Kellies Easy Chicken Tortilla Soup Recipes

Steps:

• 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.
• 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.
• Ladle into bowls and top with tortilla strips.

Steps:

• For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
• For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
• For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

Steps:

• In a large stock pot whisk together all eight cans of soup.
• Add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper.
• Bring ingredients to a boil, then reduce heat and simmer for an hour.
• Add cilantro and chicken and simmer another hour.
• During last hour of cooking, cut tortillas into strips with a pizza cutter.
• Deep fry tortilla strips in hot oil until they are browned. Drain on paper towels.
• Ladle soup into bowls; top with tortilla strips, and shredded cheese.
• **You can also top with additional chopped chicken, tomato, cilantro and/or sour cream.