I don’t think there is anything else to say. Although this is the first chicken tortilla soup I’ve ever made, I’ve had many versions in restaurants and deli’s, and this is so much better than any of them. If you couldn’t tell from the above exchange, I kinda get excited about food, and I’m pretty sure I moaned and squealed simultaneously when I took my first bite of this soup. It is so bangin’ with flavor. I just love it.
Now, I know my pictures aren’t portraying a creamy-type soup. The day I made it, it looked super creamy like I had poured real cream into the soup, but then the leftovers betrayed me when I reheated them the next day for lunch and a photo, and it just looked like regular chicken tortilla soup. Well, my pictures may be misleading, but I promise you this is one soup worth trying.
Creamy Chicken Tortilla Soup Recipe
1 1/2 lbs. boneless skinless chicken breasts
1 (16 oz) carton chicken broth
1 (15 oz) can diced tomatoes (I used roasted)
1 (7 oz) can green chiles, or 2 (4 oz) cans
1 large onion, chopped
1 green pepper, seeded and chopped
1 tablespoon minced garlic
1 bay leaf
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon pepper
6 corn tortilla, cut into thin strips
1 (15.25 oz ) can corn, drained
½ cup plain Greek yogurt
1/4 cup cilantro, chopped
Optional toppings: Tortilla strips*, sour cream or Greek yogurt, cheddar cheese or avocado
Add chicken breasts, broth, tomatoes, green chiles, onion, green pepper, garlic, bay leaf, and spices to a large stock pot. Bring to a boil, then reduce heat and simmer for 1 ½-2 hours, or until the chicken is very tender. Add the tortillas during the last fifteen minutes of cooking. Remove chicken to a cutting board and let rest ten minutes, or until it is cool enough to touch without burning your fingers. If your tortillas haven’t completely broken down yet, continue simmering the soup while the chicken rests. Shred or chop the chicken and return to the pot, along with the corn, Greek yogurt, and cilantro. Heat through and serve with optional toppings.
Crockpot directions: Add everything but the Greek yogurt and cilantro to the crockpot and cook on high for 4 hours or low for 6 – 8 hours, until chicken is tender. Shred chicken, return to crock. Add yogurt and cilantro. Cook an additional half hour. Garnish as desired.
*Tortilla Strips: Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and pour 1-2 teaspoons of vegetable oil on it. Cut 3 corn tortillas into strips, then put on the baking sheet and use your hands to toss them with the oil until coated. Spread out, sprinkle with salt and pepper, and bake until crispy, about 10 minutes.I made my tortilla strips super thin and burnt most of them, so if yours are thin, keep an eye on them–they may only need five minutes.
Recipe source: Debbi Does Dinner Healthy