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Chicken Tortilla Soup Ii

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Ingredients

Adjust Servings:
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 (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

Nutritional information

322.1
Calories
163 g
Calories From Fat
18.1 g
Total Fat
10.1 g
Saturated Fat
74.2 mg
Cholesterol
1569 mg
Sodium
12.8 g
Carbs
2.6 g
Dietary Fiber
4.8 g
Sugars
26.8 g
Protein
529g
Serving Size

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Chicken Tortilla Soup Ii

Features:
    Cuisine:

    By far this is the best soup I have ever made. I will usually add something a bit different to a recipe but this one as is, is just the best. I make it for my family weather permitting and this weekend it will be filling my kitchen with a delightful scent. Wish they had 10 stars!

    • 90 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Chicken Tortilla Soup II, I’m getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added Here’s the real McCoy Similar to the recipe at Houston’s restaurant (modified, of course, to suit my tastes) For a beef version check out my recipe #261711 , By far this is the best soup I have ever made I will usually add something a bit different to a recipe but this one as is, is just the best I make it for my family weather permitting and this weekend it will be filling my kitchen with a delightful scent Wish they had 10 stars!, Fat free Greek yogurt substituted for sour cream 6 WW pts We LOVE this soup Wonderful!!


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    Steps

    1
    Done

    Saute Carrots, Onions, Celery in Corn Oil, Garlic, Salt and Pepper Until Tender.

    2
    Done

    Add Chicken Broth and Bring to Boil.

    3
    Done

    Add Tomatoes, Rotel, Taco Seasoning, and Chicken.

    4
    Done

    Cut Tortillas Into Small Pieces and Add to Broth Mixture.

    5
    Done

    Let Boil For 45 Minutes or Until Tortillas Are Thoroughly Incorporated Into Soup Stirring Occasionally to Keep from Sticking.

    6
    Done

    Reduce Heat and Add 8 Oz. Cheese. Simmer For Additional 10 Minutes.

    7
    Done

    Add Milk and Simmer For Additional 10 Minutes.

    8
    Done

    If Thicker Soup Is Desired, Add More Diced Tortillas and Let Incorporate Into Soup.

    9
    Done

    Garnish With Shredded Cheese and Broken Tortilla Chips.

    10
    Done

    Substitutions: 1 Cup Masa Harina (masa Flour) For 1 10 Ct. Package of Corn Tortillas.

    11
    Done

    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
    Done

    If You Don't Want to Use the Seasoning Packet, Substitute 1/2 Teaspoons Cumin + 1 Tsp, Chili Powder.

    13
    Done

    You Can Also Use Grilled Chicken Fajita Meat For Poached Diced Chicken.

    14
    Done

    Note: If You Use Flour Tortillas, as Some People Have, You Will End Up With a "tortilla Mess", This Recipe Is For Corn Tortillas. Don't Go Blaming Me and Giving Me a Bad Review Because You Used the Wrong Stuff.

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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