Cheesy Chicken Tortilla Soup

Here we are…..patiently waiting for another April blizzard and here I am planning out my last blast of comfort food!  (Hopefully)  This Cheesy Chicken Tortilla Soup is sure to hit the spot and can be ready in less than 30 minutes.  That makes it a win/win for the whole family.  This soup offers big taste and minimal dishes when we are done so that we can get on to game night or watching a few of our favorite shows together!  So far, Survivor reruns on Hulu has been a big hit with them.  Let the snowstorm begin!

Cheesy Chicken Tortilla Soup

  • Servings: 6
  • Difficulty: easy
  • Print

1/4 cup olive oil

1 medium onion, small diced

1/4 cup flour, all-purpose or gluten-free

6 cups water

1 tablespoon chicken soup base, I used Better Than Boullion brand

1 packet taco seasoning

1 tablespoon ground cumin

3 cups chicken, cooked, diced

1 can tomatoes and green chilies

16 ounces Velveeta cheese, cubed

2 cups shredded pepper-jack cheese

tortilla chips and shredded cheese for garnish

Directions:

In a large soup pot over medium-high heat, sweat the onions and olive oil until they are translucent, about 6 minutes.   Add flour and stir until all the onions are evenly coated.  Continue cooking for 2-3 minutes or until the “raw flour” smell has left.  Whisk in the water, chicken soup base, taco seasoning, and cumin.  Add chicken, tomatoes, and cheeses.  Bring to a simmer and stir until all the cheeses are melted.  Reduce heat to low and continue cooking for 15-20 minutes.

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