Creamy Tomato Chicken Soup with Tortilla Chips Recipe

Creamy Tomato Chicken Soup with Tortilla Chips Recipe


  • 3 boneless skinless chickens
  • Breasts cubed
  • 4 tbsp unsalted butter
  • 4 large carrots chopped
  • 1 large leek chopped
  • 2 ribs celery chopped
  • 4 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 2 tsp salt
  • 2 tsp dried Italian seasoning
  • 4 cups chicken stock
  • 250 ml crushed tomatoes
  • ½ cup all-purpose flour
  • Tortilla chips


  • Melt butter in a large pot.
  • Add garlic. Then, add the carrots, leek, celery, and garlic. Stir. Add mushrooms and one teaspoon salt to the pot.
  • Stir in Italian seasoning and cook. Add stock, chicken, tomatoes, and remaining one teaspoon salt.
  • Bring to a simmer and cook until chicken is cooked through. Pour in cream and season to taste.
  • Serve with tortilla chips.


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