This is such a great soup! We had it the other night and there's no leftovers! I've posted about it before so I'll join Suzy over at Kitchen Bouquet for another Flashback Friday because this one is so good it will be repeated again and again!
It was topped with lime, sour cream, fire-roasted salsa, and avocado! and I forgot the cheese and chips! But it didn't matter one bit.
Original post can be found here!
Creamy Chicken Tortilla Soup
Source: Marilyn (DanaIN) - Gardenweb Cooking Forum
2 tablespoons olive oil
1 large onion, chopped
2 tablespoons minced garlic
4 corn tortillas (regular or fried)
1 (14 oz.) can diced tomatoes with chilies (I used 2 10-ounce cans of Rotel tomatoes with chilies)
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon turmeric (I omitted)
2 cups chopped, cooked chicken
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup shredded Monterrey Jack cheese (optional)
1 tablespoon chopped cilantro
juice from 1/2 fresh lime
1 cup diced, seeded Roma tomatoes or 1 cup salsa for garnish
Sour cream for garnish
Tortilla Chips for garnish
Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot. (I used an immersion blender)
Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream.