Cream of Tortilla Soup
Description:
Warm, comforting, and packed with cheesy goodness, this Cream of Tortilla Soup recipe is sure to become a family favorite. With a rich blend of chicken broth, melted cheeses, and the perfect touch of spiced tortilla chips, this dish is perfect for quick weeknight dinners or a cozy weekend meal. Prepare in just 30 minutes, and enjoy every spoonful of this savory, creamy soup.
Prep Time: 30 minutes
Cook Time: 0 minutes (mostly simmering and blending ingredients)
Total Time: 30 minutes
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken broth | 2 cups |
| Butter | 1/2 cup |
| Onion (chopped) | 1 |
| Celery (chopped) | 1/2 stalk |
| Garlic (minced) | 2 cloves |
| Tomatoes (chopped) | 1 cup |
| Fresh chives (chopped) | 1 1/2 tablespoons |
| Tortilla chips (crushed) | 2 cups |
| All-purpose flour | 1 tablespoon |
| Monterey Jack cheese (shredded) | 1 cup |
| Cheddar cheese (shredded) | 1 cup |
| Chili powder | 1/4 teaspoon |
| Ground cumin | 4 teaspoons |
| Additional tortilla chips (for garnish) | 1/4 cup |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400.2 kcal |
| Fat | 34.1 g |
| Saturated Fat | 20.3 g |
| Cholesterol | 92 mg |
| Sodium | 867.1 mg |
| Carbohydrates | 10.3 g |
| Dietary Fiber | 1.5 g |
| Sugars | 2.3 g |
| Protein | 14.4 g |
Instructions
-
Prepare the Broth:
In a small saucepan, bring the chicken broth to a boil over medium heat. This will create the base for the soup, so be sure to keep an eye on it as it comes to a boil. -
Sauté the Vegetables:
While the broth heats up, melt the butter in a heavy medium saucepan over medium heat. Add the chopped onion, celery, and minced garlic to the pan, and sauté until the onion turns translucent, about 4 minutes. This step infuses the soup with a wonderful savory base. -
Add the Tomatoes and Chives:
Reserve 1 tablespoon of chopped tomatoes and 2 tablespoons of chives for garnish later. Add the remaining tomatoes and chives to the saucepan with the sautéed vegetables. Stir and sauté for an additional 2 minutes, allowing the flavors to meld. -
Incorporate the Tortilla Chips and Flour:
Sprinkle 1 tablespoon of all-purpose flour over the mixture and stir well for about 2 minutes. This will help thicken the soup and create a smooth, creamy consistency once the broth is added. -
Combine with Chicken Broth:
Slowly stir the hot chicken broth into the tortilla mixture. Bring the combined ingredients to a boil, then reduce the heat to low, allowing the soup to simmer gently. -
Add Cream and Cheese:
Stir in the heavy whipping cream, followed by the shredded Monterey Jack and cheddar cheeses. Continue stirring until the cheese is fully melted and the soup becomes rich and smooth. -
Season the Soup:
Add the chili powder and ground cumin to the soup, giving it a deep, warming flavor. Taste the soup and season with salt and pepper as needed to enhance the overall flavor. -
Optional Make-Ahead:
This soup can be prepared a day in advance. If making ahead, allow the soup to cool, then cover and refrigerate. When ready to serve, rewarm the soup over low heat, stirring frequently until hot. -
Serve and Garnish:
Ladle the hot soup into bowls, and garnish each serving with the reserved tomatoes, fresh chives, and a sprinkle of crushed tortilla chips for added texture and flavor.
Enjoy the creamy, cheesy goodness of this quick and easy Cream of Tortilla Soup—perfect for any occasion!
SEO Keywords:
Cream of Tortilla Soup, quick tortilla soup, creamy soup recipe, cheesy tortilla soup, 30-minute soup, easy tortilla soup
