web analytics

creamy chicken tortilla soup recipeHere in DC, we are in the throws of full-blown fall. The trees have finally changed, the air is crispy, and I pulled out the sweaters this week. It seemed like fall was slow to start here. One of the things that I love the most about being an Eastcoaster again is fall. Fall here is like none other. Having lived out West and in the Midwest, I feel like I can have an opinion without passing judgement. Fall is my favorite season no matter where we live, but fall on the East coast is truly a special and beautiful time.

When I think of fall, I think of soup. All I really want to eat is soup. In fact, I eat a bowl of soup almost every day for lunch. I love the warming and comforting qualities a bowl of soup has on me. Since my kids went back to school all day, I have a lot of time to myself. It can be isolating and I often find myself (even as I type this) working from the coffee shop down the street. They have the best soup ever. Everything is homemade and every day there is a new bowl to try. I love it. It has inspired me to venture out of my same-four-soup recipes and try some new ones.

This weekend I saw Trisha Yearwood make a Creamy Tortilla Soup to serve after trick-or-treating. My mom always made a big pot of chili for my brother and sister and our friends after we finished gathering our loot. Now I understand why she made chili. It can made ahead of time and kept on the stove over gentle heat until everyone was ready to serve themselves a bowl. She kept all of the toppings next to the pot with bowls and spoons and we could help ourselves. I remember feeling very grown up topping my chili. My friends all loved it too. Trisha was saying this soup is her post-Trick-or-Treating meal and it has a lot of the same qualities. Make ahead, can stay on the stove, lots of toppings, super fun.

I changed up her recipe a little to make it suit my taste more, and I have to say, I love how it turned out. I added peppers, red and yellow for color (and I had some I needed to use in my fridge), and some very finely chopped habanero pepper. Got rid rid of the canned soup. Added way more cheese at the end. Before I began my Sargento Flavor Journey, I really never cooked or ate habaneros. Now I use them any time a recipe calls for jalapeno. Yes, they have a lot of heat, but a little goes a long way. My children ate this soup too, so it was fairly mild, but it does have heat, just not too spicy. This soup will be in heavy rotation at my house. The ingredient list might look daunting, but it is mostly spices and a few cans. You could also use leftover chicken or a rotisserie and soup will be on the table in no time.

creamy chicken tortilla soup recipe

1 Tablespoon olive oil
2 chicken breasts, cut into small pieces
1 Tablespoon taco seasoning
3 Tablespoons butter
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 habanero pepper, finely chopped
2 cloves garlic
2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon oregano
Salt and pepper
3 Tablespoons flour
1 (32-ounce) box chicken stock
2 cups half-and-half
1 can Rotel
1 can red kidney beans, drained
1 can black beans, drained
2 ears fresh corn or 1 cup frozen corn kernels
1/2 cup fresh cilantro

Tortilla chips
Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
Sargento® Traditional Cut Shredded Pepper Jack Cheese
Sour cream
Avocado

chicken tortilla soup recipeHeat olive oil in a Dutch oven over medium high heat. Toss chicken with taco seasoning and add to the pan in batches. When the chicken is browned, remove and transfer to a plate. Cook the rest of the chicken and set aside.

creamy tortilla soup recipeI used a red and yellow habanero. Depending on the store where I buy them, I have found them in various colors. They all taste the same to me. Just be sure to handle them carefully, I always wear gloves when I work with them, and chop them finely. You don’t want a big bite of pepper, especially when you are serving this to children.

creamy chicken tortilla soup recipeAdd butter to the empty pot and melt. Add onion, all peppers, and garlic. Cook until soft, about 10 minutes.

creamy chicken tortilla soup recipeAdd the spices and cook for an additional minute.
Creamy Chicken Tortilla Soup recipeAdd the flour and cook for one minute longer.

Creamy Chicken Tortilla Soup recipeAdd the broth and half-and-half. Bring to a bubble.

Creamy Chicken Tortilla Soup recipeReduce heat to low, and add the chicken back to the pot. Add Rotel, beans and corn.

Creamy Chicken Tortilla Soup recipeSimmer for 20 minutes, being careful to not bring to a boil.

Creamy Chicken Tortilla Soup recipeRight before serving, stir in chopped cilantro.

Creamy Chicken Tortilla Soup recipeCrumble tortilla chips in the bottom of a bowl.

Creamy Chicken Tortilla Soup recipeLadle soup on top and add a generous amount of cheese. Garnish with sour cream and avocado.

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Ingredients

  • 1 Tablespoon olive oil
  • 2 chicken breasts, cut into small pieces
  • 1 Tablespoon taco seasoning
  • 3 Tablespoons butter
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 habanero pepper, finely chopped
  • 2 cloves garlic
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • Salt and pepper
  • 3 Tablespoons flour
  • 1 (32-ounce) box chicken stock
  • 2 cups half-and-half
  • 1 can Rotel
  • 1 can red kidney beans, drained
  • 1 can black beans, drained
  • 2 ears fresh corn or 1 cup frozen corn kernels
  • 1/2 cup fresh cilantro
  • Tortilla chips
  • Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
  • Sargento® Traditional Cut Shredded Pepper Jack Cheese
  • Sour cream
  • Avocado slices

Instructions

  1. Heat olive oil in a Dutch oven over medium high heat. Toss chicken with taco seasoning and add to the pan in batches. When the chicken is browned, remove and transfer to a plate. Cook the rest of the chicken and set aside.
  2. Add butter to the empty pot and melt. Add onion, all peppers, and garlic. Cook until soft, about 10 minutes.
  3. Add the spices and cook for an additional minute. Add the flour and cook for one minute longer.
  4. Add the broth and half-and-half. Bring to a bubble. Reduce heat to low, and add the chicken back to the pot. Add Rotel, beans and corn. Simmer for 20 minutes, being careful to not bring to a boil.
  5. Right before serving, stir in chopped cilantro.
  6. Crumble tortilla chips in the bottom of a bowl. Ladle soup on top and add a generous amount of cheese. Garnish with sour cream and avocado.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://bakedbree.com/creamy-chicken-tortilla-soup
 **This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**

 

Related Posts Plugin for WordPress, Blogger...

