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Cheesy Chicken Tortilla Soup

Grilled poblano and chopped Anaheim peppers along with creamy cheddar cheese sauce create the distinctive flavor and texture of this hearty soup.
Cook Time 20 minutes
Servings 33


  • 1 bag Pioneer® Cheddar Cheese Sauce Mix (94358)
  • 33 pieces White Wings® Tortilla de Oro (Golden Tortilla) Dough (213975) pieces, cut into strips and fried
  • 4 lb. Chicken tenders, seasoned, cooked, cubed
  • 6 Poblano peppers, large
  • 1 gallon Chicken stock
  • 2 Onions, large, diced
  • ¼ cup Vegetable oil
  • 6 Anaheim peppers, seeded, chopped
  • ¼ cup Lime juice


  • Grill poblano peppers over open flame until well charred. Place in a plastic bag, seal, and let steam for 15 minutes. Remove charred skin, stems, and seeds. Dice.
  • Prepare cheese sauce using chicken stock instead of water. Reduce heat to a simmer.
  • Sauté onions in vegetable oil until just tender. Add chopped Anaheim peppers and sauté for 2 more minutes. Add to cheese sauce along with chicken and poblano peppers.
  • Simmer for 15 minutes, stirring frequently. Remove from heat and stir in lime juice.
  • Season tortilla strips with salt. Top each bowl with tortilla strips and serve.