Tortilla Soup. While tortillas bake, heat a large stock pot to a medium heat. Required fields are marked *. Season to taste with salt and pepper. It’s a great recipe to make with leftover chicken and makes a perfect freezer meal! Most chicken tortilla soups are on the brothy side, which I love, but when it’s really cold out, all I want it something creamy, so this version uses a trick from this Cheesy Turkey Tortilla Soup that has you puree the corn tortillas directly in to the soup. chicken enchilada soup, chicken tortilla soup, easy chicken tortilla soup, arbol chile peppers (1 for a more mild soup, 2 for spicy! BEST Creamy Dreamy Mashed Potatoes Recipe, #sponsored It's football season! Get the Handmade Soup Crocks pictured in this recipe. ), Your email address will not be published. Let the soup simmer for 15 minutes, partially covered. Add the chicken broth, undrained diced tomatoes, corn, black beans, cayenne, and cumin. Dried Chile de Arbol Peppers. Any canned tomatoes will do. The base of almost all of my soups, and an essential flavor starter. This is such a simple recipe to make when you have leftover rotisserie chicken, and it’s fun to experiment with the other ingredients too. Required fields are marked *. I like for my soup to retain a little bit of texture so I stop blending just shy of completely smooth, but you can take it as far as you like. And follow me on Facebook, Instagram, and Pinterest! Add cumin, coriander and chili powder. Creamy Chicken Tortilla Soup | Ken's Fresh Foods Find cooking recipes for the kitchen at Ken's Fresh Foods. Add in the rest of the ingredients. Add it to the pot along with the diced bell pepper and garlic. Saute for 2-3 minutes until slightly softened and fragrant. Sprinkle with salt, pepper, garlic powder, and cumin. Add chicken, corn and black beans. This is optional but will help the soup remain smooth when the cheese is melted into it. Creamy Chicken Tortilla Soup is spicy, cheesy, creamy, and so delicious! This Creamy Chicken Tortilla Soup is SO easy to make and is full of your favorite Mexican flavors! Have a great weekend! Let the cheese come to room temperature after shredding it, before you add it to the soup. Your email address will not be published. Today’s Creamy Chicken Tortilla Soup falls somewhere in between basic and elevated simply because the preparation itself is admittedly, very easy, but the flavor that comes from it, isn’t your average bowl of chicken broth steeped with vegetables. So, when winter rolls around, you’ll find soup in my meal plans at least a few times a week, sometimes more. What did you mean by ‘medium heat’ in the article? I made this last week and it was delicious! Chicken stock. Keep garnishes on the side. Melt the butter over medium heat in a large soup pot. This creamy chicken tortilla soup is packed full of dried chiles, canned green chiles and uses corn tortillas instead of cream or cheese for a super creamy texture without adding a ton of fat and calories. Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid and gently boil until chicken has cooked through, about 15 minutes. Discover recipes for appetizers, desserts, breakfast, lunch or dinner here! We’ve updated this reader and family favorite recipe from 2018 with shiny new photos – please enjoy! Creamy Chicken Tortilla Soup is spicy, cheesy, creamy, and so delicious! Yes! Stir and then add chicken stock, canned chiles, dried chiles, canned tomatoes and remaining salt. Versus dropping it all in at once. Add it to the pot along with the diced bell pepper and garlic. Onion, Garlic, and Olive. com, but I have added a few of my own touches to it. Your email address will not be published. Swap out full-fat sour cream and cheese, for light or low-fat. Before blending the soup, remove the chicken and shred. Once the cheese is melted, garnish with fresh cilantro and serve! Simmer soup for 1/2 to 1 hour, stirring often. Funny story, I made one mistake by somehow thinking I was supposed to add the beans in before blending so I sat there with a spoon taking most of them out LOL. I use olive oil, but you could also use canola oil or butter. Add chicken stock, canned geen chiles, dried chiles, cumin, plenty of salt, oregano, a can of tomatoes, and some smoked paprika. Set aside. Canned tomatoes. Thank you! The original recipe is from allrecipes. It’s packed with dried chiles, canned green chiles and uses corn tortillas instead of cream or cheese for a super creamy texture without adding a ton of fat and calories. I use two here, which produces a very spicy broth (which we love!). Corn and Black Beans. 