Categories: Soup
Ingredients
- 1 tbsp. canola oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 5 cups chicken broth
- 15 oz. can diced tomatoes
- 4 oz. can diced green chiles
- 6 corn tortillas, chopped
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 cups shredded cooked chicken breast
- 4 oz. cream cheese, softened
- 3/4 cup shredded Cheddar
- 1 1/2 tsp cornstarch
- Fresh cilantro, sour cream and/or guacamole
Directions
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Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth, tomatoes, chiles, tortillas, chili powder and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.
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Add chicken and cream cheese, stirring until the cream cheese is melted. Remove from heat. Combine shredded cheese and cornstarch in a small bowl and gradually add to the soup, stirring until melted. Return the pot to medium heat and cook until hot, 1 to 2 minutes. Serve the soup with cilantro, sour cream, and/or guacamole.