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Chicken Tortilla Soup

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Warm, creamy, delicious soup. Good for everyone, not spicy. If you like more heat you can easily kick it up a notch by using the diced tomatoes with Chiles for both of the canned tomato components

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Ingredients

  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1/2 teaspoon garlic powder
  • 2 Tablespoons oil
  • 2 (32 oz) cartons chicken broth
  • 15 oz can petite diced tomatoes
  • 10.75 oz can diced tomatoes with green chiles
  • 1 packet taco seasoning mix
  • 10 corn tortillas, sliced
  • 3 1/2 cups shredded rotisserie chicken (about 1 1/4 lb)
  • 8 oz shredded mozzarella cheese
  • 1 cup milk

Details

Preparation

Step 1

Saute celery, onion, carrots, and garlic powder in oil until tender. Season with salt and pepper. Add chicken broth and bring to a boil. Add tomatoes, tomatoes with chiles, taco seasoning and chicken. Add tortillas and cook 10 minutes, stirring occasionally. Reduce heat, add cheese and simmer 5 minutes. Add milk, and simmer 5 minutes longer.

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