Creamy Chicken Tortilla Soup
Half-and-half and a can of condensed soup give this chicken tortilla soup, made with leftover chicken, restaurant-quality creaminess.

Onion and garlic are added to oil that is heating in a sizable saucepan over medium heat.

About 5 minutes of sauteing or until the onion is translucent and soft.

Include broth, condensed soup, and hot sauce.

chili flakes Bring to a boil the oregano, cumin, cilantro, pepper, and bay leaf.

Add half-and-half and chicken corn.

30 minutes of simmering under cover.

Pour into bowls, then garnish with tortilla strips.