Creamy Chicken Tortilla Soup
Description
This restaurant-quality creamy chicken tortilla soup is made with leftover chicken and is creamy thanks to half-and-half and a can of condensed soup.
Ingredients
•
2 tablespoons olive oil
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1 medium onion, chopped
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1 tablespoon minced garlic
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2 (14 ounce) cans chicken broth
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1 (10 3/4 ounce) can condensed Cheddar cheese soup
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1 cup picante sauce
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2 teaspoons chili powder
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 teaspoon dried cilantro
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1/4 teaspoon ground white pepper
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1 bay leaf
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1 pound cooked chicken, shredded
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2/3 cup drained and rinsed canned corn
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1/2 cup half-and-half
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1/4 cup tortilla strips
Directions
1
Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.
2
Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.
3
Ladle into bowls and top with tortilla strips.