Last Updated on January 28, 2023
How about trying out the delicious cheddar chicken tortilla soup recipe from the comfort of your home? You can season it any way you like, to suit your tastes.
This is a relatively healthy cheddar chicken tortilla soup. It’s very easy to make and is so delicious, even if you’re not familiar with it yet. The best thing about this recipe is that it uses simple ingredients, and all you really need is water, chicken broth, salt, pepper, and cheddar cheese.
The cheddar cheese is a signature cheese for this soup, as it gives the soup a rich taste. You can serve the soup with some crunchy tortilla chips, or add some additional shredded cheddar cheese on top. This soup is a lifesaver when you’re feeling run down or have a cold because it is really easy to make and has a soothing texture and taste.
Cheddar Chicken Tortilla Soup Recipe
Ingredients:
- 3 tbsp butter
- 1 onion medium-sized, finely chopped
- 2 to 3 cloves of garlic, chopped finely
- 1 jalapeno pepper, seeded and chopped
- 1/2 red bell pepper thinly sliced
- 3 tablespoons all-purpose flour
- 6 cups of chicken stock
- 2 cups of cream
- 6 cups grated good quality cheddar
- Salt and pepper
- 1 tbsp chili powder
- 11/2 tsp ground cumin
- 4 cups lightly crushed tortilla chips
- 2 cups store-bought chunky style salsa of any variety or brand
Steps:
Step 1: Start with the onions
In a medium soup pot, melt the butter, add the onions and cook for around 5 minutes.
Step 2: Mix
Add the peppers, and garlic and cook for 2 to 3 minutes. Put the flour into the soup and cook for a further minute. Whisk in the chicken stock slowly, and then stir in the cream.
Step 3: Simmer
Bring the soup to a boil and reduce the heat to allow it to simmer.
Step 4: Seasoning
Stir in the cheese and season the soup with salt, chilli powder, pepper, and cumin.
Step 5: Let it cook
Let the soup reduce for about 10 to 15 minutes over a low heat.
Step 6: Enjoy!
Serve with tortilla chips or a side of your choice.
Cheddar Chicken Tortilla Soup Recipe
Ingredients:
- 3 Chicken Breast bone-in
- 5 Cans Ro-Tel Tomato & Chilies
- 2 Small Onions
- 4 5 Cloves of Garlic
- 1 Bunch of Cilantro
- 1 bag of Corn Tortillas
- 3-4 Avocados
- 1 tub of Sour Cream
- 1 packet of Monterrey Jack Cheese
- 3/4 Stick Margarine or Butter
How to prepare:
Step 1: Boil
Boil the chicken and save the broth that’s left over once the chicken has cooked.
Step 2: De-bone the chicken
Once cooked, de-bone the chicken and shred it into small pieces. Leave to one side.
Step 3: Sauté
In a large pan, melt the butter and add the garlic and onion. Sauté for a few minutes.
Step 4: Mix and cook
Add all the cans of Ro-Tel and chopped Cilantro. Bring to a boil and cook for around 10 minutes on a low heat.
Step 5: Broth seasoning
Add the chicken broth (around 7-8 cups, it may be slightly more or less, depending on how thick you want it). Season to your taste with salt and pepper.
Step 6: Let it cook
Add the shredded chicken and leave to simmer for around 20 minutes.
Step 7: Enjoy!
Once it’s ready, serve with tortilla chips, cheese, avocado slices, and sour cream. Enjoy!
Chicken Tortilla Soup Tips
To thicken chicken tortilla soup, use a tablespoon of cornstarch with an equal amount of water in a small bowl. Whisk this mixture until it forms a paste and add it to the soup gradually, while stirring. Keep doing this until it thickens.
You can add some toppings to your chicken tortilla soup like shredded cheese, crushed tortilla chips, avocado slices, chopped green onions, sour cream, or any topping of your choice.
You can serve tortilla soup with salad, crackers, cornbread, or any side of your choice. If you have any other ideas of foods to serve with tortilla soup, let us know in the comments below.
