8ozozshredded cheddar cheesevelveeta is also a good option!
Garnish - Optional
jalapeños, fresh cilantro, crispy corn tortilla strips (just cut 3 or 4 into strips and fry in hot oil for a minute or two until crispy)
Heat olive oil in a large saucepan or dutch oven.
Cook the onion and green pepper until softened, then add the garlic, cumin, coriander, and cayenne and cook for about 2 minutes, until fragrant.
Add the rest of the ingredients except the sour cream , and cook over medium heat for 15-20 minutes (stirring occasionally) until cheese is melted, and the soup is warmed through.
Remove the pot from heat, stir in the sour cream.
Serve with jalapeños, cilantro, and tortilla strips.
Is this recipe Gluten Free? Actually, yes. Although, be sure to check the labels of all products used, if you have an intolerance.
Can you freeze this soup? YES! I leave out the sour cream and add it after reheating.
How long is chicken tortilla soup good for in the fridge? If not freezing, it is best eaten within a few days.
How to thicken chicken tortilla soup - if your soup is not as thick as you'd like, remove some of the liquid and blend it with about a tablespoon of cornstarch to make a slurry. Add it to the soup, and bring to a boil before adding the cheese (we don't want to boil it with the cheese in there!)
Switch out the cheese for cream cheese - it will also add a great tang to the finished soup.
Add more or less cayenne depending on your spice tolerance. Switch it out for chili powder if you prefer.