Cheese And Tortilla Soup: The Perfect Melty Combination

There are many different types of cheese that can be used in tortilla soup. Some recipes call for Monterey Jack cheese, while others suggest cheddar, cream cheese, or even crumbled tortilla chips. Some recipes also include chicken, while vegetarian options are also available.

Chicken tortilla soup with cheddar and cream cheese

Ingredients:

• Butter
• Yellow onion, diced
• Jalapeno pepper, diced
• Garlic, diced or minced
• Tomato paste
• Corn, drained (canned, fresh, or frozen)
• Diced tomatoes with green chilies, undrained
• Black beans, drained and rinsed
• Chicken broth
• Boneless, skinless chicken breasts or shredded chicken
• Cayenne pepper
• Cumin
• Hot sauce
• Taco seasoning
• Cheddar cheese, shredded
• Cream cheese, softened
• Corn or flour tortillas
• Optional garnishes: diced avocado, sour cream, jalapenos, shredded cheese, cilantro

Instructions:

Start by softening the onions, jalapeno peppers, and garlic in butter. You can do this in a pot on the stovetop or in a slow cooker. Add the tomato paste, corn, undrained diced tomatoes, black beans, taco seasoning, cayenne pepper, cumin, and hot sauce, stirring well.

For the stovetop method, add the chicken broth and chicken breasts to the pot. Bring to a gentle bubble and cook for 20-25 minutes until the chicken is cooked through. For the slow cooker, transfer the softened vegetables and other ingredients to the cooker, along with the remaining ingredients except for the cheeses and garnishes. Cook on low for about 6 hours.

Once the chicken is cooked, remove it from the pot or slow cooker and shred it using two forks. Return the shredded chicken to the soup.

To finish the soup, reduce the heat to low and gradually add the shredded cheddar and softened cream cheese. Stir the soup until the cheeses melt and combine to create a creamy texture. Taste the soup and adjust the seasoning if needed.

Serve the soup in bowls and get creative with your choice of garnishes. You can top it with diced avocado, sour cream, jalapenos, shredded cheese, cilantro, or even crispy tortilla strips.

Tips and Variations:

• If using leftover or rotisserie chicken, add it towards the end of the cooking process to warm it through.
• Ensure the soup base isn't too hot when adding the cheese to prevent the dairy from separating and affecting the consistency.
• For a spicier kick, include more jalapenos or add cayenne pepper to taste.
• You can also fry tortilla strips to use as a crunchy topping. Cut corn or flour tortillas into strips, heat oil in a skillet, and fry the strips in batches until crisp.

Chicken tortilla soup with tortilla strips and fried chile toppings

Chicken tortilla soup is a Mexican dish that combines tender chicken cooked in a tomato-based broth with bold spices and creamy cheese. It is typically made with tortilla chips to make it thick and crunchy. This recipe will show you how to make a delicious chicken tortilla soup with tortilla strips and fried chile toppings.

Ingredients:

• Olive oil
• Onion
• Cilantro
• Garlic
• Chicken broth
• Diced tomatoes
• Chicken breasts
• Ground cumin
• Chili powder
• Cayenne pepper
• Bay leaves
• Carrots
• Monterey jack cheese
• Avocados
• Tortilla chips
• Corn tortillas
• Lime

Instructions:

Heat olive oil in a large stockpot over medium-high heat. Add onions, cilantro, and garlic, and sauté for about 3 minutes until softened.

Stir in chicken broth, tomatoes, whole raw chicken breasts, spices, and salt. Bring the mixture to a boil.

Add the carrots and return to a boil. Then, reduce the heat to medium and cook for another 10-12 minutes.

Remove the cooked chicken breasts and shred or chop them into bite-sized pieces. Return the chicken to the soup.

Stir in half of the cheese and 1 cup of crushed tortilla chips. If the soup is too thick, add some water or broth.

Ladle the soup into bowls and top with the remaining cheese, fresh cilantro, avocado, and tortilla chip pieces.

Tips and Variations:

• For a low-carb option, omit the tortilla chips.
• You can also add other veggies like corn, black beans, or canned green chiles.
• For more spice, serve with fresh jalapeño slices.
• This soup can be made in an Instant Pot or slow cooker.
• To make it ahead of time, store it in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months.

Enjoy your delicious chicken tortilla soup with tortilla strips and fried chile toppings!

Chicken tortilla soup with avocado, sour cream, and jalapeños

Ingredients:

• 2 tablespoons of butter
• 1 small diced yellow onion
• 1 diced jalapeño pepper
• 3 cloves of diced garlic
• 1 tablespoon of tomato paste
• 1 15oz can of drained corn
• 1 10oz can of Rotel diced tomatoes with green chillies, undrained
• 1 15oz can of drained and rinsed black beans
• 5 cups of chicken broth
• 2 small boneless, skinless chicken breasts or 2 cups of shredded chicken
• 1 pinch of cayenne pepper
• 1 teaspoon of cumin
• 1-2 teaspoons of hot sauce
• 1oz packet of taco seasoning (3 tablespoons)
• 1 and a 1/2 cups of shredded cheddar cheese
• 1/3 cup of softened cream cheese
• Corn or flour tortillas
• Optional garnishes: diced avocado, sour cream, jalapeños, shredded cheese, and cilantro

Method:

First, heat the butter in a pan over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for a further minute. Next, add the tomato paste, corn, undrained tomatoes, black beans, taco seasoning, cayenne pepper, cumin, and hot sauce. Stir everything together.

