Tuesday Treats: Creamy Chicken Tortilla Soup

Baby, it’s cold outside and I’m a firm believer in hot soups when the weather is frightful. I love a good tortilla soup but most of them have way too many tomatoes cooked down where I can’t pick them out. Allergy, so this is a thing with me. When I came across this recipe, my brain automatically started making substitutions. I tried it last week and the recipe got two thumbs up from Lawyer Guy and a thumbs up from me. Subs are mentioned below in the recipe.

Prep Time: 45 min.
Total Time: 45 min.
Servings: 8 servings, 1 cup each

Warm up with a delicious bowl of Creamy Chicken-Tortilla Soup. This Creamy Chicken-Tortilla Soup is full of amazing Tex-Mex flavors everyone loves.

What You Need
1 tsp. oil
1 cup chopped red onions
1 can (14.5 oz.) fire-roasted diced tomatoes, drained (I left this out, for allergy reasons and substituted one 4 oz. can of chopped, green chilis)
1 can (11 oz.) corn with red and green bell peppers, drained
3-1/2 cups fat-free reduced-sodium chicken broth
3/4 cup TACO BELL® Hot Sauce (for those who like not as spicy, use mild or medium sauce)
2 cups shredded cooked chicken breasts
6 oz. Queso Blanco VELVEETA®, cut into 1/2-inch cubes
3 Tbsp. lime juice
1/2 cup crushed tortilla chips (I used blue corn tortilla chips and served them on the side so they could be crunched “individually” because I don’t like mushy chips in my soup.

Make It

Heat oil in large saucepan on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently.

Add tomatoes, corn, chicken broth and hot sauce; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.

Add chicken, VELVEETA and lime juice; cook on medium heat 5 min. or until VELVEETA is completely melted, stirring occasionally.

Serve topped with crushed chips.

We like things really spicy around here, which is why I added the chopped green chilis. If you aren’t a fan of SPICY spice/hot, you can ease the heat level by using mild or medium hot taco sauce instead of the hot taco sauce. I served this up in large soup “mugs” so I’m pretty sure there was probably at least 2 cups in each serving. We did have leftovers so I froze what was left and defrosted then heated the servings in the microwave. It worked just fine. Want full nutritional information? CLICK HERE. This was an easy soup to make, though I did have to go shopping for the ingredients. Well worth it! I hope you enjoy if you give it a try.

Leigh Daniels, the heroine in NIGHT FIRE, likes to play with hot stuff–like her hero, Nightrider nomad and Wolf shifter, Smoke Jenner. As an arson investigator, Leigh is used to firehouse food and while a lot of firefighters are known for their 5-Alarm Chili, Leigh is known for her cheesy tortilla soup. Smoke agrees.

Advertisements

About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of two award-winning series--Moonstruck and The Penumbra Papers, Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
This entry was posted in Writing Life and tagged , , , , , . Bookmark the permalink.

2 Responses to Tuesday Treats: Creamy Chicken Tortilla Soup

  1. Again, I love how you’re associating these recipes with characters from your stories. =o)

Got something to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.