This is one of those recipes I’ve literally been making for a couple of years now, and just haven’t gotten around to sharing yet. When I put it on a recent(ish) meal plan, I told you guys that I’d definitely share it this time.
The universe must’ve been laughing, though, because the very night I made this for dinner, I got sick with the stomach flu. And…well, yadda yadda yadda, you know how those things go. So here we are, a month later, and I’m finally able to post this recipe. (I’m being intentionally vague; I know you don’t want the details.) It’s still March, which is still soup weather in my book! All year is soup weather in my book, for that matter.
We love this soup so much. It’s cheesy, creamy, spicy, and flavorful. The corn chips provide the perfect crunch. It’s so easy to make, and the leftovers reheat really well. It’s definitely not the healthiest soup in the world, I’ll grant you that; but once you take the first bite of it and taste how delicious it is, I highly doubt you’ll be thinking about the calories.
Cheesy Chicken Tortilla Soup
adapted from Krista’s Kitchen
1 envelope taco seasoning
1 1/2 pounds boneless skinless chicken breasts, diced
2 tablespoons butter
1 onion, chopped
1/3 cup flour
2 1/2 cups chicken broth
12 ounces Velveeta, cubed (I used 2% milk Velveeta)
8 ounces shredded Monterey jack or pepper-jack cheese
1 16-ounce jar salsa
1 can corn, drained
1 cup milk
Corn chips, sour cream, and green onions for topping
1. Sprinkle chicken with taco seasoning. Heat the butter in a Dutch oven over medium high heat. Add chicken and cook until the chicken is nearly cooked through.
2. Add onion and cook until softened. Stir in the flour until blended, then gradually stir in the broth. Cook and stir for a couple of minutes, until slightly thickened.
3. Stir in Velveeta, shredded cheese, and salsa. Cook over medium-low heat until cheese is melted. Add corn, then stir in milk and heat through.
4. Garnish each bowl of soup with corn chips, sour cream, and green onions.