Creamy Tortilla Soup
Taste the flavors south of the border with Creamy Tortilla Soup. This soup recipe is made with Monterey Jack and Cheddar cheese to make it extra creamy and cheesy. Make dinner a fiesta for the family tonight.
Ingredients
- 2 can (14.5-ounces) chicken broth
- 1/2 stick butter
- 1 medium onion, pureed in processor or blender
- 1/2 cup diced celery
- 2 garlic cloves, puree with onion
- 1 medium tomato, chopped in processor
- 2 tablespoon fresh chives, minced
- 1 cup tortilla chips, pulverized to a powder
- 1 tablespoon all purpose flour
- 1/4 cup whipping cream
- 1 cup Monterey Jack cheese, grated
- 1 cup Cheddar cheese, grated
- 2 teaspoon chili powder
- 2 1/2 teaspoon ground cumin
- crushed unsalted tortilla chips, to taste
Instructions
- Melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and saute until onion is translucent, about 4 minutes.
- Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and saute 2 minutes. Reduce heat to low.
- Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes. Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat.
- Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended.
- Add chili powder and cumin. Season to taste with salt and pepper. Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.