Creamy Chicken Tortilla Soup

Dear kind and spicy friends, I took 817 pictures of this soup and I COULD NOT capture the deliciousness of this creamy chicken tortilla soup. Whatsoever. Please believe me when I say that this soup is the mother of all tor-tilla soups.  (We say tortilla like gorilla, for special effects.) This is but a warm up post for puffy tacos, but it’s  a gem in its own right.  Like I’ve said before #foodieismyname #texmexismygame.  This is THE perfect recipe for when you need to phone dinner in but still want it to taste liked you’ve slaved all day.  Also? If you use my easy crock pot method for cooking turkey breast (cook a turkey breast overnight in the crock pot on low and it will be ready by noon), you could eat the turkey breast one day with sides and then use the leftovers for the soup. If beef stew is flirting with your husband 101 then this is the short summer version of that course, except with chicken. Flirt away my flavorful friends!

What you’ll need:

  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 green pepper, chopped
  • 3 cups cooked chicken (I actually used leftover turkey from Easter)
  • 6 cups chicken stock
  • 1 can black beans
  • 1 can of corn
  • 1 can fire-roasted tomatoes
  • 1 can of green chiles
  • 2 T. cumin powder
  • 2 T. honey
  • 1/2 cup cream
  • 1 8oz package of Mexican melting cheese (queso or queso with jalapeño for the spicy lovers among us).
  • jalapeños, chopped (as much as you like, we use about 2 T.)
  • fresh cilantro for garnish
  • grated cheddar cheese for garnish
  • fried corn tortillas for garnish and general deliciousness

What you’ll do:

  • Saute the onion and green pepper in 2-3 T olive oil.
  • Add the minced garlic and cook for a couple minutes and then add the cumin.
  • Add the rest of the ingredients except the cream and cook for 15-20 over medium heat until the cheese is mostly melted.
  • Add the cream, turn off the heat and cover and the rest of the cheese should melt.
  • Be careful not to let the soup come to a boil after the cream is added.
  • Serve with avocado, cheese, cilantro, and tortillas!
  • Now we’ll be jolly friends forever more, more more more.

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Ingredients

  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 green pepper, chopped
  • 3 cups cooked chicken (I actually used leftover turkey from Easter)
  • 6 cups chicken stock
  • 1 can black beans
  • 1 can of corn
  • 1 can fire-roasted tomatoes
  • 1 can of green chiles
  • 2 T. cumin powder
  • 2 T. honey
  • 1/2 cup cream
  • 1 8oz package of Mexican melting cheese (queso or queso with jalapeño for the spicy lovers among us).
  • jalapeños, chopped (as much as you like, we use about 2 T.)
  • fresh cilantro for garnish

Instructions

  1. Saute the onion and green pepper in 2-3 T olive oil.
  2. Add the minced garlic and cook for a couple minutes and then add the cumin.
  3. Add the rest of the ingredients except the cream and cook for 15-20 over medium heat until the
  4. cheese is mostly melted.
  5. Add the cream, turn off the heat and cover and the rest of the cheese should melt.
  6. Be careful not to let the soup come to a boil after the cream is added.
  7. Serve with avocado, cheese, cilantro, and tortillas!
http://www.lifeingraceblog.com/2014/04/creamy-chicken-tortilla-soup/
Now, do tell.  Do you make a version of this already? Would you be willing to add a hint of cream? Because my current philosophy is this:  Life is short.  Add cream. Amen.

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48 comments on “Creamy Chicken Tortilla Soup”

  1. Yes, I do make a chicken tortilla soup, but always enjoy having a variety of recipes. This one sounds yummy!!! I am soooo willing to add the cream because my philosophy is…”I’m not having the entire 1/2 cup of cream in MY serving of the soup!” I’m also from New Orleans where we are known for putting 1/2 cup cream in our 1 cup of coffee. 😉 My husband doesn’t want to have soup unless it’s a cream base soup. I associate soup with colder weather but he could eat it several times a week. I’ll be making this one soon. You’ve shared just in time for Cinco de Mayo. Thank you!!!

