Cheesy chicken tortilla soup recipe

Sprinkle with salt if desired. Cut tortillas into 14-inch strips and fry in oil or spray with oil and bake at 400 degrees F while soup is cooking.

While the onion is cooking open and prepare cans.

Cheesy chicken tortilla soup recipe. Instructions Checklist Step 1 Melt butter in medium saucepan on medium-high heat. Or until crisp-tender stirring frequently. Bring to low boil then reduce heat and simmer 20 minutes.

Cut tortillas into 14-inch strips and fry in oil or spray with oil and bake at 400 degrees F while soup is cooking. Sprinkle with salt if desired. Thoroughly mix flour and water then whisk into soup.

Bring to a boil and reduce heat to low. Add the soup salsa corn chicken cumin fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.

How To Make Cheesy Southwestern Chicken Tortilla Soup. Combine chicken tomatoes onions peppers corn black beans seasoning mix and stock in a pot. Simmer for 20-25 minutes.

Combine chicken broth queso diced tomatoes and chiles pepper and onion blend tortilla chips black beans jalapeno peppers and lime juice in a slow cooker. Stir in flour until blended. Add tomatoes chicken broth and taco seasoning mix.

Simmer on medium-low heat 2 min stirring occasionally. Add chicken and VELVEETA. Saute stirring occasionally for 3-4 minutes.

While the onion is cooking open and prepare cans. Add in the garlic and stir for another 30 seconds. Pour in the enchilada sauce the undrained fire.

Remove chicken and shred with forks set aside. Grate an 8oz block of cheddar cheese adding to the warm soup in batches. Stir to melt and combine.

Whisk together flour and heavy cream.