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.
- 226.79 g carrots, diced
- 226.79 g celery
- 226.79 g onions, diced
- 2.46 ml garlic powder or 1 garlic clove, diced
- 0.59 ml salt
- 1.23 ml pepper
- 14.79 ml corn oil
- 4 (1700.97 g) can chicken broth
- 425.24 g can tomatoes, diced (optional)
- 283.49 g can Rotel tomatoes & chilies, diced
- 35.43-42.52 g packet taco seasoning (I use McCormicks)
- 10 (80 inch) corn, tortillas (NOT FLOUR, cut into small pieces, about 1-in x1-in)
- 340.19 g chicken meat, poached, diced
- 236.59 ml milk or 236.59 ml sour cream
- 340.19 g monterey jack cheese or 340.19 g Mexican blend cheese, shredded
- corn tortilla chips, broken into small pieces for garnish
- 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 45 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.
- Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
- If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
- You can also use grilled chicken fajita meat for poached diced chicken.
- 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.
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.
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.
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