Chicken Tortilla Soup

This is an excellent, hearty version of tortilla soup. Similar to the recipe at Houston's restaurant.
Chicken Tortilla Soup
Chicken Tortilla Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup carrot, diced

  • 1

    cup celery, diced

  • 1

    cup onion, diced

  • 1/2

    tsp. garlic powder or 1 fresh diced garlic clove

  • 1/8

    tsp. salt

  • 1/4

    tsp. pepper

  • 2

    Tbs. vegetable oil

  • 4

    (15 oz.) cans of chicken broth

  • 1

    (15 oz.) can tomatoes, diced

  • 1

    (10 oz.) can Rotel tomatoes and chilies, diced

  • 1

    pkt. taco seasonings (McCormicks is good)

  • 10

    corn tortillas, broken or cut into small pieces

  • 12

    oz. chicken meat, poached and diced

  • 1

    cup milk

  • 12

    oz. monterey jack cheese or Mexican blend cheese, shredded

  • corn tortilla chips, broken into small pieces

Directions

1. Saute carrots, onions, celery in oil, garlick, salt and pepper until tender. 2. Add chicken broth and bring to boil. 3. Add tomatoes, Rotel, taco seasoning, and chicken. 4. Cut or tear tortillas into small pieces and add to broth mixture. 5. Let boil for 20 minutes or until the tortillas are thoroughly incorporated into soup stirring ocasionally to keep from sticking. 6. Reduce heat and add 8 oz. of chese. Simmer for an additioinal 10 minutes. 7. Add milk and simmer for an additional 10 minutes. 8. If thicker soup is desired, add more diced tortillas and let them incorporate into soup. 9. Garnish with shredded cheese and broken tortilla chips. SUBSTITUTIONS: You can use 1 cup Masa Harina flour for the 10 tortillas. Graddually add the flour mixing into broth, mixing thoroughly. You can use grilled chicken fajita meat for the poached, diced chicken.

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