Creamy Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 2 (14 ounce) cans chicken broth
- 1 (10.5 ounce) can condensed Cheddar cheese soup
- 1 cup picante sauce
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- ¼ teaspoon ground white pepper
- 1 bay leaf
- 1 pound cooked chicken, shredded
- ⅔ cup drained and rinsed canned corn
- ½ cup half-and-half
- ¼ cup tortilla strips
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Instructions
- Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.
- Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.
- Ladle into bowls and top with tortilla strips.
Source
Original recipe: View Original