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Chicken Tortilla Soup II


Ingredients:

  • 1cup carrot, diced
  • 1cup celery
  • 1cup onion, diced
  • 1⁄2teaspoon garlic powder or 1 fresh diced garlic clove
  • 1⁄8teaspoon salt
  • 1⁄4teaspoon pepper
  • 1tablespoon 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 (cut into small pieces, about 1-inchx1-inch)
  • 12ounces chicken meat, poached, diced
  • 1cup milk or 1 cup sour cream
  • 12ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
  • corn tortilla chips, broken into small pieces for garnish

Directions:

  • Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
  • Add chicken broth and bring to boil.
  • Add tomatoes, Rotel, taco seasoning, and chicken.
  • Cut Tortillas into small pieces and add to broth mixture.
  • Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
  • Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
  • Add milk and simmer for additional 10 minutes.
  • If thicker soup is desired, add more diced tortillas and let incorporate into soup.
  • Garnish with shredded cheese and broken tortilla chips.
  • Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
  • You can also use grilled chicken fajita meat for poached diced chicken.

Reviews:

  • Kindra Hossack

    I made this soup and it was wonderful. I changed the amounts a little though as follows: carrots, celery, oonions I used 1 cup each I used only 1/2 can rotel tomatoes & chiles 1 1/2 cans diced tomatoes with carmalized garlic 2 pkgs 1oz taco seasoning and instead of Milk I used 10 oz half and half. Wow what a punch!! This was absolutely delicious

  • Bonnie Thompson

    The soup was easy to make and delicious. I agree with the chef, that it isn’t just glorified chicken broth! The recipe says it makes 4 servings, but I’d say it was closer to 6, the servings were ample. The measurements for ounces I adapted as follows: 3/4 C diced carrots, 3/4 C diced celery and 2 medium size onions, chopped. The ingredients didn’t list the corn tortillas, just the chips. I added about 10 diced corn tortillas to boil into the soup and the consistency turned out great.

  • NICK SUHADOLNIK

    This IS quite delicious and not difficult to make. Thanks to Bonnie Thompson for the measurements (vs. ounces). The best tortilla soup I’ve ever had was at Pancho’s in Cabo San Lucas. I copied their style by adding a dollop of sour cream (non-fat is OK)and a couple of slices of avocado to the top of this soup, and garnished with chopped fresh cilantro. Ummm, good!!

  • Babs in Toyland

    I made a double batch because it said 4 servings but I now have enough soup to feed a small army – I will freeze some for later. I only used 3 1.25 oz. pkgs of taco seasoning and it was perfect. I also used a 12 oz. can of evaporated skim milk to cut some calories. My husband likes thick soup so I used 2 10 count pkgs of tortillas (remember I made a double batch). Thanks for the recipe – we love it!

  • Karen Klempel

    My favorite Tortilla Soup is from the Red Robin in Del Mar, Calif. This is almost identical. Very easy. I would start with 8 tortillas and go up from there – 10 was a little thicker then I like. You can always add more.

  • Jimmy McCool

    I absolutely loved this soup. I did reduce the Taco seasoning to 3 1-ounce packets to keep it slighty less spicy, but it was just excellent. You won’t be sorry if you try it. McCool 🙂

  • Malriah

    Instead of just using jack cheese, I used marbled jack/cheddar. Since I made it for a group of friends, I put out some addtional toppings, such as chopped black olives, sliced green onions and sour cream. Everyone enjoyed personalizing their own bowl. To add some color, we also had blue corn tortilla chips. GREAT RECIPE!!

  • Anne G.

    This soup is FABULOUS! I used only 2 of the 1.25 oz taco seasoning packets and it was just spicy enough for me. I only used 4 oz of monterey jack and it still tasted very cheesy. To cut an extra step, I put uncooked diced chicken into the soup and it turned out great! Yummy, yummy.

  • Trese

    I have been looking for a great tortilla soup receipe for two years. I have finally found it!! I made the soup as directed except after adding the tortillas and BEFORE adding cheese and milk/cream, I poured everything in a crock pot and let simmer all day. After work I just added the cheese and heavy cream and dinner was served. Thanks for such a terrific meal!!!!!

  • Kim1

    Made this for the family. It was great. I use 2 49.5 oz cans of chicken brooth 3 cans of driced tomatos. Also when frying up the carrots and celery and onions I added 2 hot peppers. Could not find the rotel with chilies so I added a small can hot mild chilies. This ended up makin a large pot of soup Also used about 15 to 17 corn chips. The package was about 5oz each and had 10 in them. This was not a hot spicy soup just plain good. Will make it again and again. thank for the recipe.

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