Cheesy Chicken Tortilla Soup
Servings: 6 -8 servings
Ingredients
- 3 Boxes Pacific Foods Salsa Con Queso
- 3 Tablespoons Butter
- 1 Tablespoon Onion minced
- 2 1/2 Tablespoons Flour
- 1 Russet Potato peeled, chopped and cooked until tender
- 1/2 Cup Vegetable Broth or Chicken Broth
- 1/2 Cup Milk
- 1 box 32 ounces or 4 8 ounce boxes Pacific Foods chicken broth
- 1/2 cup sour cream
- 1 4ounces can diced green chilis
- 1 packet of Taco seasoning *see note
- 3 chicken breasts cooked and shredded
- 2 cups frozen corn
- 1/4 cup chopped cilantro plus more for garnish
- Chips for serving
- sour cream if desired
Instructions
- In a large dutch oven over medium heat, add the butter and onion and cook until melted and the onion is becoming tender.
- Whisk in the flour and cook, stirring constantly for 30 seconds.
- Add the broth and milk.
- Add the potatoes and stir together.
- Season with a dash of salt and pepper.
- Add the salsa con queso, chicken broth, sour cream, diced green chilis and taco seasoning.
- Stir to combine and add remaining ingredients.
- Allow to simmer on the stove for 1 hour or on low for 4 hours in the slow cooker.
- Serve with chips.
- See note
Notes
I don't love spicy foods so I tend to use half a packet of the taco seasoning and a little less of the green chilis. This soup can be cooked just until hot and served immediately or left on very low heat all day.
store left overs in the refrigerator, covered for 3-4 days
Nutrition Facts
Cheesy Chicken Tortilla Soup
Amount Per Serving (1 g)
Calories 299
% Daily Value*
Cholesterol 73.5mg25%
Carbohydrates 18.1g6%
Fiber 1.5g6%
Sugar 3.6g4%
Protein 19.1g38%
* Percent Daily Values are based on a 2000 calorie diet.