Chicken Tortilla Soup II

Total Time
1hr 10mins
Prep
20 mins
Cook
50 mins

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 Beef Enchilada Soup.

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Ingredients

Nutrition

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.
  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. Simmer for additional 10 minutes.
  7. Add milk and simmer for additional 10 minutes.
  8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
  9. Garnish with shredded cheese and broken tortilla chips.
  10. 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.
  11. You can also use grilled chicken fajita meat for poached diced chicken.