CREAMY CHICKEN TORTILLA SOUP

Creamy Chicken Tortilla Soup image

The aroma of this chicken soup while cooking makes you practically giddy to fill up your bowl and give it a try! It's creamy and filled with Southwest flavor. Easy to make, this is guaranteed to warm ya up on a cold night.

Provided by Kim Wiese

Time 3h

Number Of Ingredients 14

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Ingredients

1 large rotisserie chicken, boned and skinned
1 pkg cream cheese (8 oz)
1 pkg taco seasoning mix
1 large stalk celery, sliced thin or chopped
2 carrots, peeled and chopped
1 can(s) petite diced tomatoes (14.5 oz)
1 can(s) mild green chilies (these come in small cans, 4 oz)
1 qt chicken broth
1 small yellow onion, chopped
4+ c water (as needed)
1 pkg shredded cheddar, jack or Mexican blend cheese (8 oz)
salt and pepper, to taste
1-2 avocados, sliced (optional)
1 pkg tortilla chips

Steps:

1. Break up boned chicken into bite-sized pieces.
2. In a large soup pot, combine all ingredients except the tortilla chips, shredded cheese, and the avocados. Cook over medium heat until soup comes to a boil. Reduce heat to low. Cover and simmer for a couple of hours, stirring occasionally.
3. To serve, put tortilla chips in the bottom of a bowl. Ladle hot soup on top. Sprinkle with cheese and add avocado slices, if desired. This is terrific served with cornbread or cheese bread.

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