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Creamy Chicken Tortilla Soup

This soup hit the spot! It was everything I wanted it to be! It’s creamy, bold & the chips on top make it absolutely wonderful! I have a weakness for southwest anything: aka having black beans, corn, & cilantro, so this soup hit it right on. It’s really quick to throw together & you can even make it in the slow cooker if you want to. Love, LoVe, LOVE this soup!

Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Ingredients

  • 1 Tbsp olive oil
  • 1-2 boneless skinless chicken breasts, cut into 1/2" cubes
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 cup Pace Picante Sauce (Mild, Medium, or Hot...pick your heat)
  • 1 (10 3/4oz) can Cream of Chicken Soup
  • 1 soup can of water
  • 2 cups frozen whole kernel corn
  • 1 (14.5oz) can black beans, drained & rinsed
  • 1/2 cup light sour cream
  • 1 cup shredded cheddar or colby jack cheese
  • 1/3 cup chopped fresh cilantro leaves
  • Tortilla Chips, to crush on top
  • Extra cheese & sour cream, optional

Instructions

  1. In a large non-stick stock pot, heat olive oil & add cubed chicken. Season with cumin, garlic powder, & salt. Brown chicken & cook until no longer pink inside.
  2. Add picante sauce, cream of chicken soup, water, corn, & beans. Stir & bring to a boil. Reduce heat to simmer & allow to cook for 10 minutes.
  3. Turn off heat & add sour cream cheese, & cilantro. Stir until melted/incorporated.
  4. Serve with extra cheese, sour cream, & crushed tortilla chips on top.

Notes

*SLOW COOKER - Omit olive oil. Place chicken cubes, spices, picante sauce, cream of chicken soup, water, corn, & beans in crock pot & stir. Cook on low for 4 to 5 hours or high for 2 to 3 hours or until the chicken is cooked through. Stir in sour cream, cheese, & cilantro. Cover & let cook an additional 15 minutes. Serve with crushed tortilla chips.

*FREEZER MEAL - Omit olive oil. Place chicken cubes, spices, picante sauce, cream of chicken soup, water, corn, & beans in a gallon size zip-top bag. Squeeze out excess air and freeze upright on a flat surface (like a cookie sheet.) To make: Empty frozen contents into slow cooker. Cook on high for 4-6 hours or low for 6-8 hours until chicken is cooked through. Stir in sour cream, cheese, & cilantro. Cover & let cook an additional 15 minutes. Serve with crushed tortilla chips.

Recipe adapted from Campbell’s Kitchen