RCI-SP.003.0644.001

Spicy Cheese Chicken Tortilla Soup

Here is an incredibly good soup. I have used Frito chips as a garnish and it was great! You can also cut a flour tortilla into thin strips and deep-fry in oil for tortilla strips.

Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Heat vegetable oil or olive oil in a large pot over medium heat, then add minced onion and garlic, stirring frequently until softened and fragrant, about 2-3 minutes.
2
Add tomato sauce, chicken broth, chunky salsa, chopped jalapeno peppers, Tabasco, and Worcestershire sauce to the pot, stirring to combine.
3
Stir in granulated sugar, salt, and black pepper, then bring the mixture to a simmer over medium heat.
10 minutes
4
In a small bowl, whisk together all-purpose flour and ½ cup water until smooth, creating a slurry to thicken the soup.
5
Slowly pour the flour mixture into the simmering soup while stirring constantly to avoid lumps and ensure even thickening, about 1-2 minutes.
6
Add the cooked and cubed boneless skinless chicken to the pot, stirring to distribute evenly throughout the soup.
3 minutes
7
Reduce heat to low, then slowly pour in heavy whipping cream and sour cream while stirring gently to prevent separation and ensure a smooth, creamy texture.
8
Cut Velveeta cheese into cubes and add to the pot, stirring frequently until completely melted and the soup is uniformly smooth and creamy, about 3-5 minutes.
4 minutes
9
Taste and adjust seasonings as needed, adding more salt, pepper, or Tabasco for additional spice or flavor balance.
10
Serve the soup hot in bowls, garnished with fresh cilantro if desired, and accompany with tortilla strips or crushed tortilla chips on the side.

What Makes This Variant Distinct

  • Original variant

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