36.4 g Toss the chicken with the taco seasoning to coat it. Add the diced onions and cook until soft and translucent, about 5 minutes. We love this soup, and it can be "heated up" by the addition or reduction of the jalapenos added to it. Serve with shredded cheese, chopped cilantro, sour cream and crispy tortillas chips. Any of our enchilada recipes will knock your socks off, but we’re particular to our C, If you’re looking for something a little untraditional, try our Italian meets. This site uses Akismet to reduce spam. Learn how your comment data is processed. my hubby hates them. They’re very study, handmade, super high quality, and you’ll have them forever! Instructions. Sign up for my email list and I’ll send it over now along with weekly dinner recipes! Add olive oil. Shred the cheddar cheese and set it aside to allow it to get to room temperature. Top with homemade tortilla chips, shredded cheese and plenty of sour cream. Once the soup is done, season to taste with salt and pepper. Ground cumin, ground coriander, chili powder, and salt. Chicken. Creamy chicken tortilla soup is totally comfort food and love topping it with the colorful tortilla strips you find next to the croutons at the grocery store because they make the soup look so pretty. Oh no! (Drained and rinsed) . Crumble tortilla chips into individual bowls, and ladle in the soup. Top with homemade tortilla chips, shredded cheese and plenty of sour cream. I will definitely make this again. Toss the chicken with the taco seasoning to coat it. And even though w, Coming home to the intoxicating smells of an oven, Greek Meatball and Farro Bowls: Flavorful Greek me, If comfort food could be portrayed in one single d, Butternut Squash Cheddar Soup with Grilled Cheese Croutons, Pan-Roasted Salmon with Garlicky Kale and Citrus Vinaigrette, Baked Sweet Potato Chips with Blue Cheese Sauce, Bacon and Green Onion, Spicy Thai-Style Pumpkin and Butternut Ramen. Dump and stir. Can you please specify this? Corn Tortillas. This one is a combination of chicken broth, cream of chicken soup, salsa, and half and half. If the liquid is too hot, the fat from the cheese will separate too quickly and the consistency will be grainy or clumpy. Add salsa, corn, chicken, cumin, chili powder, and jalapenos. otherwise this soup sounds so good.! Top off with a handful of tortilla chips, shredded cheese and plenty of sour cream. As I sit at lunch eating last night’s leftovers, I have decided this is definitely my go-to tortilla soup recipe going forward. I always eat way more of this soup than I should. Hi Linda! Simmer another five to ten minutes. This soup is a wonderful change from the tomato based tortilla soups. I love the flavor of canned green chilies. ), stemmed and seeded, sour cream, shredded cheddar cheese and cilantro for serving. The entire dish can be made a few days in advance. SO GOOD. Whatever you’ve got on hand! They’re typically available at most supermarkets. Remove chicken and allow to rest 5 minutes. It’s packed with dried chiles, canned green chiles and uses corn tortillas instead of cream or cheese for a super creamy texture without adding a ton of fat and calories. Use an immersion blender to blend the vegetables and tortillas into the broth. I would use a can of great Northern beans! Add the sour cream. Toss to coat. I’ve a query related to this recipe. Cool. Bake for 10-15 minutes until golden brown and crisp. Throw in shredded chicken, frozen corn, and a can of black beans. 12 %, (10 3/4 ounce) can cream of chicken soup, tablespoons new mexico chile powder (to taste), (1 1/2 ounce) package fajita seasoning mix, Cream of Chicken Soup - when You Don't Have Canned - Substitute, Healthy Substitute for Cream of Chicken Soup. My only modification was to add 2 dried chipotle peppers instead of the arbol peppers since I couldn’t get those. Saute until garlic is fragrant and onion is completely softened, another 2-3 minutes. Top with cilantro, cheese, and more tortillas if desired. I always start winter out with the basics: Chicken noodle, classic chili, or baked potato and then inch my way up to something a little bit more exciting like Butternut Squash Cheddar Soup with Grilled Cheese Croutons or Coconut Curry Wonton Soup for some variety. Once oil is hot, add onion. They’re also oven safe. Add chicken broth, chili powder, cumin, paprika and season with salt and pepper to taste. Preheat oven to 350 degrees.
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