Creamy Chicken Tortilla Soup

27 Oct

It was raining here, so we needed a warm, stick-to-your-ribs yet nutritional meal. I’ve always wanted to try out my own recipe for chicken tortilla soup so I did today and here it is! In a traditional chicken tortilla soup, the broth is not so creamy and you add in corn tortillas to the actual soup so they disintegrate and add corn flavor. I just added a few fried pieces of corn tortilla on top with some other toppings. Another hearty and healthy soup for you guys that comes together in about 20 minutes! Enjoy!

Creamy Chicken Tortilla Soup
1 Tablespoon olive oil
1 small yellow onion, diced
2 green onions, chopped
1/2 cup carrot, diced
2 precooked chicken breasts, cubed
1 can cream of chicken soup
1 14 oz can fat free chicken stock
1 can sweet corn, drained (frozen would work too)
1 can black beans, drained and rinsed well
salt & pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup milk
Toppings:
cheddar cheese, grated
cilantro, chopped
lime juice
corn tortilla strips, lightly fried
In large pot, heat oil. Add both kinds of onions and carrots. Cook 5 minutes. Add in cubed chicken and cream of chicken soup. Slowly add in chicken stock while stirring continuously (to prevent lumps). Add in rest of ingredients. Heat thoroughly and serve with desired toppings. (After you add in the milk, try not to boil the soup anymore. The mild could scald and add a funky, not-so-pleasant flavor!)
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