CHICKEN TORTILLA SOUP

Posted on by eefulton

Hi! 

H A P P Y  F A L L!! Are you as excited as I am about this change of season? Like most, Fall is my absolute favorite. I loooove Halloween. Like almost as much as Christmas. I love all the movies, the candy, trick or treaters, all of my favorite Halloween traditions! Side note: I actually hate carving pumpkins. I think it is so much work for very little reward. Luckily, Aaron loves it so we still get a cute jack-o-lantern on the front porch. Another side note: the first time I ever went to Aaron’s house before we were dating was for a Halloween party. He was dressed up as “hungover Superman” and I was Mary Poppins. So telling of our personalities! 

Here in East Tennessee, the leaves are beginning to change, the weather has finally cooled down. And the pumpkins this here! Holy moly! They are truly insane. They have so many different colors that are so beautiful! 

Oh yeah, this is suppose to be a food post.Whoops. I told you I loved Fall.

BUT when I think about Halloween, I always think of this recipe, probably because I make it every year at Halloween. Ha! That probably makes sense, right? I got the craving a little early this year, so this may be a double take this October. 

This soup is so simple & unbelievably delicious! 

xx

ellyn 

SERVINGS: 6-8

TIME: 45 minutes

INGREDIENTS:

  • 1 lb chicken seasoned with a ½ teaspoon each of salt, cumin, paprika & garlic powder – thighs, breast or rotisserie chicken all work great! If using rotisserie chicken, skip seasoning. 
  • 2 tablespoons olive oil
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 yellow onion
  • 1 large garlic clove
  • 1.5 teaspoons salt
  • 1.5 teaspoons cumin
  • ½ teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons all purpose flour
  • 4 cups chicken stock
  • 8 oz cream cheese, room temperature
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can Rotel, drained
  • 1 cup frozen corn
  • ½ cup sour cream
  • tortilla chips for serving

INSTRUCTIONS:

  1. If using chicken thighs or breast, season & cook in pot you are cooking the soup in. If using rotisserie chicken, skip this step & add seasoning in the next step. Remove chicken from pot & set aside.
  2. Chop both bell peppers & onion. Add olive oil to medium high heat to a stock pot. Add in vegetables & cook until tender, about 5 minutes.
  3. Add chopped garlic & seasonings. Cook another 1 minute. 
  4. Add flour. Stir & cook another 1-2 minutes. 
  5. Slowly add in chicken broth while continually stirring. Simmer 5 minutes until beginning to thicken.
  6. Add in room temperature cream cheese, simmer until cream cheese is dissolved. 
  7. Add in shredded chicken, drained beans, drained Rotel & frozen corn. 
  8. Simmer covered for 15-20 minutes. 
  9. Add in sour cream.
  10. Serve with tortilla chips, cilantro, limes, cheddar cheese or avocado.
  11. Enjoy!

Notes: you can really use any kind of beans you like!