Creamy Tortilla Soup Salsa Style

This soup has a lot of relatives.  And for the most part you can’t go wrong with any of them.  This soup is filled with flavor and festive colors.  You can make it as mild or as spicy as you like.  The other night I made one batch to take to a church function and the other one I made for my family.  The one I made to leave at home was made with a pretty good kick, because the folks around my house are kind of a spicy group.    This is an easy soup to throw together and it always gets great reviews.  If you are feeling industrious, prepare your beans from scratch and do the same with your salsa.  If you need to make dinner in a hurry, grab your can opener and save yourself some time.  No one will really know the difference.  Let’s make soup!

Creamy Tortilla Soup Salsa Style

 

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This is such a versatile and colorful soup filled with rich textures and flavors. Make it as spicy as you want depending on the style of salsa that you use. Around here I like to make it with Pace Picante Sauce--hot.

Author: Sweet Suppertime

Ingredients

• 3 tablespoons butter
• 1 teaspoon minced garlic ( 1 large clove)
• 1 medium onion, chopped
• 2 tablespoons flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups water
• 6 chicken bouillon cubes
• 1 quart half and half or cream
• 1 small jar of salsa or 2 cups ( mild if you like things mellow, hot if you are ready for a little spice)
• 4 boneless chicken breasts, cooked and shredded
• 2 15 oz cans great northern beans, drained and rinsed
• 2 15 oz cans black beans, drained and rinsed
• 1½ cups frozen corn
• 2 teaspoons ground cumin
• ½ teaspoon chili powder
• ½ teaspoon coriander
• ¼ teaspoon cayenne pepper
• *optional: 1 can cream of chicken soup to create a thicker soup
• Garnish as desired with sour cream, tortilla strips, cilantro,cheese and/or avocado.

Instructions

1. Melt butter in a large pot over medium heat.
2. Add the onion and saute until softened, about 5 minutes.
3. Add garlic and continue on medium heat for 1 more minute.
4. Sprinkle flour over the sauteed garlic and onions, reduce heat to low and stir for 1 minute longer.
5. Add water and bouillon cubes. (Of course you can use broth if you want to open more cans)
6. Return heat to medium and bring mixture to a simmer.
7. Add beans, corn, salsa, chicken and all spices, once again bringing the soup to a slow simmer.
8. Continue to simmer for 15 minutes, or toss it in a crock pot and leave it on low for a few hours.
9. Just before serving add 1 can of cream of chicken soup (optional).
10. Whisk until incorporated.
11. Add half and half (or cream) and bring back up to a slow simmer.
12. Remove from heat and serve.
13. Garnish as desired.

Notes

Adding a can of cream of chicken soup near the end of the cooking time will thicken this soup up nicely.

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