Cheesy Chicken Tortilla Soup

Cheesy Chicken Tortilla Soup, creamy, cheesy tasty soup packed with chicken, garbanzo beans, chipotle pepper for smoky heat and topped with tortilla crisps.

Soup | February 16, 2017 | By

My daughters and I are all on the same page when it comes to our taste in movies. We love spending a Saturday or Sunday afternoon having lunch at the mall and catching a good flick. One of our favorite lunch spots is a place with amazing Tortilla Soup ~ loaded with chicken in a spicy broth and topped with crispy tortilla strips. We all get a bowl and share an appetizer so we still have room for the *required* movie popcorn. Cheesy Chicken Tortilla Soup is everything I love about the restaurant version but thicker and includes garbanzo beans, chipotle pepper for heat and smoky flavor and even more cheesy goodness. If you like a spicy, cheesy soup this is it. 

Cheesy Chicken Tortilla Soup, creamy, cheesy tasty soup packed with chicken, garbanzo beans, chipotle pepper for smoky heat and topped with tortilla crisps.

If I haven’t said it before, we’re leaving for Florida so I’m on a mission to clean out and use up most if not all of the food I have on hand. This is where the garbanzo beans came into play; I happened to have two cans waiting for duty. And this is one of those recipes I can almost convince myself that it’s healthy because it’s packed with chicken and garbanzo beans and even a little avocado on top ~ and doesn’t all the cheese count for calcium? I don’t know abut that but I do know it’s every bite delicious but please make the crispy tortilla strips. I beg you. You won’t regret it.

Let’s get this soup started:

Ingredients:

  • Olive oil (1-2 tablespoons)
  • 3-4 tortillas,  very thinly sliced (corn or flour)
  • 1 medium onion, chopped
  • 1 bell pepper (any color) chopped
  • salt and pepper
  • 10 ounce can of enchilada sauce (medium spice level)
  • 2 1/2 cups of chicken stock
  • 2 cups of cooked chicken, chopped (approximately 2 chicken breasts)
  • 2 cans of garbanzo beans (divided)
  • 14 ounce can of diced tomatoes
  • 1 1/2 cups of frozen corn
  • lime juice
  • 1 chipotle pepper in adobe sauce, finely minced (canned peppers)
  • 1/2 teaspoon of oregano
  • 1 teaspoon of cumin
  • 4 ounces of cream cheese
  • 1 cup sharp shredded cheese
  • cilantro

Optional toppings:

  • shredded cheese
  • avocado
  • lime wedges
  • cilantro

Cheesy Chicken Tortilla Soup, creamy, cheesy tasty soup packed with chicken, garbanzo beans, chipotle pepper for smoky heat and topped with tortilla crisps.

Instructions:

Add a tablespoon or so of oil to the pot and when it’s hot, drop in the sliced tortilla strips in a single layer (work in batches), turning to brown both sides then remove and reserve. You’ll want to slice them as thin as possible. My first batch looked like French fries from McDonald’s. Still good, but missed the mark.

In the same pot add the onion and bell pepper to the remaining oil. Season with salt and pepper and cook a few minutes until the onions are soft. Add the enchilada sauce, chicken stock, chicken, one can of garbanzo beans (drained), tomatoes, corn, juice from 1/2 of one lime, minced chipotle pepper, oregano and cumin.

A word about the chipotle pepper. I found just one pepper from one small can to be plenty of heat. These peppers pack it! Add more at your own discretion.

Cheesy Chicken Tortilla Soup, creamy, cheesy tasty soup packed with chicken, garbanzo beans, chipotle pepper for smoky heat and topped with tortilla crisps.

Cover and cook over low heat 15-20 minutes.

While the soup is cooking, using an immersion blender (or regular blender if you don’t have an immersion) and puree the second can of beans and some of the juice from the beans then add it to the soup to thicken it.

Fold in the cream cheese and shredded cheese, stirring over medium heat until it’s combined, then add the cilantro.

Cheesy Chicken Tortilla Soup, creamy, cheesy tasty soup packed with chicken, garbanzo beans, chipotle pepper for smoky heat and topped with tortilla crisps.

Most of the toppings are optional, but the tortilla strips are a must – they’re so tasty and add so much to the soup! In fact, they’re even good by themselves!

Leftover soup? Freeze in individual containers for a tasty lunch. If you crave Mexican food as often as I do, you’ll love this Ultimate Chicken Nacho too!

Cheesy Chicken Tortilla Soup, creamy, cheesy tasty soup packed with chicken, garbanzo beans, chipotle pepper for smoky heat and topped with tortilla crisps.

Cheesy Chicken Tortilla Soup
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Ingredients
  1. Olive oil (1-2 tablespoons)
  2. 3-4 tortillas,  very thinly sliced (corn or flour)
  3. 1 medium onion, chopped
  4. 1 bell pepper (any color) chopped
  5. salt and pepper
  6. 10 ounce can of enchilada sauce (medium spice level)
  7. 2 1/2 cups of chicken stock
  8. 2 cups of cooked chicken, chopped (approximately 2 chicken breasts)
  9. 2 cans of garbanzo beans (divided)
  10. 14 ounce can of diced tomatoes
  11. 1 1/2 cups of frozen corn
  12. lime juice
  13. 1 chipotle pepper in adobe sauce, finely minced (canned peppers)
  14. 1/2 teaspoon of oregano
  15. 1 teaspoon of cumin
  16. 4 ounces of cream cheese
  17. 1 cup sharp shredded cheese
  18. 3-4 tablespoons of finely chopped cilantro
Instructions
  1. Add 1-2 tablespoons of oil to the pot and when it’s hot, drop in the sliced tortilla strips in a single layer (work in batches), turning to brown both sides then remove and reserve.
  2. In the same pot add the onion and bell pepper to the remaining oil. Season with salt and pepper and cook a few minutes until the onions are soft.
  3. Add the enchilada sauce, chicken stock, chicken, one can of garbanzo beans (drained), tomatoes, corn, juice from 1/2 of one lime, minced chipotle pepper, oregano and cumin.
  4. While the soup is cooking, using an immersion blender or regular blender and puree the second can of beans and some of the juice from the beans then add it to the soup.
  5. Fold in the cream cheese and shredded cheese, stirring over medium heat until it’s combined, then add the cilantro.
  6. Serve with tortilla strips on top and other toppings below.
Optional toppings
  1. shredded cheese
  2. avocado
  3. lime wedges
  4. cilantro
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Comments

  1. Leave a Reply

    Mary
    February 16, 2017

    Goodness, this sounds good! Will make an excellent leftover freezer meal. Pinned. Have a safe trip and enjoy! Thanks for another soup for my menu! Chat later!

    • Leave a Reply

      Bernie
      February 20, 2017

      Good morning Mary! Thanks so much ~ I hope you enjoy it as much as we do! Even though it’s been a pretty mild winter, we’re looking forward to getting away and seeing family. Enjoy the day – more later. 🙂

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