Chicken Tortilla Soup II

Steps on how to prepare a Chicken Tortilla Soup II recipe

Time

1 hour 10 minutes

Servings

1

Calories

322.1

    Ingredients

  • 8 ounces carrots, diced
  • 8 ounces celery
  • 8 ounces onions, diced
  • 1/2 teaspoon garlic powder or 1 garlic clove, diced
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon corn oil
  • 4 (15 ounce) cans chicken broth
  • 1 (15 ounce) can tomatoes, diced (optional)
  • 1 (10 ounce) can Rotel tomatoes & chilies, diced
  • 1 (1 1/4-1 1/2 ounce) packet taco seasoning (I use McCormicks)
  • 10 (8 inch) corn, tortillas (NOT FLOUR, cut into small pieces, about 1-in x1-in)
  • 12 ounces chicken meat, poached, diced
  • 1 cup milk or 1 cup sour cream
  • 12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
  • corn tortilla chips, broken into small pieces for garnish

    How to make it

  1. 1. STEP

    Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.

  2. 2. STEP

    Add chicken broth and bring to boil.

  3. 3. STEP

    Add tomatoes, Rotel, taco seasoning, and chicken.

  4. 4. STEP

    Cut Tortillas into small pieces and add to broth mixture.

  5. 5. STEP

    Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.

  6. 6. STEP

    Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.

  7. 7. STEP

    Add milk and simmer for additional 10 minutes.

  8. 8. STEP

    If thicker soup is desired, add more diced tortillas and let incorporate into soup.

  9. 9. STEP

    Garnish with shredded cheese and broken tortilla chips.

  10. 10. STEP

    Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.

  11. 11. STEP

    Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.

  12. 12. STEP

    If you dont want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.

  13. 13. STEP

    You can also use grilled chicken fajita meat for poached diced chicken.

  14. 14. STEP

    NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Dont go blaming me and giving me a bad review because you used the wrong stuff.

    Ingredients

  • 8 ounces carrots, diced
  • 8 ounces celery
  • 8 ounces onions, diced
  • 1/2 teaspoon garlic powder or 1 garlic clove, diced
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon corn oil
  • 4 (15 ounce) cans chicken broth
  • 1 (15 ounce) can tomatoes, diced (optional)
  • 1 (10 ounce) can Rotel tomatoes & chilies, diced
  • 1 (1 1/4-1 1/2 ounce) packet taco seasoning (I use McCormicks)
  • 10 (8 inch) corn, tortillas (NOT FLOUR, cut into small pieces, about 1-in x1-in)
  • 12 ounces chicken meat, poached, diced
  • 1 cup milk or 1 cup sour cream
  • 12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
  • corn tortilla chips, broken into small pieces for garnish

    Tags

    POULTRY

    MEAT

    MEXICAN

    < 4 HOURS

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