Fall Favorite: Cheesy Chicken Tortilla Soup ~ @AuthorKristina Knight

I have a ton of fall favorites, but I’ll let you in on a little secret: none of them are pumpkin spice. I do like a slice of pumpkin pie on Thanksgiving (although Sweet Potato Pie will always beat Pumpkin to my tastebuds!), but other than that, pumpkin is just kind of meh for me. 

I do love a cozy, soft fall sweater. A comfy blanket for sofa snuggles. A crisp fall afternoon spent in the football stands. Funnel cakes and apple cider and caramel apples also top my fall favorites list. But at the very top?

Cheesy Chicken Tortilla Soup! It’s a fall favorite for us, although we will make it year round through the colder weather months. But that first pot of fall? It’s always the best because our taste buds have been missing it through the summer heat! I thought I’d share the recipe with you today. 

Ingredients
2 boneless, skinless chicken breasts

2 Cups chicken broth

2 Cups of Cheddar Cheese, shredded; if using Velveeta, cube it

2 Tb butter

¼ cup Maseca (a cornmeal flour … you can sub regular flour if you don’t have Maseca on hand)

3 tortillas, cut into thin strips of about 2 inches

1/3 Cup Taco blend cheese, used as a topping, optional

2 Tsp cumin

3 Tsp chili powder

1 can Ro-Tel tomatoes, drained

Directions

Bake the chicken at 350 for about 20 minutes (until done) and then cut into small cubes. Set aside. In a 5 quart saucepan over medium heat, melt the butter and then add in the maseca, stirring constantly for about 2 minutes. Slowly add in the chicken broth until well combined. Add in the cheese, again stirring constantly until well blended. Add in the seasonings and rotel tomatoes. Stir until blended. Add in the chicken, again stirring until blended. Put the lid on the pan and simmer all ingredients together for another 20 minutes or so. Heat the oven to 450 and bake the cut-into-strips tortillas for 8 minutes, until lightly browned. Ladle the soup into serving bowls, top with a sprinkling of the tortilla crisps and the taco blend cheese (this cheese is optional). Serve!

This makes about 8 bowls of soup.

If you try this recipe, I hope you love it as much as we do! And happy FALL!!  

Kristina Knight’s sweet romance, Moonlight Match is available now! 

Moonlight Match is part of the Resort to Romance continuity project ~ 10 sweet romances, all set during a week-long matchmaking event in the Bahamas! 

Aster Harrington believes in love but love doesn’t seem to believe in her. She’s hoping Goldie and Ginny, the matchmakers who’ve matched on two generations of Harringtons, can work a little love magic for her…

Some call Ethan Talbot rigid, but he prefers to think of himself as prepared. Unfortunately, when he’s matched with Aster Harrington at Joy Island’s Matchmaking Week, all those carefully prepared plans go out the window. He can get back to finding a suitable wife once he’s home in New York. After all, how much damage can one week in the Bahamas do to his plans?


Kristina Knight is a contemporary romance author, part-time swim-kid wrangler, and full-time ThinMints enthusiast. You can find out more the book and Kristina on her website, and feel free to stalk follow her on Facebook, Twitter or Instagram.