I am a soup lover. However – a very picky one. I tried many different versions of chicken tortilla, and I always felt they were missing something. So – I went home and played with my own recipe until I LOVED it. This one is my all time favorite soup. I hope you enjoy it as much as I do!
Cheesy Chicken Tortilla Soup
4 cups Chicken – cooked and shredded
1 medium Onion – chopped
1 Red Pepper – chopped
1 Green Pepper – chopped
1 Serrano Pepper – seeded and minced
3 cloves Garlic – minced
3 T Olive Oil
3/4 cup White Wine Vinegar
1 pound Velveeta
1 can green Chili Peppers – diced
2 tsp Chili Powder (Heavy)
2 tsp Cumin (Heavy)
1/8 tsp Cayenne Pepper
2 cups Tomato Sauce
3 1/2 cups Plum Tomatoes, squished
7 cups Chicken Broth – strong
2 cans Black Beans – drained and rinsed
1/3 cup fresh Cilantro – snipped
To save money and time, I usually buy a large package of chicken breasts. Then bake them – shred my 4 cups for the soup (while still warm) and either chop or shred the rest. Then I freeze that for later recipes.
Saute onions, all peppers and garlic in olive oil until soft. Add seasonings and vinegar. Simmer 2 minutes. Add all remaining ingredients. Simmer and stir until all Velveeta is melted.
Serve with shredded cheese and tortilla chips or tortilla strips.
