Creamy Chicken Tortilla Soup

This restaurant-quality chicken tortilla soup made with leftover chicken is creamy thanks to half-and-half and a can of condensed soup.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 337 Calories

Ingredients

• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• 2 (14 ounce) cans chicken broth
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 medium onion, chopped
• 2 teaspoons chili powder
• 1 (10.75 ounce) can condensed Cheddar cheese soup
• 1 teaspoon dried cilantro
• 1 pound cooked chicken, shredded
• 1 cup picante sauce
• 0.25 teaspoon ground white pepper
• 0.5 cup half-and-half
• 0.66666668653488 cup drained and rinsed canned corn
• 0.25 cup tortilla strips

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.

Step 2

Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.

Step 3

Ladle into bowls and top with tortilla strips.