This is the most requested soup by my husband. He loves it and it is one of the first soups I make when the weather turns chilly. Originally I used chicken breast, but prefer darker meat. This was definitely a nice change made to the soup, but not necessary if you prefer chicken breast. You can't have this soup without all the toppings. The most important topping is Tostitos with a Hint of Lime. The only thing this soup was lacking was some heat. It doesn't necessarily need it, but it would add another layer of flavor. I would suggest if you like a kick, add some chili powder or cayenne pepper!
Creamy Chicken Tortilla Soup
Prep + Cook Time: 1 hour 5 minutes Feeds: approx. 6
Ingredients
1 tbsp oil
4-6 (depending on the size) boneless, skinless, chicken thighs
2 Tbsp. butter
1 white onion, diced
2 tablespoons minced garlic
3 Tbsp. all-purpose flour
1-32 oz. box of chicken broth
4 cups half and half
1 -2 cubes of chicken flavor bouillon
1- 15 oz. can creamed corn
1 - 14.5 oz can fire roasted crushed tomatoes,
1 packet fajita seasoning mix
3 tsp. cumin
1 - 4oz can chopped hot fire roasted green chiles
4 ounces shredded cheddar cheese, grated
Toppings: green onions, crushed lime tortilla chips, fresh cilantro, avocados, sour cream
Directions
Heat olive oil in a pan on medium heat.
Pat chicken thighs dry and season chicken with pepper, and garlic salt.
Add seasoned chicken thighs to the skillet, smooth side down; cook for 5-7 minutes without moving, and then flip when the chicken easily releases on its own. Cook for an additional 7-10 minutes. Cooking will depend on the thickness of the chicken thighs; the juices should run clear.
Meanwhile, chop the onions, mince the garlic, and shred the cheese.
Toss hot chicken into mixer bowl and spin for about a minute to shred.
In the same pot, don’t drain the oil, melt butter over medium high heat. Stir in chopped onions and sauté until onions begin to brown, about 5 minutes. Add garlic and cook for 1 minute.
Stir in flour and cook for another minute.
Pour in chicken broth and half and half, bring to a boil, reduce heat and then simmer for 5 minutes allowing mixture to thicken.
Add can of tomatoes + juice, creamed corn, fajita seasoning mix, cumin, green chiles, cheese, shredded chicken, chicken flavor bouillon, and chili powder or cayenne pepper if using.
Stir until cheese melts, allow soup to simmer for 20 minutes over low.
Ladle soup into soup bowls. Top with avocados, green onions, sour cream, crushed tortilla chips, and fresh cilantro.
Serve hot & enjoy!
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