The aroma of this chicken soup while cooking makes you practically giddy to fill up your bowl and give it a try! It's creamy and filled with Southwest flavor. Easy to make, this is guaranteed to warm ya up on a cold night. This is a great take on a Southwestern favorite. Perfect for a chilly evening.
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Chicken Soups Yield: 6 Servings
Ingredients :
- 1 large rotisserie chicken
- boned and skinned
- 1 package(s) cream cheese (8 oz)
- 1 package(s) taco seasoning mix
- 1 large stalk celery
- sliced thin or chopped
- 2 - carrots
- peeled and chopped
- 1 can(s) petite diced tomatoes (14.5 oz)
- 1 can(s) mild green chilies (these come in small cans
- 4 oz)
- 1 quart(s) chicken broth
- 1 small yellow onion
- chopped
- 4+ cup(s) water (as needed)
- 1 package(s) shredded cheddar
- jack or Mexican blend cheese (8 oz)
- - salt and pepper
- to taste
- 1-2 - avocados
- sliced (optional)
- 1 package(s) tortilla chips
Intructions :
- Break up boned chicken into bite-sized pieces.
- In a large soup pot
- combine all ingredients except the tortilla chips
- shredded cheese
- and the avocados. Cook over medium heat until soup comes to a boil. Reduce heat to low. Cover and simmer for a couple of hours
- stirring occasionally.
- To serve
- put tortilla chips in the bottom of a bowl. Ladle hot soup on top. Sprinkle with cheese and add avocado slices
- if desired.This is terrific served with cornbread or cheese bread.
Rated 5/5 based on 98 Reviews
Keyword : creamy-chicken tortilla soup-Mexican-Chicken Soups