Cheesy Chicken Tortilla Soup {Secret Recipe Club}
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1 Tbsp olive oil
  • 1 red pepper, finely diced
  • 1 onion, finely diced (I used half of a large vidalia)
  • 2 Tbsp butter
  • ¼ cup all-purpose flour
  • 1 cup whole milk
  • 3 cups chicken broth
  • 1½ cooked, boneless skinless chicken breasts, cooked (I used 2)
  • 2½ cups medium cheddar cheese, shredded
  • 14 oz can Mexican Rotel
  • ½ tsp chili powder
  • salt and pepper to taste
  • Tortilla chips, for topping
  • Sour cream, for topping
  1. In the bottom of a large pot, heat oil over medium heat and add peppers and onions. Saute until soft.
  2. Add butter and melt.
  3. Whisk in the flour until combined. Cook for about a minute being careful not to let it burn.
  4. Whisk in the chicken broth and milk and bring to a light boil. Simmer for 5 minutes.
  5. Once simmering, lower the heat and stir in the cheese. Stir until melted completely.
  6. Add in chili powder, salt and pepper.
  7. Add in the chopped, cooked chicken (I made mine in the convection toaster oven) and Mexican Rotel (use regular rotel or diced tomato if you don't want it spicy).
  8. Serve in bowls and top with sour cream and crushed tortilla chips.
Recipe by Creative Kitchen at