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crockpot country chicken stew
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minestrone soup, mozzarella basil bread
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Monday, January 21, 2013

Creamy Chicken Tortilla Soup

Creamy Tortilla SoupI 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!
Creamy Chicken Tortilla Soup

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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8 comments:

Happy Valley Chow said...

I love chicken tortilla soup! This looks so good, I will definitely have to try this recipe. I like the use of avocado in it. Thanks for sharing :)

Sincerely
Happy Valley Chow

Stephanie @cookinfanatic said...

Love the addition of cream cheese to this soup, I've never tried that! You have some great recipes on your blog by the way! :)

Nicole, RD said...

I only like chicken tortilla soup when it's creamy and what better way than cream cheese? YUM!

Medeja said...

Cream cheese sounds interesting. This soup definitely looks worth trying.

nicole said...

I love tortilla soup. Looks great!

Heather Warren said...

I love tortilla soup in any way, shape, or form. Adding this to my list!

Terri @ that's some good cookin' said...

I'm so glad that you liked this soup. I know that trying a new recipe is always a risk and I'm breathing a sigh of relief that the recipe worked well for you. As for the tortilla strips not being crispy, just bake them for a little longer in the oven and make sure that they are in a single layer so that each strip is exposed to the heat. Baking gives a dryer crisp than does frying. Personally? I'm with your husband on liking fried strips better, but I am definitely with you on cutting down on the mess of frying by baking them instead. :)

Ashley LBH said...

I just tried this recipe last night at home! Delicious!! It's definitely a new favorite!!

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