Name: Creamy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1 medium; Minced garlic - 1 tablespoon; Chicken broth - 2 (14 ounce) cans; Condensed Cheddar cheese soup - 1 (10.75 ounce) can; Picante sauce - 1 cup; Chili powder - 2 teaspoons; Dried oregano - 1 teaspoon; Ground cumin - 1 teaspoon; Dried cilantro - 1 teaspoon; Ground white pepper - ¼ teaspoon; Bay leaf - 1; Cooked chicken, shredded - 1 pound; Drained and rinsed canned corn - ⅔ cup; Half-and-half - ½ cup; Tortilla strips - ¼ cup

Ingredients for - Creamy Chicken Tortilla Soup

1. Olive oil 2 tablespoons

2. Onion, chopped 1 medium

3. Minced garlic 1 tablespoon

4. Chicken broth 2 (14 ounce) cans

5. Condensed Cheddar cheese soup 1 (10.75 ounce) can

6. Picante sauce 1 cup

7. Chili powder 2 teaspoons

8. Dried oregano 1 teaspoon

9. Ground cumin 1 teaspoon

10. Dried cilantro 1 teaspoon

11. Ground white pepper ¼ teaspoon

12. Bay leaf 1

13. Cooked chicken, shredded 1 pound

14. Drained and rinsed canned corn ⅔ cup

15. Half-and-half ½ cup

16. Tortilla strips ¼ cup

How to cook deliciously - Creamy Chicken Tortilla Soup

1 . Stage

Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.

2 . Stage

Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.

3 . Stage

Ladle into bowls and top with tortilla strips.