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Creamy Chicken Tortilla Soup

2.50 from 2 votes
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Ingredients Method

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 8 oz 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

Method
 

  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!