Creamy Chicken Tortilla Soup

Name: Creamy Chicken Tortilla Soup
Total time: 55
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 1 tablespoon minced garlic; 2 (14 ounce) cans chicken broth; 1 (10.75 ounce) can condensed Cheddar cheese soup; 1 cup picante sauce; 2 teaspoons chili powder; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon dried cilantro; ¼ teaspoon ground white pepper; 1 bay leaf; 1 pound cooked chicken, shredded; ⅔ cup drained and rinsed canned corn; ½ cup half-and-half; ¼ cup tortilla strips

Recipe by Kleebeck from allrecipes.com

Dinner,Lunch 55 Mins.

Ingredients

6 servings

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2 tablespoons olive oil
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1 medium onion, chopped
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1 tablespoon minced garlic
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2 (14 ounce) cans chicken broth
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1 (10.75 ounce) can condensed Cheddar cheese soup
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1 cup picante sauce
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2 teaspoons chili powder
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1 teaspoon dried oregano

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1 teaspoon ground cumin
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1 teaspoon dried cilantro
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¼ teaspoon ground white pepper
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1 bay leaf
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1 pound cooked chicken, shredded
•

⅔ cup drained and rinsed canned corn
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½ cup half-and-half
•

¼ cup tortilla strips

Instructions

Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
Ladle into bowls and top with tortilla strips.