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Chicken Tortilla Soup
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Brief Description
A cheesy chicken soup with a Mexican flair! Top with any number of fixings such as diced avocado, hot sauce, sour cream, cilantro, tortilla chips, corn chips, green onion, shredded cheddar or crumbled cotija cheeses, lime wedge, etc.
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Main Ingredient
Chicken
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Category: Soups
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Cuisine: Mexican
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Prep Time: 45 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
All herb and spice amounts are estimates! Soups are a lot of volume and can take a lot of seasonings. The longer you cook the more they meld and come out. Customize to your taste preference. Want more cheese flavor and thicker? Increase roux amount and cheese into the sauce before adding. go back and forth with chicken stock and cheese to maintain the consistency you want. If you want the soup thicker, make the sauce thicker with the roux and cheese. Want it spicier? Add some hot salsa in place of rotel or maybe. canned chipotle peppers diced up. Gluten Free: Do not make Roux. Instead, heat up chicken broth and half and half and add cheese to it until melted. Adding a little Velveeta here will help smooth it out. Once all ingredients are combined, mix up a corn starch slurry with about 4 tablespoons of corn starch and a half cup cold water. Once soup is at a simmer, slowly add slurry and stir soup until desired consistency is obtained.
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Posted By: foodies09
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Posted On: Jan 15, 2023
Number of Servings:
Ingredients:
- Boil Chicken
- 2 pieces - Chicken Breasts
- 4 pieces - Chicken Thighs
- 1 cans - Canned Chicken Do Not Drain
- 4 cups - Water
- 2 tablespoons - Orrington Chicken Soup Base
- Cheese Sauce
- 4 tablespoons - Butter Melted
- 4 tablespoons - Flour
- 1 1/2 pounds - Mild-Med Cheddar Shredded
- - Reserved Broth
- Soup
- 2 cans - Rotel Do Not Drain
- 1 cans - Black Beans Do Not Drain
- 1 cans - Pinto Beans Do Not Drain
- 1 cans - Optional (Whole Kernel Corn) Drained
- 2 teaspoons - Chili Powder
- 1 teaspoons - Onion Powder
- 1 teaspoons - Garlic Powder
- 1 teaspoons - Corriander Ground
- 3 tablespoons - Onion Flakes Dried
- 1 teaspoons - Mexican or Mediterranean Oregano Ground
- 1/2 teaspoons - Chipotle or Cayenne Pepper
- 1 cups - Half and Half
Directions:
Boil 2 chicken breasts and 4 thighs in 4 cups of chicken broth until fully cooked. I use Orrington Farms chicken soup base to make the broth. Follow instruction on container of soup base for 4 cups of water. I make it to taste, but do not taste until chicken is fully cooked!
Reserve broth for Cheese Sauce.
Pull chicken out and dice or shred. Place in kettle
In separate pan create a Roux. For this I use 4-5 tablespoons flour to equal parts butter. More flour, thicker soup. Your preference. Put butter in pan and cook over medium high heat until melted. Add flour and stir constantly until flour reaches a light brown color. Add 1-2 cups of chicken broth from cooked chicken until mixture thins back out to a gravy-like consistency, then add shredded cheddar. I use mild cheddar hand shredded. While this is more work, the results are noticeable. Pre-shredded cheese has an anti-caking agent that does not work well in cheese sauces and the flavor of fresh shredded can't be beat. Continue to add all of the cheese, if it gets too thick, add more chicken broth. There should be no stringy cheese left when done.
In a kettle, add all other ingredients except cheese sauce. Once at a light boil, add cheese sauce. Simmer on low heat 10-15 minutes to blend flavors.
Top with your choice of ingredients such as:
Avocado, Shredded Cheese, Diced or Green Onion, Cilantro, Sour Cream, Tortilla Chips, Corn Chips, Hot Sauce, Diced Jalapenos, Etc.
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