Get the Baked Bree Newsletter!

Sign up to receive monthly news and subscriber only recipes. As a thank you, you will receive the Baked Bree Cookbook!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

50 Responses to Creamy Chicken Tortilla Soup

  1. This sounds and looks delicious! Beautiful pictures – pinned!

  2. bit.ly says:

    […] moved here […]

  3. June G. says:

    I saw Trisha’s recipe, but wasn’t thrilled about the canned soup. I’ll give your recipe a go:) I love soup!

  4. We always have pizza or chili on Halloween! It is the perfect food for after tricker treating!

    This soup looks so creamy, cozy and perfect! I have only made tortilla soup once, but it was not creamy. This looks and sounds so much better! I have to give it a try!

  5. Courtney says:

    Even though it is still in the 80s down here in Louisiana, I cannot wait to try this. Thanks for sharing!

  6. Loretta says:

    Gorgeous! I could literally eat soup like this everyday when it’s cold out!

  7. Kathy says:

    This looks fabulous! I like that it is creamy. Pinning!

  8. Lori Pare says:

    I made this today and served it for lunch with a friend. She loved it. My husband had it for dinner…he HATES soup, but had two huge bowls and told me it was a keeper. I love the creaminess and all the flavor!

  9. kelly says:

    hi! i just had to drop a note saying how amazing this soup is! recently, i have started on the long journey of teaching myself how to cook and this recipe was easy and actually delivered on all it promised! thank you! cooking for others still makes me pretty nervous, but now i have a go-to soup that i can confidently serve to friends + family!

  10. Martha says:

    Hi! Love your site! Love the step by step with pictures. Made this soup tonight my husband said it was the best thing I ever made!!! Can you freeze this soup?

  11. Martha says:

    This soup was delicious! Can you freeze it??

  12. Martha Lincoln says:

    This soup was delicious. Can you freeze it?

  13. That’s one of the reasons i love the fall…soup season and reading all the soup recipes like yours giving me ideas to keep me going.

  14. Jeanne says:

    Made your soup tonight and I had to tell you it is absolutely fantastic !
    I changed things up a bit but it still turned out and I will definitely make this again!
    Thank you so much for sharing this wonderful recipe.

  15. Michelle says:

    Can I throw all this in the crockpot you think?

  16. Kelly says:

    Made this tonight. We used shredded chicken breast instead but changed nothing else. It was delish!

  17. […] tortilla soup is probably my favorite comfort food way to load up on veggies, and this creamy chicken tortilla soup looks positively delicious. Chicken tortilla soup-lovers are generally divided on whether the dish […]

  18. Megan says:

    This is the best soup EVER! I did have one question- do I use chicken broth or stock? I used broth the last time and it turned out great so maybe it doesn’t matter? Just checking…

  19. Beth says:

    I have made this over and over again since finding it on Pinterest… we LOVE it!

  20. susan says:

    Wanted to make a comment about freezing it and the slow cooker.
    usually with creamed soups freezing you can but only for 2 weeks, you could omit the cream and add later to beable to freeze longer, with the slow cooker they always have you add the cream after like 30 mins before you serve it. with a roux you have to do that on the stove then add to the slow cooker 30mins or more before serving.
    Hopes this helps.

  21. Tonya says:

    Made this tonight with a few changes. I boiled my chicken then shredded it. I used the stock from this instead of can stock. I used 2 heaping spoons of coconut oil instead of butter and used gluten free flour. I only used 1 can of black beans that I had drained and rinsed. Added the juice of 1 lime, 1 can of Rotel, and 8 oz of sharp cheddar cheese. Turned out AWESOME!! Perfect for this very cold night!!

  22. Shayne says:

    How many people will this feed? I would like to make this for a big pot luck dinner (for 14 adults).

  23. Kristi Van Vuren says:

    I made this tonight for supper. My son, husband and I just loved it! I used a small can of green chiles since I didn’t have jalapenos and used white beans instead of black beans.I used olive oil instead of butter and I brushed 2 flour tortillas with canola oil and baked them in the oven at 350 degrees for 5-6 minutes, cut them into strips and they were so good with the soup! This was the perfect soup for this snowy, cold day! Thanks for the recipe!

  24. […] I saw was a Tricia Yearwood’s creamy chicken tortilla soup. After looking online, I found one and then proceeded to not follow the directions because I wasn’t sure I needed a creamy […]

  25. Tara says:

    Thank you for the delicious recipe!! I made this Gluten Free and it was delicious. To do that, instead of adding in the flour, I mixed 6 Tbsp Corn Starch with 6 Tbsp COLD water. Add in the broth, half and half and bring to a bubble. Pour in your corn starch and water mixture and let it bubble for a minute or so. Reduce to low and add in the rest of the ingredients!! Super yummy and will for sure be added to my rotation! :)

  26. Lorrie says:

    Hi Bree! This soup is simmering away as I type. Smells yummy! Just thought I’d let you know the can of Rotel is missing from your 2nd ingredient list. Will tell you how the soup turned out!

  27. Lorrie says:

    The soup turned out delicious! I couldn’t find a habanero so I substituted a Scotch Bonnet — was worried it would be too hot, but the heat mellowed after simmering. Thanks, Bree!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>