Best 4 Cream Of Tortilla Soup Recipes

CHICKEN TORTILLA SOUP RECIPE

Steps:

• Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
• Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
• Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
• Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
• Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

TRISHA'S CHICKEN TORTILLA SOUP

Steps:

• Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
• Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
• Ladle into bowls and top with tortilla strips.

CREAM OF TORTILLA SOUP

Steps:

• Bring chicken broth to boil in small saucepan over medium heat.
• Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes. Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.
• Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.