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Chicken Tortilla Soup

November 29, 2018 by Jaida 2 Comments

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What better way to warm up from the cold, winter temps than with a big bowl of creamy, chicken tortilla soup?

Tortilla Soup

I first discovered and posted this recipe seven years ago, and it has remained one of my favorite soups all these years. I am particular about my tortilla soup. I don’t like the “broth-y” type so much – I prefer it more tomato soup-based and creamy. I searched high and low to find this recipe, and it is the closest I have found to the country club tortilla soup that I fell in love with many years ago.

I mean, what’s not to love?? A tomato and broth base, with shredded chicken, avocado, sour cream, cheese and tortilla strips?? It’s a great comforting meal, perfect for the cold winter months!

Tortilla Soup Top

The weather has been yo-yo-ing between winter temps and fall temps the past month, but there have definitely been plenty of soup-worthy nights, and I am taking full advantage when I can! I mean, there are only so many reasons to tolerate winter, ya know? Mosquito eradication, cute sweaters, knee-high boots, and soup. That’s about it for me. What about you? Are you a fan of winter, or more of a spring or summer baby? I’m 100% summer baby, but I welcome the cold for just a brief moment each year.

Whether you are a lover of the cold or just trying to survive until spring, this chicken tortilla soup with warm your belly and warm your heart!! Give it a try.

Chicken Tortilla Soup

What better way to warm up from the cold, winter temps than with a big bowl of creamy, chicken tortilla soup?
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Course: Main Course
Cuisine: Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 2 Tbsp Zesty Italian Dressing
  • 2 cloves garlic, minced
  • 2 14 1/2 oz cans chicken broth
  • 1-1/2 cups water
  • 1-1/2 lbs boneless, skinless chicken breasts (it's ok if frozen)
  • 2 15 oz cans tomato sauce
  • 4 cups tortilla strips (or coarsley crushed chips)
  • 1/2 cup shredded Monterrey Jack cheese
  • 1/3 cup sour cream
  • 1 large avocado, peeled, pitted and chopped
  • 2 Tbsp cilantro, chopped

Instructions

  • Mix dressing and garlic in large saucepan; cook on medium-high heat 1 minute, stirring occasionally. Gradually add broth and water, stirring until well blended.
  • Add chicken. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through.
  • Remove chicken from broth mixture; cool slightly. Pour broth through a fine-mesh strainer and return broth to pan.
  • Shred chicken and return to pan. Stir in tomato sauce. Cook on medium-high heat until heated through, stirring occasionally.
  • Ladle soup into bowls and add toppings, as desired. 

Notes

*If you like your tortilla soup less ā€œbroth-yā€ and more ā€œtomato-yā€, add an extra can of tomato sauce!
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!

Source: Kraft Foods

Filed Under: Chicken, Main Dish, Soup Tagged With: Chicken, Soup, Tortilla Soup

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Reader Interactions

Comments

  1. katie

    November 1, 2011 at 2:07 pm

    Tortilla soup is one of my favorites. Is there anything you could substitute for the Italian dressing? Thanks!

    Reply
  2. Jaida

    November 1, 2011 at 2:12 pm

    Katie – the Italian dressing just gives it an extra little zing, but if you don't like it or don't have it on hand, you can just leave that ingredient out.

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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