Kristi’s Mock Version of Bells and Whistles Tortilla Soup

When out to eat with friends. I was served this warm creamy bowl of spiced chicken greatness!! That delicious bowl of soup left me wanting more! Seconds PLEASE! I went home and created it and man oh man am I glad I did! Now I can have it when ever my heart desires.

Kristi’s Mock Version of Bells and Whistles Tortilla Soup
Kristi’s Mock Version of Bells and Whistles Tortilla Soup

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Kristi’s Mock Version of Bells and Whistles Tortilla Soup

  • 2

    tablespoons Butter

  • 1

    large onion; chopped

  • 2

    tablespoons garlic; minced (3 cloves)

  • 6

    yellow corn tortillas; chopped

  • 1

    (14oz) can of RoTel

  • 3

    -cans of chicken broth

  • 1

    teaspoon ground cumin

  • 1

    teaspoon dried oregano

  • 1

    teaspoon turmeric

  • 2

    cups chopped, cooked chicken tenderloins

  • 1

    can Mexican corn; drained

  • 1/2

    cup heavy cream

  • 1

    cup shredded Monterey Jack cheese or shredded Mexican cheese.

  • 1-2

    tablespoons chopped cilantro

  • The juice of 1/2 a lime

  • 1

    cup seeded diced Roma Tomatoes. (optional for topping)

  • 1

    avocado; sliced (optional for topping)

  • Sour cream (optional for topping)

Directions

In a Large soup pot melt your butter and add onions and garlic until they are translucent about 2-3 minutes. Chop up the tortillas into small pieces and add to the onions and garlic and sauté 3-4 minutes. Add your Rotel tomatoes, broth and spices and bring to a boil. Remove from heat and let cool for 5-10 minutes. Puree ¾ of the soup base in a blender or a food processor. (Do this in batches) (It is important to let soup base cool before trying to puree… so the base will not blow out and burn you.) Return the puree soup base to the pot and add the following: cooked chopped chicken, drained can corn, and cream. Return the soup to a boil then simmer for 5-10 minutes until soup thickens. Add in cheese and cilantro and stir. Add strained lime juice and season with salt and freshly group pepper to taste. Use your imagination: You can serve this with diced tomatoes, slices of avocado and a dollop of sour cream. If you enjoy a spicier version of tortilla soup you can add cayenne pepper along with the other spices. (Use sparingly a little goes a long way.)

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