Creamy Chicken Tortilla Soup

Step 1

Bring a pot of water to boil. Once it comes to a boil add in the chicken bouillon seasoning and the chicken breasts. Let the chicken breasts boil for 10-15 minutes or until cooked through.

Step 2

In a separate pot add in the olive oil and butter. Then add in the chopped onion, garlic powder, onion, powder, smoked paprika, chili powder, cumin, Sazon packets, and salt & pepper. Saute that on medium-high heat for 3-5 minutes until translucent and fragrant.

Step 3

Add in the minced garlic and saute that for 2-3 minutes until the garlic is fragrant and slightly golden. Next add in the tomato paste and brown that for 2 minutes. Then shake in the flour and keep it moving around continuously for about 2-3 minutes until it gets thick.

Step 4

Then pour in the crushed tomatoes, fill the can with a ½ cup of water, and add that into the pot as well. Bring the pot to a boil. Once the pot comes to a boil, add in the can of Rotel, fill the can with ½ a cup of water, and add that to the pot as well. Give that a stir. Then bring the pot down to a simmer, cover the pot halfway with the lid, and let that simmer for about 10 minutes.

Step 5

Once the chicken is done boiling, take it out of the pot, and shred it up. (Save 1 cup of the chicken breast broth)

Step 6

To the pot with the soup, add in chicken broth, heavy cream, and the reserved chicken breast broth. Add more salt & pepper if needed and stir everything together. Then bring the pot to a boil, lower it to a simmer, and let that simmer for about 5-7 minutes.

Step 7

Then add in the black beans, corn, shredded chicken, and the cholula. Stir everything together and bring the pot to a boil. Once it comes to a boil, cover it halfway with the lidl, lower it to a simmer, and let that simmer together for 5 minutes.

Step 8

When serving, top the soup with tortilla strips, shredded cheese, and sour cream. Make it!