Saturday, March 20, 2010

Creamy Chicken Tortilla Soup

3 (10 3/4 oz) cans cream of chicken soup
2 c. whole milk
2 c. chicken stock
1 (15 oz) can whole kernel corn, drained
1/4 c. diced bell pepper (I used frozen pre-chopped)
2 c. diced chicken (I used frozen boneless skinless breasts)
1 tsp. enchilada seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
black pepper to taste
1/4 c. chopped jalapeno peppers
3-4 flour tortillas, cut into small strips
2 c. grated cheese

In a medium skillet, combine chicken, bell pepper, onion powder, garlic powder, enchilada seasoning and pepper. Saute until meat is no longer pink. If you already have cooked chicken on hand, omit this step. Just add seasonings directly to the soup and allow it to season as it cooks.

In a stock pot combine soup, milk and chicken stock. Stir to mix well. Heat thoroughly. Stir in drained corn, chicken mixture and chopped jalapenos. Bring mixture to a boil. Reduce heat and stir in grated cheese. Heat until cheese is melted. Stir in tortilla strips and cook for 5-8 minutes. Serve warm.

*if soup is too thick add chicken stock as desired

**Recipe adapted from Taste of Home

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