Total Time
25mins
Prep 5 mins
Cook 20 mins

This is one of my family's all-time favorite soups that I have made for years --- you may adjust the peppers to suit heat level, all other amounts may be adjusted also :)

Ingredients Nutrition

Directions

  1. In a large pot, bring the chicken broth to a light boil.
  2. Add in chopped tomatoes; simmer on low.
  3. Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
  4. Stir in cumin and chili powder, then flour, blending well.
  5. Gradually add in the half and half; stir to combine.
  6. Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
  7. Add in the cheese and sour cream carefully, stirring often.
  8. Add in the cooked chicken; mix until combined.
  9. Top with crushed tortilla chips, and grated cheddar sprinkled on top.
Most Helpful

5 5

This was very good. I did add more flour to make it thicker (added about two handfuls) and also put in a can of Rotel instead of the tomato/chilis. Thanks!

5 5

I made this for Super Bowl Sunday and it was a big hit. It was thinner than expected, but everyone loved it. I substituted diced tomatoes with chilis for fresh, and added whole jalepenos but ended taking them out after a few hours simmering in the crockpot because I didn't want it too spicy. Also, I cut back the cheddar chees by half and left out the sour cream, as I was trying to make it more healthy. 3 people asked for the recipe.

4 5

This was pretty good. I made half a recipe and used lowfat cheese. It came out a little thinner than expected, but sure was tasty. I could even go for more spice, so next time might use the seeds with the jalepeno! Thanks for sharing!