Chicken Tortilla Soup

Karen Anne Newton RN's Note:

This recipe is from a Mexican Restaurant in Dallas, TX. It is so easy and simple to make, and is great comfort food. It eats like a meal, and is loved by all I have made it for.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 4 boneless skinless chicken breasts , cut in bite size pieces
• 4 chicken bouillon cubes
• 1 teaspoon cilantro , crushed
• 30 ounces hunt's canned chopped tomatoes
• 2 (1 ounce) packages taco seasoning mix (Lawry's)
• water

Directions:

1. Put chicken in large crockpot or stock pot.
2. Pour in enough water to cover. (This will equal about 5 cups of water.).
3. Add the remaining ingredients, and cook on medium till chicken is tender. (Or High in crockpot.).
4. Add a little salt if desired, after checking for taste.
5. Serve in bowls with any or all of the following:.
6. Monterey Jack Cheese, shredded.
7. crushed tortilla chips.
8. sliced avacado.
9. Refridgerate any leftovers. It is even better the next day.
10. Only by using Lawry's Taco Seasoning will insure the recipe will taste the same as this one.

Reviews

[Chef #608898]

I have made this several times. We add corn, rice and green peppers as well. This is a good recipe - thanks Karen.