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Creamy Chicken Tortilla Soup

Most creamy tortilla soups rely on heavy cream or blocks of cream cheese that tend to break when you reheat them. This recipe uses a massive flour slurry - basically a thickened béchamel built directly into the stock - to create a texture that is much closer to a hearty chowder or pot pie filling. It creates a stable, thick base that carries the taco seasonings better than a thin broth would, and it reheats without separating.
prep time:20 minutes
cook time:35 minutes
total time:55 minutes
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Ingredients

The Vegetable Base

  • 1 1/2 tablespoons olive oil
  • 1 large yellow bell pepper ~1 1/2 cups, diced
  • 3/4 cup red onion about 1 medium onion, diced
  • 3 cups low sodium chicken stock
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon taco seasoning
  • 3/4 teaspoon black pepper
  • 1 1/2 teaspoons salt

The Slurry

  • 2 1/4 cups whole milk
  • 1 cup + 2 tablespoons all-purpose flour

The Finish

  • 1 1/2 cups salsa use a smooth salsa, not a chunky pico de gallo
  • 2 1/4 cups water
  • 2 1/4 cups frozen corn
  • 2 cans black beans 15 oz each, drained and rinsed
  • 3 boneless skinless chicken breasts cooked and shredded
  • 2 1/4 cups shredded cheddar cheese

Instructions

  • Heat oil in Dutch oven and sautĂ© bell peppers and onions until softened, about 8 minutes.
  • Add chicken stock and spices, bring to gentle simmer.
  • Whisk milk and flour together until completely smooth.
  • Pour flour mixture into simmering stock, whisking continuously for 2-3 minutes until thickened.
  • Reduce heat, add salsa, water, corn, beans, and chicken.
  • Cover and cook on low for 20 minutes.
  • Remove from heat, stir in cheese until melted.
  • Let sit 10 minutes before serving.

Notes

Serve with tortilla chips, avocado, or extra cheese.
Did you make this recipe?Let me know how you liked it below!