Easy Creamy Chicken Tortilla Soup, perfect for a weeknight fiesta.
In a Dutch oven heat olive oil to medium high heat. Add chopped onions and cook until tender, about 5 minutes. Add chopped garlic and cook until fragrant.
Pour in the chicken broth and add the cumin. Place the chicken breasts in the pan. Cover and cook for 15 minutes. Turn breasts over and cook 15 minutes more. (skip this step if using shredded rotisserie chicken)
To the soup, add canned tomatoes, creamed corn, chile powder, chili powder and Mexican Oregano and Hatch chile. Use a potato masher or the back of a fork to crush most of the tomatoes. This will help them break down during the cooking process. Add shredded chicken breast, or shredded rotisserie chicken and simmer for 10 minutes.
Ladle soup into soup bowls, top with hand crushed corn chips or multi-colored tortilla strips. Stir in a dollop of sour cream, top with diced avocado and sprinkle with cilantro.
Chimayo Chile Powder can be difficult to find, so please don't let that stop you from making this recipe. You can simply substitute Ancho Chile Powder, which is a milder version of red chile powder and if you're after the heat of Chimayo, add in a pinch of cayenne.
We're lucky out here in the West, we have easy access to Hatch Chile Peppers. If you can't find them, or other varieties of roasted chile peppers in the freezer section of your grocery store, check the Mexican Food aisle for canned roasted chile.
I also like to purchase a rotisserie chicken to make this soup. It cuts down on the cooking time. Before you start the cooking process, remove and shred the meat from a rotisserie chicken. You'll need about 4 cups. Since the chicken is already cooked, add it as you would the shredded chicken breast.