Creamy Chicken Tortilla Soup
This 30-minute creamy chicken tortilla soup recipe is easy to make and has a cozy, perfectly seasoned broth. Load it up with your favorite toppings for a satisfying meal!
Ingredients
- 1 pound cooked chicken, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14 ounce) can chicken broth
- 1 (10.5 ounce) can condensed Cheddar cheese soup
- 1 cup picante sauce
- 2 tbsp chili powder
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1/4 tbsp ground white pepper
- 1 bay leaf
- 2/3 cup canned corn, drained and rinsed
- 1/4 cup tortilla strips, for garnish
- Optional toppings: sour cream, shredded Cheddar cheese, sliced avocado
Instructions
Prepare Ingredients:
- Heat olive oil in a large saucepan over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is soft and translucent.
Combine Broth and Spices:
- Stir in the chicken broth, condensed Cheddar cheese soup, picante sauce, chili powder, oregano, cumin, white pepper, and bay leaf.
- Bring the mixture to a boil, then reduce the heat to a simmer.
Add Chicken and Corn:
- Add the shredded chicken and corn to the saucepan.
- Continue to simmer gently, allowing the flavors to meld, for about 15 minutes.
Finish with Cream:
- Stir in the half-and-half and continue to heat the soup until it is hot but not boiling (to prevent the cream from curdling).