I love a good soup!
This easy Chicken Tortilla Soup is creamy, full of spice and can be made on the stovetop or in the crockpot. Very similar so Max & Erma’s popular soup!
Chicken Tortilla Soup
2 tablespoons vegetable oil
¼ cup minced white onion
¼ cup minced Anaheim peppers
1 clove garlic (minced)
2 tablespoons cornstarch
4 cups chicken broth
1 cooked skinless (boneless chicken breast, cut into bite-size pieces)
1 cooked skinless (boneless chicken thigh, cut into bite-size pieces)
8 ounces mild cheddar cheese (shredded)
3 6-inch corn tortillas, minced
2 tablespoons lime juice
¼ cup canned diced tomatoes
½ teaspoon ground cumin
½ teaspoon ground cayenne pepper
¼ teaspoon Mexican oregano
Tortilla strips (optional, for garnish)
In a large saucepan or Dutch oven, heat the vegetable oil over medium-low heat. Add the minced onion, pepper, and garlic and cook slowly, stirring occasionally, for 15 minutes, or until the minced onion begins to turn translucent.
Whisk the cornstarch into the chicken broth, then add the broth mixture to the pot, along with the chicken, cheddar cheese, minced tortillas, lime juice, diced tomatoes, cumin, cayenne pepper, oregano, and salt.
Increase the heat to medium and stir constantly to help the cheese melt. When the soup begins to bubble, reduce the heat to medium-low and simmer for 20 minutes.
Serve the soup topped with tortilla strips and extra shredded cheese. Leftovers can be stored in the refrigerator, in a covered container, for up to 4 days.
Jean is a Professional Religious Science Practitioner, Reiki Master and Sound Healer. She grew up on Long Island, NY, and now lives in Los Angeles with her wonderful husband of 29 years, Alex, and has 2 amazing adult children, Matthew and Emily. Jean enjoys taking long walks, watching movies, and traveling. She is very grateful for her family, Willy the dog, friends and good coffee.
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