The best chicken tortilla soup!

Chicken Tortilla Soup

This really is the best chicken tortilla soup that I’ve ever had. It’s creamy and hearty and full of flavor. Rotisserie chicken makes it so easy. It’s the kind of soup you want to make a big batch of, because it makes the best kind of lunch the next day. If you love to order Chicken Tortilla Soup when you are dining out and have yet to make it at home…you’ve got to give this recipe a try, it’s so good!

Ingredients:

2 tablespoons butter
1 yellow onion diced
1/2 teaspoon minced garlic
4 cups chicken stock
1 red bell pepper diced
1 green bell pepper diced
1/2 jalapeño pepper seeded and finely minced (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon sugar
1 tablespoon chili powder
15 ounces can tomato puree
1 tablespoon Worcestershire sauce
1 pound cooked chicken shredded – (rotisserie chicken – for ease)
For the Cheese Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup heavy cream or milk
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces cheese grated (use your favorite or a mix of favorites)

How to make Chicken Tortilla Soup:

Make the soup: Heat the butter in a large pot over medium heat. Sauté onions until soft. Add the minced garlic and cook until fragrant.
Add a splash of chicken stock, and then the red & green bell and 1/2 jalapeno pepper. Cook for 2-3 minutes until soft.
Add all of the spices (salt, pepper, cumin, coriander, sugar, chili powder), and stir until fragrant.
Add the remaining chicken stock, tomato puree and Worchestershire sauce. Mix well and bring to a boil.
Add the shredded chicken and reduce the heat and simmer for 20 minutes or longer.
Make the cheese sauce: Melt the butter in a sauce pan over medium heat. Stir in the flour to make a paste.
Slowly add the rest of the ingredients, constantly stirring, until thick and creamy. Season with salt and pepper and remove from heat.
Add cheese sauce to the soup, stirring to mix well.
When ready to serve, top with cilantro, sour cream and guacamole and tortilla chips.

What to serve chicken tortilla soup with?

tortilla chips or tortilla strips (of course!)
sour cream
cilantro
guacamole

Variations of this recipe:

There are lots of variations to this recipe. Here are some easy add ins or swaps to make it your own:
Add black beans and frozen corn right before serving for an even more hearty soup.
Swap the ingredients for the cheese sauce with 1/2 block of cream cheese for an easy way to make it creamy.
Add cooked rice
with frozen corn
We love Rotisserie chicken, but you can add any kind of cooked chicken you prefer.
Make it with Rotel – we prefer the mild Rotel or you can make it with salsa in the place of the canned tomato

Chicken Tortilla Soup without Beans

Often times chicken tortilla soup has beans, like black beans, if you prefer no beans, this recipe is a great way to enjoy it without the beans.

Chicken Tortilla Soup

Hearty and a little bit spicy, we love this Chicken Tortilla Soup.

Author Kami | NoBiggie.net

Ingredients

2 tablespoons butter
1 yellow onion diced
1/2 teaspoon minced garlic
4 cups chicken stock
1 red bell pepper diced
1 green bell pepper diced
1/2 jalapeño pepper seeded and finely minced (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon sugar
1 tablespoon chili powder
15 ounces can tomato puree
1 tablespoon Worcestershire sauce
1 pound cooked chicken shredded - (rotisserie chicken - for ease)

For the Cheese Sauce:

2 tablespoons butter
2 tablespoons flour
1 cup heavy cream or milk
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces cheese grated (use your favorite or a mix of favorites)

Top with:

tortilla chips or tortilla strips
sour cream
cilantro
guacamole

Instructions

Make the soup: Heat the butter in a large pot over medium heat. Sauté onions until soft. Add the minced garlic and cook until fragrant.
Add a splash of chicken stock, and then the red & green bell and 1/2 jalapeno pepper. Cook for 2-3 minutes until soft.
Add all of the spices (salt, pepper, cumin, coriander, sugar, chili powder), and stir until fragrant.
Add the remaining chicken stock, tomato puree and Worchestershire sauce. Mix well and bring to a boil.
Add the shredded chicken and reduce the heat and simmer for 20 minutes or longer.
Make the cheese sauce: Melt the butter in a sauce pan over medium heat. Stir in the flour to make a paste.
Slowly add the rest of the ingredients, constantly stirring, until thick and creamy. Season with salt and pepper and remove from heat.
Add cheese sauce to the soup, stirring to mix well.
When ready to serve, top with cilantro, sour cream and guacamole and tortilla chips.