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Suzanne's Cookbook

Creamy Chicken Tortilla Soup



Heat oil in a large saucepan over medium heat; saute onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; saute until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat, allow to cool for 5 minutes.

Puree soup base in batches in a blender or food processor until smooth, return soup to pot.

Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste.

Serve topped with tomatoes and a dollop of sour cream. For spicier soup, add cayenne pepper to taste.

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