Creamy Chicken Tortilla Soup
I enjoyed a creamy chicken tortilla soup at a restaurant in my town, but they closed up and I have not been able to find a great version since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings include sour cream, shredded Cheddar, and avocado.
olive oil
2
tablespoons
onion, chopped
1
medium
minced garlic
1
tablespoon
chicken broth
2
(14 ounce) cans
condensed Cheddar cheese soup
1
(10.5 ounce) can 
picante sauce
1
cup
chili powder
2
teaspoons
dried oregano
1
teaspoon
ground cumin
1
teaspoon
dried cilantro
1
teaspoon
ground white pepper
¼
teaspoon
bay leaf
1
cooked chicken, shredded
1
pound
drained and rinsed canned corn 
⅔
cup
half-and-half
½
cup
tortilla strips
¼
cup
 Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.
  Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.
  Ladle into bowls and top with tortilla strips.
