Chicken Love Soup

I love scooping the soup up with these chips!

Is there anything better than a nice warm cup of soup? 

I love soup on a cold winter day. Snuggled up on the couch, watching a good movie, and enjoying a delicious cup of soup is a bit of heaven of earth, in my opinion. Only thing that would make it more cozy is big fluffy snow flakes falling outside.  

My foodie friend Robyn is the inspiration for this yummy warming soup. This is actually my all time favorite soup.  I have just tweaked it a little for my family, but I'll link her original recipe here...

http://housewifecooking.blogspot.com/2009/04/creamy-tortilla-soup.html

Robyn's original recipe includes how she makes fresh tortilla strips.  I use the Garden of Eatin Red Hot Blue Corn Chips. Beware they are addicting.  Here's my spin on Chicken LOVE Soup...

You will need...

• 3 Shallots, peeled and chopped


• 1 c Red Onion, diced


• 1 T. Vegetable Oil 


• 4 15 oz. cans (or 2 32 oz.carton) Swanson’s Chicken Broth


• 2 15 oz. cans Tomato Puree


• 1-2 Jalapeño Pepper, seeded and chopped


• 1 tsp salt


• 1 tsp pepper


• 2 tsp sugar


• 1 T  chili powder

• 1 T Garlic Powder


• 1 T Worcestershire sauce


• 2 T Cornstarch


• 3/4 cup water


• 3-4 c Shredded, cooked chicken


• 1/2 c sour cream


• 16 oz. Velveeta, diced 


• 3 15 oz. can Rotel (I prefer tomatoes & green chilies)

I like to dice everything at once

Sauté the oil, shallots and onion in large pot until soft. 
Add Jalapeño cook an additional minute

Add salt, pepper, sugar, chili powder, garlic powder and Worcestershire. Mix well.

Add the chicken broth and tomato puree

After bringing soup to a gentle boil, reduce heat & simmer for about 40 minutes.

Thoroughly whisk cornstarch and water, together.   Then whisk mixture into soup. Bring to gentle boil again, then simmer for 5 more minutes. 

Add the shredded chicken and Rotel tomatoes and simmer for 5 more minutes.

Add Velveeta stir for 2 minutes or until melted. Turn off heat.

Add the sour cream stirring in until smoothed.

After serving soup into bowls, crush the Red Hot Blues corn chips on top. You can also use the chips whole to scoop up the soup like I mentioned above.

Garnish soup with cilantro, avocado, shredded cheese, & a dollop of sour cream, if desired.

I really hope you give this recipe a try. I love creating and tweaking recipes to put my own spin on them. Let me know how you like this recipe and what changes you made (if any) to make it your own.

Until next time take care!

Lar

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