Neiman Marcus Tortilla Soup
This Neiman Marcus tortilla soup, inspired by the famous department store soup, is super rich and comforting. That Velveeta doesn’t miss—it adds that melty creaminess that you don’t get without it. Taco seasoning adds subtle heat and aroma, and sauteed veggies and garlic really amp up the depth. Tortilla chips, stirred in near the end, add loads of corn flavor and thicken the soup up nicely.
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped red onion
- 3/4 cup chopped red bell pepper
- 1/3 cup chopped celery
- 1/3 cup chopped peeled carrot
- 2 tablespoons minced garlic
- 1 1 ounce package taco seasoning
- 4 cups reduced-sodium chicken broth
- 1 1/2 cups picante sauce such as Pace®
- 1 1/2 cups roughly crushed yellow corn tortilla chips plus more for garnish
- 4 ounces processed cheese cut into 1/2-inch cubes, such as Velveeta®
- 3/4 cup heavy cream
- 1 teaspoon kosher salt
- 2 3/4 cups shredded cooked chicken
- 2 tablespoons chopped fresh cilantro plus more fresh leaves for garnish
- thinly sliced fresh jalapeno for garnish (optional)
Instructions
- Heat oil in a large Dutch oven over medium heat until shimmering. Add red onion, bell pepper, celery, and carrot. Cook, stirring often, until softened, about 8 minutes. Add garlic and taco seasoning. Cook, stirring constantly, until fragrant, about 15 seconds.
- Add broth and picante sauce, scraping bottom to help dissolve any browned bits; bring to a boil over medium-high, then reduce to a simmer over medium-low. Cook, stirring occasionally, until flavors meld, about 10 minutes.
- Reduce heat to low; stir in tortilla chips, cheese, cream, and salt; cook, stirring constantly until cheese is melted, about 5 minutes.
- Stir in chicken and cilantro; cook, gently stirring occasionally, until heated through, 1 to 2 minutes.
- Divide between serving bowls; garnish with jalapeño (if using), tortilla chips, and cilantro.
- Serve and enjoy.