Chicken Verde Tortilla Soup

Ingredients

Unsalted butter: 2 tablespoons

Red onion: 3 cups, finely chopped

Fresh garlic: 1½ tablespoons, finely minced

Dried oregano: 2 teaspoons

Cooked chicken breast: 4 pounds, cut into small pieces

Canned green chiles: 10 cups, well drained

Low-sodium chicken stock: 5 cups

White cheese sauce: 5 cups (made without wine or pork products)

Yellow corn tortilla chips: 3 cups, crushed

Optional garnishes: chopped cilantro, sliced avocado, lime wedges, sour cream, extra tortilla chips

1. Cook the aromatics.

Melt the butter in a large pot over medium heat.

Add the onion, garlic, and oregano, and cook, stirring often, until the onion is soft and fragrant.

2. Add the chicken and chiles.

Stir in the cooked chicken and drained green chiles, mixing until everything is evenly combined.

3. Simmer.

Pour in the chicken stock and bring the pot to a gentle simmer.

Let it bubble softly for a few minutes so the flavors come together.

4. Stir in the cheese sauce.

Add the white cheese sauce and stir continuously until the soup is smooth, creamy, and heated all the way through.

5. Add the tortilla chips.

Right before serving, stir in the crushed tortilla chips.

They’ll thicken the soup slightly and add texture.

6. Serve.
Ladle into bowls, add your favorite garnishes, and serve warm.