The Cheesecake Factory Just Shared Its Chicken Tortilla Soup Recipe
This Cheesecake Factory recipe should be a winter classic.
You already know how much we love The Cheesecake Factory. Can you blame us? With its ridiculous oversized menu, there are limitless options—from timeless classics like Chicken Pot Pie to decadent desserts like Chocolate Caramelicious Cheesecake. But it’s the Cheesecake Factory’s Chicken Tortilla Soup that really hits the spot for us, especially during the winter months.
We know many of you have been working your way through recipes from The Cheesecake Factory’s online cookbook during quarantine. Now, the Factory has released a brand-new recipe for one of its beloved soups! It’s perfectly spiced and made with real tortilla chips, so this meal is sure to satisfy all your soup cravings.
How to Make The Cheesecake Factory’s Tortilla Soup
If you can’t get to the restaurant, enjoy Chicken Tortilla Soup from the comfort of home. This recipe serves six.
- 1/4 cup canola oil
- 2 tablespoons butter
- 1 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 1-1/2 teaspoons fresh garlic, minced
- 3 thick corn tortillas, 6″ taco size
- 1-1/2 teaspoons chile powder
- 1-1/2 teaspoons cumin
- 1 teaspoon coarse salt
- 3/8 teaspoon ground black pepper
- Pinch cayenne pepper
- 1/4 cup all purpose flour
- 1/2 cup thick tortilla chips, crushed into 1/8″ crumbs (can be done in food processor)
- 3-1/2 quarts chicken broth
- 1 cup canned diced tomatoes
- 4-1/2 teaspoons tomato paste
Step 1: Prep the soup base
Heat the oil and butter in a large saucepot set over medium-high heat. Add the onions, peppers and minced garlic into the pot and cook until they begin to lightly caramelize.
Step 2: Prep the tortillas
Finely chop the corn tortillas into 1/8″ pieces, add into the pot and cook until golden brown.
Step 3: Season the soup
Add the chile powder, cumin, salt, pepper and cayenne pepper into the pot and cook until the spices become aromatic.
Step 4: Simmer the soup
Add the flour into the pot and cook for 4–5 minutes. Then, add the chicken broth, canned diced tomatoes and tomato paste to the pot and bring to a boil. Lower to a simmer and cook until the tortillas are tender (10–15 minutes). Reduce to 2-1/2 quarts.
Step 5: Blend the soup and serve
Blend the soup until smooth using an immersion blender or blend in batches with regular blender.
Serve in bowls topped with crispy tortilla strips. Shredded cheese, cilantro, a dollop of sour cream and lime wedges also make great toppings for this delicious soup.
This soup would also work great with leftover chicken breasts. Simply shred or slice the chicken breasts thinly and incorporate into the soup.