Lately I’ve been in a taco/enchilada/soup-ish mood. Maybe it’s the cold weather and snow that has me thinking along those lines. Soup is one of my favorite go-to bone warmers, and creamy soups definitely top the list. I could probably spend a whole week or more posting nothing but creamy or thicker types of soups.
I just took this long pause thinking about all kinds of soups and have made myself so hungry! In the past couple of minutes of productive day dreaming I have come up with four ideas for different types of rib-sticking soups or stews. Yeehaw!
That’s a funny word–yeehaw. Do you hear it in your head as an exuberant twangy cowboy shout? I took another break from writing just now and Googled ‘yeehaw’. Save yourself the trouble. No one is certain where it originated. Oh well, living languages evolve…or devolve from time to time, I suppose.
Anyway, yeehaw for this soup! It turned out even better than I had hoped. I ordered a bowl of a similarly named soup at a chain restaurant a couple of weeks ago and it inspired me to come up with my own rendition. I am using the term ‘inspired’ loosely. In reality, there was nothing inspirational about the restaurant soup other than the fact that it inspired me to get cracking on a recipe of my own.
Although I used a rotisserie chicken (from Costco, of course–yum), any cooked chicken would work well in this Creamy Chicken Tortilla Soup recipe. I believe that this soup would also be good with some of the left-over turkey that may be hanging out at your house in a few days.
There are a few things that I did to make this soup wonderfully flavorful:
- I sauteed the cooked chicken, onions, garlic, and spices together in some olive oil. This helped to deepen the flavors.
- Cream cheese provided both a creamy texture/appearance and added lots of good tangy cheese flavor without the stringiness that some cheeses can bring. Additionally, if you are counting fat and calories, a low fat cream cheese will work well.
- Corn tortillas, torn into small pieces, were used as the thickening agent. They thickened the soup beautifully and added an subtle, yet tasty addition to the soup. In case you are wondering, the tortillas simply ‘dissolve’ in the broth.
- I made my own baked tortilla strips to garnish the soup. I cut several corn tortillas into 1/4″-wide strips and baked them in the oven for a few minutes until they were crispy.
Creamy Chicken Tortilla Soup
- 10-12 corn tortillas, divided
- 3 tablespoons vegetable oil
- 1 rotisserie chicken, tear into chunky shreds (about 4 cups
- 1 large onion, chopped
- 4 cloves garlic, choppped
- 2 teaspoons ground cumin
- 1/2-1 teaspoon salt
- 1/2 teaspoon chipotle chile powder
- 8 cups chicken stock, divided
- 1 (15 ounces) can diced tomatoes
- 1 (15-16 ounces) can black beans, drained and rinsed
- 1 (4 ounces) can whole green chiles, diced
- 1 cup corn
- 2 cups red salsa
- 1 (8 ounce) package cream cheese, softened and cut into chunks
- 4 tablespoons chopped fresh cilantro
- Tear 6 tortillas into chunky, bite-sized pieces. Set aside.
- Heat an 8-quart Dutch oven or soup pot over medium heat, then add the 3 tablespoons cooking oil. Add chicken, onion, garlic, torn tortillas, cumin, salt, and chipotle chile powder. Saute until onion is translucent, stirring as needed. Be careful to not burn.
- Add 6 cups chicken stock, tomatoes (with juice), black beans, green chiles, corn, and salsa to pot. Bring to a simmer over medium high heat.
- Pour the remaining two cups of chicken stock into a blender. Add the softened cream cheese and blitz until smooth. Pour the broth and cream cheese slurry into the soup pot. Cook, stirring as needed, until the soup has thickened. (The torn tortillas will thicken the soup as they soften and disperse into the liquid cooking liquid.)
- Just before serving, stir in the cilantro.
- While the soup is cooking, preheat the oven to 375-degrees. Cut the remaining tortillas into approximately 1/4-inch wide strips. Slice the longer strips in half.
- Place the tortilla strips on a baking sheet in a single layer. Bake for 15-20 minutes until the strips are crispy; tossing once or twice during baking so that the strips will bake evenly. Serve as a garnish on the soup.