  2. Yum…you inspired me to get off the couch and make dinner;) I didn’t have all of the ingredients…so I dug around and found enough to make a chicken and rice tortilla casserole topped w crumbled string cheese sticks and stale tortilla chips;) desperate mom of three;););) Mandy

  3. Oh yes, your philosophy is my philosophy–life is too short to not add the cream. (or butter or bacon or chocolate) And really, when we get to the end of our lives, we will never be able to prove that cutting out some particular “evil” food added even a minute to our time, or whether some food we ate that they say we shouldn’t got us to our time quicker than if we’d not ever eaten it……so cream shall be added! 🙂 But, dear Edie, I’m curious. You always add honey to your recipes. Why? What does honey do to these savory dishes?
    Have a blessed day!
    Love,
    trudy

  4. I make Mexican Chicken Soup (a Southern Living magazine recipe). It’s brothy not creamy but when I’m not cutting back on dairy (I do that occasionally), I’d be willing to add a splash of cream. Yours looks so tempting.

  5. Looks absolutely delicious! I make a taco soup with ground beef and a different chicken tortilla soup with a broth base. Once I made a creamy chicken tortilla soup (a la Chick-fil-A) with a block of cream cheese adding the creaminess factor. It was pretty good but this looks really decadent. Yum!

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  7. it looks really good, I like to make soup but I don’t know that I have made tortilla soup before. I ran to the store and got everything I need for it and it is on the stove now.

  8. it looks really good, I like to make soup but I don’t know that I have made tortilla soup before. I ran to the store and got everything I need for it and I just finished it and it is really good. I found the recipe through a link on biblical homemaker 🙂

  9. I made a less spice version of this soup Friday night and the hubby and I enjoyed it all weekend. I didn’t have all the ingredients, but I used what I had and it was still great. The hubby is more of a cook than I am and wanted to know what the secret ingredient was. I told him about the cream, but I kept the little honey secret to myself. Thanks for sharing!

  10. Hi Edie, I’m planning to make this soup today and wondered how to make the puffy tacos and also what would be a good cheese to substitute for Mexican melting cheese? Thank you!!

  11. Oh, Edie, I made this on Sunday and it’s like crack! My husband and I are in love. I made it as written and really enjoyed the touch of honey. What a great trick. Thanks so much for sharing kitchen goodness.

  12. This looks wonderful, but I miss the number of servings? I scrolled up and down a couple of times, but I may have rolled right by that info.

  13. Coming from Texas, this soup is one of my favorites. But I have never tried it cream based to be honest…. now I will have to give this one a shot since I just make a pot of boiled chicken thighs yesterday, with a resulting 3 quarts of good broth in the fridge. Good idea for dinner.

  14. I made the Chicken Pot Pie Soup for supper today. It is delicious. When l reheat the leftovers, I am going to add a bit of ground sage…because l love sage and add it when l make a real pot pie.

  15. Edie, I was reluctant to try this soup now because it is still so very hot in Houston right now. But I had everything on the list and no other dinner plans. I just finished a bowl and OMG AND AMEN!!! It is delicious!!!! That is saying a lot as I live in Tex-Mex country. The cream and honey did it. It had so many flavor layers!! So much better than my Tex-Mex version. Thank you for this recipe!

    Cheers!

  16. I’ve been craving a creamy spicy chicken noodle soup for a while. Thank you for sharing! The ingredients are going to be on my next grocery list!

  17. If I wanted to prepare this earlier in the day and keep warm in the crockpot, could I do that? Would you add cream in the beginning process since it won’t boil in the crockpot. Or just before serving? I’m having people over for dinner tonight, but with two babies in the house, I’d like to have it “done” before everyone gets here and I’m putting everyone to bed! Found you from Pinterest, and glad I did. Looks delish!

    • Yes, I actually do it at lunch and then leave on the stove to let the flavors continue to mix together. I might turn it on for briefs periods during the day to keep the pot warm. Then you could add the cream right before you serve. It should work fine in the crock pot too though I’ve never tried it!

  18. I made this yummy soup last night and it was loved by all. I took the time to fry up some corn tortilla strips which made it extra special. I have already shared the recipe with a friend. So, so good! Thank you.

  19. Hi Edie!!
    I was wondering when you add the canned items do you drain them or just dump it all in?
    This just sounds so yummy!!
    Thank you

  20. How do you get the Mexican melting cheese to melt? Mine looks like chunks of tofu. And are we supposed to drain the corn and beans?

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