Creamy Chicken Tortilla Soup

This is a great take on a Southwestern favorite. Perfect for a chilly evening.

Blue Ribbon Recipe

The aroma of this chicken soup while cooking makes you practically giddy to fill up your bowl and give it a try! It’s creamy and filled with Southwest flavor. Easy to make, this is guaranteed to warm ya up on a cold night.

Ingredients

• 1 largerotisserie chicken, boned and skinned

• 1 pkgcream cheese (8 oz)

• 1 pkgtaco seasoning mix

• 1 largestalk celery, sliced thin or chopped

• 2carrots, peeled and chopped

• 1 can(s)petite diced tomatoes (14.5 oz)

• 1 can(s)mild green chilies (these come in small cans, 4 oz)

• 1 qtchicken broth

• 1 smallyellow onion, chopped

• 4+ cwater (as needed)

• 1 pkgshredded cheddar, jack or Mexican blend cheese (8 oz)

• ·salt and pepper, to taste

• 1-2avocados, sliced (optional)

• 1 pkgtortilla chips

How to Make Creamy Chicken Tortilla Soup

1. 

   Break up boned chicken into bite-sized pieces.

2. 

   In a large soup pot, combine all ingredients except the tortilla chips, shredded cheese, and the avocados. Cook over medium heat until soup comes to a boil. Reduce heat to low. Cover and simmer for a couple of hours, stirring occasionally.

3. 

   To serve, put tortilla chips in the bottom of a bowl. Ladle hot soup on top. Sprinkle with cheese and add avocado slices, if desired.

   This is terrific served with cornbread or cheese bread.