Now, add the chicken broth and chicken breasts. Let this bubble gently for 20-25 minutes, until the chicken is cooked through. Remove the chicken and shred it using two forks, then return the shredded chicken to the soup.

Reduce the heat to low and add the cheddar and softened cream cheese. Stir until the cheese has melted and combined with the soup.

Finally, add your chosen garnishes. This soup is delicious served with diced avocado, sour cream, jalapeños, shredded cheese, and cilantro.

Tips and Variations:

This soup can be made in a slow cooker or on the stove top, and you can use leftover or rotisserie chicken if you prefer. If you like your soup spicy, add more jalapeños or cayenne pepper, or keep it mild by reducing the amount of spice. You can also add extra vegetables, such as bell peppers, zucchini, or spinach, or include crushed tortilla chips to thicken the soup.

This chicken tortilla soup is a great option for an easy and tasty meal that can be customised to your liking. Enjoy!

Chicken tortilla soup with Monterey Jack cheese and tortilla chips

Chicken tortilla soup is an authentic Mexican dish, and a great comfort food. It's also very easy to make and can be adapted to your taste. This recipe includes the classic Mexican flavours of chilli, cumin, garlic, and onion, with the added crunch of tortilla chips and the creaminess of Monterey Jack cheese.

Ingredients:

• Olive oil
• Onion
• Garlic
• Chicken broth
• Tomatoes
• Chicken breasts
• Spices (chilli powder, cumin, cayenne pepper, oregano, and bay leaves)
• Carrots
• Monterey Jack cheese
• Avocados
• Tortilla chips
• Salt

Optional Ingredients:

• Corn
• Beans
• Green chillies
• Lime juice
• Sour cream
• Cilantro
• Chicken thighs

Method:

• Sauté the onions, garlic, and cilantro in olive oil for around 3 minutes.
• Add the chicken broth, tomatoes, whole raw chicken breasts, spices, and salt. Push the chicken to the bottom of the pot and bring to a boil.
• Add the carrots and return to a boil, then reduce the heat and simmer for 10-12 minutes.
• Remove the chicken and shred or chop it into bite-sized pieces. Return the chicken to the pot.
• Stir in half the cheese and 1 cup of crushed tortilla chips. If the soup is too thick, add some water or broth.
• Ladle into bowls and top with the remaining cheese, fresh cilantro, avocado, and more tortilla chips.

Tips:

• Don't overcook the chicken! Remove it from the pot when it reaches 165 F.
• You can use leftover chicken or rotisserie chicken.
• To make the soup thicker, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water).
• This soup can be frozen and will last up to three months in the freezer.

Enjoy your chicken tortilla soup!

Chicken tortilla soup with crushed tortilla chips and guacamole

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, peeled and chopped
• 2/3 cup fresh chopped cilantro, divided
• 3 cloves garlic, minced
• 4 cups chicken broth
• 14.5 ounces diced "fire-roasted" tomatoes (canned)
• 2 whole skinless chicken breasts
• 3/4 tablespoon ground cumin
• 1/2 tablespoon chilli powder
• 1/4 teaspoon cayenne pepper
• 2 carrots, thinly sliced
• 1 1/2 cups shredded Monterey Jack cheese
• 10 ounces tortilla chips
• Salt, to taste
• Optional toppings: fresh cilantro, fresh avocado, lime juice, crispy tortilla strips

Method:

Heat oil in a large stockpot over medium-high heat. Add onions, cilantro, and garlic. Sauté for about 3 minutes until softened.

Stir in chicken broth, tomatoes, whole raw chicken breasts, spices, and salt. Push the chicken to the bottom of the pot and bring the mixture to a boil.

Add the carrots and return to a boil. Reduce the heat to medium and cook for another 10-12 minutes until the carrots are tender and the chicken is cooked through.

Remove the chicken breasts with tongs and shred or chop them into bite-sized pieces. Add the chicken back into the soup.

Stir in half the cheese and 1 cup crushed tortilla chips. If the soup is too thick, add some water or broth.

Ladle the soup into bowls and top with the remaining cheese, fresh cilantro, avocado, and tortilla chip pieces.

Tips:

• For a low-carb option, omit the tortilla chips.
• You can also use chicken thighs instead of chicken breasts. They add more fat to the soup and are less likely to overcook.
• If you want to thicken the soup, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Add it to the soup and simmer for about 3 minutes. Repeat if you want an even thicker consistency.

Enjoy your chicken tortilla soup!

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