Creamy Chicken Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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This soup is incredible but I will warn you that is nowhere close to being healthy. I only make it a few times a year because of the richness factor. My husband and everyone else I have made if for loves it. Ingredients:
1 yellow onion, diced |
1/4 cup butter |
1 (14 ounce) can diced tomatoes, drained |
2 (10 ounce) cans rotel tomatoes & chilies, drained |
2 (8 ounce) cream cheese, softened |
1 1/2-2 quarts half-and-half cream |
6 cooked boneless skinless chicken breasts, shredded |
2 (15 1/4 ounce) cans whole kernel corn, drained |
crispy corn tortilla strips |
Directions:
1. In large stock pot sauté onion with butter.
2. When onions are translucent, add diced tomatoes and Rotel.
3. Add cream cheese and stir until cream cheese is no longer lumpy.
4. Add a quart and a half of half & half and slowly raise temperature to a slow simmer.
5. Add the chicken and corn. Soup will be thick but you can add more half & half if you prefer it a little thinner.
6. Simmer for two hours.
7. Serve with crispy tortilla strips.
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