Tortilla Soup Recipe Cream Cheese

CHEESY TORTILLA SOUP

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
• Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
• Top with crushed chips. Serve with lime wedges.

CHEESY TORTILLA SOUP

Steps:

• Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside. , In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted. , Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.

CLASSIC TORTILLA SOUP

Steps:

• For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
• For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
• To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

CHICKEN TORTILLA SOUP WITH CREAM CHEESE

Steps:

• Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
• Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.
• Ladle into bowls and top with corn chips.

TORTILLA SOUP

Steps:

• Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

CHEESY CHICKEN TORTILLA SOUP

Steps:

• In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
• Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
• Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
• Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
• Add the roasted chicken to the soup and let simmer for 5 more minutes.
• Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.

CREAM OF TORTILLA SOUP

Steps:

• Bring chicken broth to boil in small saucepan over medium heat.
• Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes. Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.
• Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.