Chicken Tortilla Soup
Shannon
Not your glorified chicken soup recipe! Thick and hearty soup to feed the soul.
ingredients
- 1 cup carrot, diced
- 1 cup celery
- 1 cup onion, diced
- 1/2 teaspoon garlic powder, diced or 1 fresh garlic clove, diced
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons corn oil
- 4 (15 ounce) cans chicken broth
- 1 (15 ounce) can tomatoes, diced (optional)
- 1 (10 ounce) can Rotel tomatoes & chilies, diced
- 1 (1.25-1 1/2 ounce) packet taco seasoning
- 1 (10 count) package corn tortillas (broken or cut into small pieces)
- 12 ounces chicken meat, poached, diced
- 1 cup milk
- 12 ounces monterey jack cheese or Mexican blend cheese, shredded
- corn tortilla chips, broken into small pieces
directions
- 1
Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
- 2
Add chicken broth and bring to boil.
- 3
Add tomatoes, Rotel, taco seasoning, and chicken.
- 4
Cut Tortillas into small pieces and add to broth mixture. Pizza cutter works great for this.
- 5
Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
- 6
Reduce heat and add 8 oz. cheese.
- 7
Simmer for additional 10 minutes.
- 8
Add milk and simmer for additional 10 minutes.
- 9
If thicker soup is desired, add more diced tortillas and let incorporate into soup.
- 10
Garnish with shredded cheese and broken tortilla chips.
Source: RecipeZaar.com
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