Creamy Chicken Tortilla Soup

1. 1

   In large stock pot saute onion with butter.

2. 2

   When onions are translucent, add diced tomatoes and Rotel.

3. 3

   Add cream cheese and stir until cream cheese is no longer lumpy.

4. 4

   Add a quart and a half of half & half and slowly raise temperature to a slow simmer.

5. 5

   Add the chicken and corn.

6. 6

   Soup will be thick but you can add more half & half if you prefer it a little thinner.

7. 7

   Simmer for two hours.

8. 8

   Serve with crispy tortilla strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.