I am a self-admitted Chicken Tortilla Soup snob. I blame Alamo Cafe. It’s a local restaurant here. It’s the first place I tried it and it ruined me. It’s the most delicious soup I’ve ever had. I’ve tried it so many other places and nothing quite compares. First off, it’s not chunky. It’s blended smooth and has just the right amount of spice to it. At one point, they switched it up and started trying to put fajita chicken in it instead of shredded and I felt betrayed! Luckily, a friend who used to work there let me in on a little secret that I could still request it with shredded chicken. All was right again in the world!
So, when I saw a lot of recipes for Chicken Tortilla Soup, none of them made it the way Alamo does. They were all a little too onion-y, or a little too broth-y, or a little too chunky. What mine doesn’t have: a bunch onions, beans, cream cheese, milk/cream of any kind, or a bunch of cilantro. There is absolutely nothing wrong with those ingredients, but they just aren’t what I like in my Chicken Tortilla Soup.
You can take 1 of 2 different approaches to blend it smooth. The first approach (which I prefer and feel is a lot less hassle and mess), is to blend each of the ingredients prior to putting them in the pot. The alternative is to cook it all in the pot and blend before serving. If you take this route, just be sure to leave the lid a little open and only covered with a towel to let the heat and steam out. That’s specifically the reason I don’t like that method. Either way, it comes out great!Print
- 4 cups Chicken Broth
- 2 cans Creamed Style Corn
- 2 cans Rotel
- 2 cups Frozen Corn Kernels
- 2 cups Cooked, Shredded Chicken Breast
- 1 tbsp Chili Powder
- 1 tbsp Cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Oregano
- Your favorite toppings (sour cream, cheese, avocado, tortilla strips)
- Add chicken broth to a large pot and heat over medium high heat.
- In a blender, blend the 2 cans of creamed style corn, then add to pot with chicken broth.
- In the same blender, blend the rotel, then add to the pot with the chicken broth and creamed corn.
- Add the frozen corn kernels and 2 ladle fulls of the soup mixture to the blender and pulse a few times.
- Add the mixture to the pot along with the shredded chicken.
- Add in all spices and stir.
- Bring soup to a boil and simmer for 15 minutes.
- Serve hot with your favorite toppings.
WW Freestyle Points: 2
- Serving Size: 1 1/4 Cup
- Calories: 193
- Sugar: 6
- Sodium: 479
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 12
- Cholesterol: 18