You can freeze your chicken tortilla soup for a later date. Do not freeze it if you have already added cheese. Remember to use an airtight container to store it, and label with the contents and date prepared. This soup can last up to 6 months in the freezer.
In Summary
The cheddar chicken tortilla soup recipe is best for colder nights, but it can be enjoyed any time of the year. If you want a light dinner, always opt for this soup. Also, the creamy cheddar and ham soup during cold nights helps me to relax, and is very warming. Research has proven that a hot bowl of soup provides a mild anti-inflammatory effect. It clears the airways, relaxes the muscles, and relieves any cold and flu symptoms you may have.
This hearty, nutritious chicken tortilla soup recipe is popular for cold nights, as well as warm spring days. Most people prefer having the chicken as part of the tortilla soup recipe; however, if you wish, you can make this as a vegetarian soup recipe too. You could replace the chicken with a substitute such as tofu or pulled jackfruit.
You can try this super-fast, five-ingredient chicken tortilla soup recipe. It’s as easy as dumping all of the ingredients—corn, shredded chicken, tomatoes, enchilada sauce, and chicken stock—into a big pot. Bring the soup to a boil, then simmer for about 10 minutes so the flavors come together and the chicken gets infused with the wonderful spices. Then your soup is ready to enjoy!
Frequently Asked Questions
What can you serve with Chicken Tortilla Soup?
You can serve it with anything. You can serve it with rice, cornbread or salad. It goes well with just about anything.
How do I thicken Chicken Tortilla Soup?
You can thicken the soup by adding 1/2 cup of chicken broth and 2 tablespoons of flour to a small saucepan and whisking until smooth. Cook over medium heat for 1 minute. Whisk into the soup. Do this gradually as you may not need much.
What can I add to soup to make it creamy?
You can add heavy cream or sour cream to make it creamier. You can also add some croutons, cheese, or pasta to it. You can also use a potato masher or food processor to help make the soup smoother, if you like a smooth consistency.
How to make homemade chicken tortilla soup?
Prepare chicken tortilla soup by sautéing chicken breast, onions, peppers, and garlic in olive oil. Cook chicken breast on a medium heat until cooked through. Remove from heat and set aside. Add chicken broth, tomatoes, and water to a large pot and simmer for 15-20 minutes. Stir occasionally. Add chicken, cheese, and corn. Stir until cheese the is melted. Top with avocado and sour cream if desired. Serve with tortilla chips, cornbread, or salsa.
| Preparation Time | Cooking Time | Servings |
| 10 minutes | 20 minutes | 8 |
Cheddar Chicken Tortilla Soup Recipe
Ingredients
- 3 – Chicken Breast bone-in
- 5 – Cans Ro-Tel Tomato & Chilies
- 2 – Small Onions
- 4 – 5 Cloves of Garlic
- 1 – Bunch of Cilantro
- 1 bag of Corn Tortillas
- 3 – 4 Avocados
- 1 – tub of Sour Cream
- 1 – packet of Monterrey Jack Cheese
- 3/4 Stick Margarine or Butter
Instructions
Boil the chicken and save the broth that's left over once the chicken has cooked.
Once cooked, de-bone the chicken and shred it into small pieces. Leave to one side.
In a large pan, melt the butter and add the garlic and onion. Sauté for a few minutes.
Add all the cans of Ro-Tel and chopped Cilantro. Bring to a boil and cook for around 10 minutes on a low heat.
Add the chicken broth (around 7-8 cups, it may be slightly more or less, depending on how thick you want it). Season to your taste with salt and pepper.
Add the shredded chicken and leave to simmer for around 20 minutes.
Once it's ready, serve with tortilla chips, cheese, avocado slices, and sour cream. Enjoy!
Caroline is a passionate and experienced chef who has been in the kitchen since she was 14. She has worked in a variety of restaurants and catering companies, developing her skills and refining her recipes. Her specialty is creating innovative, flavorful dishes that are both healthy and delicious. She is a firm believer in using fresh, seasonal ingredients, and bringing out the best in each ingredient. Her enthusiasm for food and cooking is contagious, and her commitment to creating dishes that are both artful and flavorful has earned her a loyal following of customers.