Long ago, in the days of poor photography, I posted a recipe for Chicken Tortilla Soup. That one was a more authentic Chicken Tortilla Soup, the only cheese being the garnish.
Though, when many people think of Chicken Tortilla Soup, they think cheesy. You know, like that one that pops up in dining centers and cafeterias in those big warmers? I’m not gonna lie, I love that stuff. I even used to make one that was very similar that consisted of 2 cans of condensed soup, a can of enchilada sauce, and canned chicken. Easy? Yes. Tasty? Yes. Healthy? *Gasp* Oh the processing!
Since cooking healthy meals continues to be a goal of mine, I am trying to stay away from overly processed foods like condensed soup. The problem was, I really wanted some cheesy chicken tortilla soup! So, using homemade chicken stock and real cheese, Cheesy Chicken Tortilla Soup made its way back into the recipe rotation! Yum!
*If you are pressed for time, you can add in the chicken breasts still frozen, just add an additional 5 minutes of cooking time.
Cheesy Chicken Tortilla Soup
4 cups chicken broth
2 boneless skinless chicken breasts
¼ cup water
2 tbsp all purpose flour
1 ½ cups medium salsa
3 cups sharp cheddar cheese
Heat the chicken broth to boiling. Add the chicken and boil for 15 minutes or until the chicken is cooked through. Remove the chicken from the pot and set aside. Once the chicken is cool enough to handle, shred it into bite sized pieces.
In a small bowl, whisk the flour into the water. Slowly pour the mixture into the boiling broth and cook for 5 minutes to thicken the broth slightly.
Add in the salsa and cheddar. Stir until the cheese is completely melted, about 5 minutes. Add in the chicken and heat through. Serve topped with green onion slices and corn chips.