Creamy Tortilla Soup

This is a great soup and is super easy to make!  My friend Paula made it for us when I was moving about 5 yrs ago.. We scarfed it down it was so good, I have made it ever since! 

I use half and half to cut out some of the fat but it calls for heavy cream.  You can go either way.  You can also add some chicken (rotisserie even would be good) to this if you want. I like it mostly without but have had it both ways... I'm just one of those who when I go to Taco Bueno and order tortilla soup (theirs is good) say can you put more broth and less chicken... I think it's just me!

This soup makes a lot and it's really so very good!

Chop up the onions

add rotel, cream of chicken, green chilies, chicken broth and half and half and let simmer about 15 to 20 mins.  This picture is before the cream of chicken, broth and half and half was added.

Cut flour tortillas into strips then fry in a little oil till golden brown and salt to taste

place on a paper towel to absorb any grease

You can top with tortilla strips, shredded cheese or hot sauce!  I just eat it with the tortilla strips!

 

Creamy Tortilla Soup

¼ cup butter

½  onion, chopped

1/2 red onion, chopped

3 chopped green onion (cut up to part way of green)

½  lg green pepper, chopped

¼ c diced green chilies

1 cans rotel tomatoes

1 ½ T chopped fresh cilantro

1 tsp chili powder

1 tsp white pepper

3 c chicken stock

3 cups heavy cream or half n half  

2 family-size cans cream of chicken soup

2 cups shredded cheddar

8 (10-in) flour tortillas

1 cups commercial sauce

In a large saucepan, add butter,  onion, red onion, green onion, green pepper and chiles and sauté until tender.  Add rotel tomatoes, cilantro and Spices.  Cook 1 minute.  Add stock, cream and soup.  Cook over medium low heat until hot. 

Cut tortilla into ¼ strips.  Bake in a single layer on a baking sheet in 350 Degree oven until golden brown. About 10-15 minutes. Garnish with shredded cheese tortilla strips and salsa.