Creamy Chicken Tortilla Soup

I just love chicken tortilla soup, and this Creamy Chicken Tortilla Soup incorporates all of the things I like about it.

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Soup is one of the perks of fall and winter for me. I just love to have a pot of soup cooking on the stove, filling the kitchen with the wonder aromas and steaming up my windows. It reminds me of my childhood when my mother cooked a pot of beans on Monday which was wash day. (Do you remember?)

Creamy Chicken Tortilla Soup

Ingredients:

It seems that chicken tortilla soup is everywhere these days. For me, it is a twist on chicken noodle soup, but you use rice instead of noodles and make it spicier. The creamy part is achieved by adding half-and-half as the final ingredient. Add this right before serving to keep the cream from separating.

Creamy Chicken Tortilla Soup:

I love to serve Creamy Chicken Tortilla Soup  with sour cream, shredded cheese, chopped tomato and sometimes avocado. And of course you need to serve it with some form of tortilla chips. For another great soup recipe, see my recipe for Dad’s Favorite Chili (Dad is actually my husband). Need more soup recipes, Taste of Home has a post titled 60 Classic Homemade Soup Recipes.

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5 from 1 vote

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Creamy Chicken Tortilla Soup

Prep Time

10 mins

Cook Time

30 mins

resting time

30 mins

Total Time

40 mins

 

This soup will warm you inside and out, and the aroma is to-die-for!

Course: Soup

Cuisine: American

Keyword: autumn, comfort food, winter

Servings: 8 people

Calories: 353 kcal

Author: Renea

Ingredients

• 48 ounces chicken broth
• 10 ounces Rotel diced tomatoes and green chilies
• 15 ounces corn, drained
• 1/2 chopped red onion
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Tony Chachere's Creole Seasoning
• 2 cups shredded chicken
• 6.9 ounces Zatarain's Spanish Rice
• 1 cup half-and-half
• tortilla chips
• Optional: sour cream, shredded cheese, chopped tomato, avocado

Instructions

1. To a large stock pot or dutch oven, add the first 8 ingredients in order as listed.  Bring the soup to a boil over medium-high heat.

2. Add the Spanish rice boxed mix, cover and reduce the heat to low. Simmer for 25 minutes, stirring often. Remove from heat and let rest, covered, for 30 minutes to let the rice plump and the soup to slightly thicken.

3. Right before serving, add the half-and-half and bring back up to heat. Serve with tortilla chips.

4. Optional: Serve with sour cream, shredded cheese, chopped tomato and avocado

If you made this recipe, please let me know what you thought by leaving a comment and a star rating!

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