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Creamy Chicken Tortilla Soup
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Description
This Mexican soup is easy and delicious, the right combo of tomato taste and creamy texture!
Ingredients
- 2 teaspoons Oil
- 1 cup Chopped Onion
- 2 teaspoons Minced Garlic
- 1 can (10 Oz) Lime And Cilantro Rotel (Diced Tomatoes)
- 1 can (14 Oz) Italian Stewed Tomatoes
- 1 teaspoon Lemon Pepper
- 1 teaspoon Chili Powder
- 2 teaspoons Worcestershire
- 2 cans (14 Oz Each) Chicken Broth
- 2 cups Chopped, Cooked Chicken Breast
- 4 teaspoons Flour Mixed With 1/2 Cup Cold Water
- 2 cans Water (use Chicken Broth Can)
- 1 cup Sour Cream
Preparation
In a large soup pot, saute garlic and onion in oil over medium heat until softened. Then, add Rotel, tomatoes, seasonings, worchestershire and chicken broth. Simmer 20 minutes.
Add cooked, cubed chicken. Whisk together flour and cold water. Stir into soup. Add 2 chicken broth cans full of water and continue simmering until it thickens a bit. Then, stir in 1 cup sour cream just until warm, do not boil!
Serve with crushed chips.
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3 Comments
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4littleFergusons on 1.5.2011
Oops never mind, I was thinking of my Chicken Enchilada Soup, its very brothy. This one should be thicker, probably a roux problem! Blend corn starch with cold water and add to soup (before sour cream) and boil to thicken next time. Should help!
4littleFergusons on 12.29.2010
No, it’s supposed to be very brothy! Glad it still tasted good!
maloneokie on 11.15.2010
mine was runny. Did I do something wrong. It tasted good!!