|I could eat Tortilla Soup every day and be completely happy. In fact, the day I made this soup I had tortilla soup for lunch at Chick-fil-a (Miss F and I have a shared love of it.) When I pinned this recipe on Pinterest, I was intriqued. Cream cheese in a blender? Well, it totally works. C really enjoyed the soup as well, though next time he wants the tortilla strips to be fried. He was not a fan of the baked tortilla strips, they weren't crunchy enough for his liking. My thinking is that the get soft in the soup anyhow, so why not save the mess of frying the tortillas? Miss F loved this soup so much she went back for seconds AND requested it in her lunchbox the next day. Thanks to That's Some Good Cookin for the inspiration!|
1 tablespoon vegetable oil
2 cups shredded cooked chicken
8 corn tortillas, sliced into strips
½ onion, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon salt
1-3 chipotles in adobo, minced (depending on how spicy you want it)
1 tablespoon tomato paste
4 cups chicken stock, divided
1 can (15 ounces) diced tomatoes with chiles (Rotel)
1 can (15-16 ounces) black beans, drained and rinsed
1 cup corn
½ package (8 ounce) cream cheese, softened and cut into chunks
2 tablespoons chopped fresh cilantro
1 avocado, chopped
¼ cup shredded Monterrey Jack cheese
Heat the oil in a Dutch oven over medium heat. Add chicken, half of the tortillas, onion, garlic, cumin, salt, chipotle and tomato paste. Sauté until onion is translucent, stirring as needed, about 2 minutes. Add the 3 cups of the chicken stock, tomatoes (with juice), black beans, and corn to pot. Bring to a simmer over medium high heat.
Pour the remaining cup of chicken stock into a blender. Add the softened cream cheese and puree until smooth. Pour the broth and cream cheese slurry into the soup pot. Bring to a simmer and reduce heat to low, simmer for 30 minutes, stirring occasionally.
While the soup is cooking, preheat the oven to 375-degrees. Place the tortilla strips on a baking sheet in a single layer and spray with cooking spray. Bake for 15-20 minutes until the strips are crispy; tossing once or twice during baking so that the strips will bake evenly.
Serve the soup topped with cilantro, avocado, cheese and tortilla strips.
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