Creamy Chicken Tortilla Soup

When I am in the mood for some darn’ tootin’ fine American chow, I travel to the Claim Jumper and each time request the creamy chicken tortilla soup. The sly peppery heat, crispy tortilla strips, and velvety texture make me wish for seconds. Lucky for me and my husband, I compose a very worthy version at home (where I always have a second bowl). Stick to these easy steps and you will be eating some darn’ tootin’ good soup tonight!!!

You will need:

4 boneless/skinless chicken breasts, 1 large yellow onion, 1 red bell pepper, butter, 1 jar roasted garlic, 1 10-ounce can Mild Ro-Tel, 1 package taco seasoning, 1 package chili seasoning, 1 container chicken broth (4 cups), 1 cup sour cream, 2 cups 40% heavy cream, oil for frying, and uncooked tortilla strips. You need a large, heavy Dutch oven with lid and a blender.

Start off by placing the chicken breasts on a baking sheet and bake in a 425 degree oven for 45 minutes.  Allow to cool and dice into 1/2-inch pieces. Set aside.

Melt 3 tablespoons of butter over medium-high heat.

Saute chopped onion and chopped bell pepper for 5 to 7 minutes.

Add in 2 tablespoons of the roasted garlic.

Drain liquid from the Ro Tel and add in. Stir and cook for about 5 to 7 minutes.

Remove ingredients from pan and place in a large blender. Blend on low until smooth and creamy.

Bring chicken broth to a simmer over medium-low heat.

Stir in the pureed vegetables.

Add in 2 tablespoons of the taco seasoning.

Stir in the entire package of the chili seasoning.

Whisk in the 1 cup of sour cream.

Whisk in the 2 cups of heavy cream.

Add in the cooked and diced chicken.

Reduce heat to low, put the lid on and simmer for 20 minutes, stirring occassionally.

Heat 1 inch of oil in a large pan over medium-high heat. Slice tortillas into 1/4-inch strips. Once oil reaches 330 degrees, fry for 2 to 3 minutes or until golden. Drain on paper towels.

Garnish bowls of soup with these crispy strips.

You can make this delicous soup a bit more healthy by making the following substitutes:

1. Replace the chicken broth with a lower sodium variety.

2. Use lower sodium chili and taco seasoning (I have seen some that are "30% Less Sodium").

3. Use "ligh" sour cream and reduce to 3/4 cup.

4. Use either half-and-half or whole milk in place of the cream. The soup will still thicken thanks to the chili and taco seasoning.

5. Lay the uncooked strips on a baking sheet and spray with cooking spray. Bake in a 450 degree oven until golden brown.

6. Use olive oil in place of the butter when cooking the veggies.