Creamy Chicken Tortilla Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, garlic, and bell peppers, and saut茅 until softened.
• STEP 2.Add chicken broth, diced tomatoes, corn, black beans, and spices to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 3.In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually whisk in milk until smooth and thickened.
• STEP 4.Add the creamy mixture to the soup pot and stir well. Add cooked shredded chicken and simmer for an additional 10 minutes.
• STEP 5.Serve the soup hot, garnished with tortilla strips, shredded cheese, avocado, and cilantro. Enjoy!

Cooking Tips

• For a spicier soup, add a diced jalapeno or a pinch of cayenne pepper.
• To save time, you can use pre-cooked rotisserie chicken instead of cooking and shredding chicken breasts.
• If you prefer a thinner consistency, add more chicken broth or milk to the soup.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with additional toppings such as sour cream, lime wedges, or hot sauce.