Angela's Spicy Chicken Tortilla Soup
A hearty and flavorful Mexican-inspired chicken tortilla soup with roasted chicken, beans, corn, and chipotle peppers. Topped with cheese, sour cream, and crispy tortilla chips.
30 mins
Ingredients
Equipment Needed
- large pot
Ingredients
Equipment Needed
- large pot
Instructions
- 1
Combine ingredients
Open all the cans. No need to drain any. Put everything into a large pot and bring to a boil.
- 2
Mix well
Stir to mix well.
- 3
Simmer
Reduce heat to lowest setting and let simmer for 30 minutes covered.
- 4
Add cream
Before serving, add 1/2 cup of half and half. Stir well to distribute.
- 5
Prepare bowls
Fill soup bowl half full of crushed tortilla chips or the tortilla strips you can find in the fresh vegetable department.
- 6
Serve
Pour a serving of soup over chips. Set out bowls of finely shredded cheddar cheese, sour cream, chopped fresh cilantro and sliced pickled jalapenos. Let everyone top their own bowl of soup with these garnishes.
Cook's Notes
To make the soup less spicy, leave out the chipotle peppers. The half and half adds creaminess and helps balance the heat.
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