New Recipe: Creamy Chicken Tortilla Soup

This year, I’m trying to keep my new recipes to a minimum, so that I can really perfect or at least memorize a few of our favorites.  However, I did want to try at least one new recipe each month.

Well, during my visit with my MIL and DIL a few weeks ago, I found a calendar from the Dairy Farmer’s Association.  I have no idea where they would get a calendar like that, but I think it’s awesome.  So, they let me take it home.  The recipes all look pretty easy, and since it’s one a month, it’s perfect for what I’m trying to do this year.


So for January, the recipe was a Creamy Chicken Tortilla Soup.


I got to use my brand new Dutch oven that I got for collecting points at my local grocery store.


Creamy Chicken Tortilla Soup

3 Tbsp Unsalted Butter

1 lb boneless, skinless, chicken breast, chopped

1 medium yellow onion, diced

3 Tbsp all-purpose flour

1 Tbsp chili powder

2 tsp ground cumin

3 cups (99% fat free) chicken broth

3/4 coup reduced fat (1%) Milk (the recipe called for 2%, but we had 1 %)

3 cans of Rotel Diced Tomatoes with green chilies

1 can Great Northern beans, rinsed and drained

1 can of whole kernel corn, drained

2 cups reduced fat Mexican style shredded Cheese

2 Tbsp chopped fresh cilantro

2 Tbsp chopped fresh chives

1. In a Dutch oven over medium-high heat, melt butter and cook chicken until lightly browned, about 5 minutes.

2. Add chopped onions, and cook until translucent, 2 to 3 minutes, stirring occasionally.

3. Stir in flour, chili powder, and ground cumin; cook for 1 minute.

4. Slowly add chicken broth and milk, stirring to blend well.  Bring to a simmer; cook for 5 minutes.

5. When liquid has thickened slightly, add tomatoes, corn, green chilies, and beans.  Reduce heat to medium, and simmer for 10 mins.

6. Stir in 1 cup of the cheese, and the fresh herbs.  Continue cooking for another 5-10 minutes, until cheese is melted and soup is cooked through.

To Serve: Crush some baked tortilla chips into serving bowl, sprinkle with 1 Tbsp of cheese, then ladle the hot soup over top.

It was SO good!  I highly recommend it, and I can’t wait to try February’s recipe!


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