Creamy Chicken Tortilla Soup

I love Mexican flavors, and I’ve tried a lot of Chicken Tortilla soup in restaurants, but I often seem to find something about it that’s not quite to my liking. I came up with this recipe one weekend last year when I was craving something warm and flavorful. My version is a good base to which you could easily add your own flair….more cilantro, hot salsa, some diced jalapeno or Mexican oregano, some lime.

Note: Cilantro tastes like soap to me, so you won’t find it here except in the garnish, but you could definitely add more of it if you like it.

A creamy, lightly spicy soup for those cold winter days.

3 Chicken breast halves, roasted and shredded
3 Tbsp. Olive oil
1 medium Onion, diced
1 clove Garlic, minced or pressed
3 Tbsp. flour
6 cups Chicken stock
1 8 oz. can Evaporated milk
1 can Cream of Chicken Soup
1 cup Heavy cream
1 cup Medium salsa
1 can Black beans, rinsed and drained
1 cup Corn
2 cups Pepper Jack cheese, shredded
4 Tortillas
3 cups Oil for frying tortillas

Optional

1 tsp. Cumin
1 small bunch Cilantro

Heat oil over med-high heat. Add onion and sauté until onion is translucent. Add garlic and sauté for 1-2 min., or until fragrant. Do not let garlic brown. If you’re adding the cumin, add it now so that the oil will help release it’s flavor.
Add flour to onion and garlic and stir for 1-2 min. Add chicken stock, milk, cream, salsa, beans and corn. Bring to a slow boil. Once boiling, turn down heat to a simmer. Add shredded chicken. Let simmer for 20 min., stirring often to prevent sticking.
Stir in one cup of the cheese until melted. Soup should be slightly thickened. Salt to taste.
Ladle soup into bowls and top with remaining cheese, tortilla strips and cilantro.