Creamy Tortilla Soup
3 chicken breasts, cooked and chopped
1/2 onion, chopped
1/2 cup red pepper, chopped
1/2 cup zucchini, chopped
2 cloves garlic, minced
1 4oz can green chiles
1 can diced tomatoes
1 cup corn
1 cup black beans
1 cup cheese
1/2 cup sour cream
1/2 cup chopped cilantro
2-3 cups chicken broth
Saute onion, pepper, zucchini and garlic. Add chiles and tomatoes. Add chicken broth and cook about 15 minutes. This part is done. (The soup looked beautiful to me at this point, but I knew my children would not touch with a 10 ft. pole--to chunky, so I pureed a bit.)
You will just need to combine everything. In order for your cheese to melt and not be stringy, I would suggest this--but please do not blame me if it does not work :). Warm up about a cup or so of broth from the soup. On low heat, add the sour cream and then add room temperature cheddar cheese, a little at a time, mixing to combine. Once you have all your cheese melted and have created a creamy mixture, add it to the rest of the soup, along with the chicken, black beans and corn. Heat through and serve.
