I have adapted this recipe from another that was posted on Zaar by Eddie Shipman, Tortilla Soup II #4627. I am really doing this for my own reference since I had so many questions about ingredients and the directions. The original recipe said that it was like Houston's Tortilla Soup. My parents, who are Houston's regulars, said it was very close to the original.
- 29.58 ml vegetable oil
- 236.59 ml carrot, diced
- 236.59 ml celery, diced
- 236.59 ml onion, diced
- 2.46 ml garlic powder
- 4.92 ml salt
- 1.23 ml pepper
- 4 (1587.57 g) can chicken broth
- 425.24 g can diced tomatoes
- 425.24 g can Ro-Tel tomatoes, diced
- 35.43 g packet taco seasoning
- 10 small soft corn tortillas
- 340.19 g cooked chicken, shredded or diced
- 226.79 g shredded monterey jack cheese, divided
- 236.59 ml milk
- corn tortilla chips, broken into small pieces
- Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender.
- Add chicken broth and bring to a boil.
- Stir in the tomatoes, Ro-tel tomatoes, taco seasoning, and chicken.
- Cut soft tortillas into small pieces and add to the broth mixture (My suggestion is to start with 6-8 tortillas and add more if you would like thicker soup).
- Let boil for 20 minutes or until tortillas are incorparated into the soup.
- Stir occasionally to keep the soup from sticking as it thickens.
- Reduce heat and add 6 oz cheese.
- Simmer for additional 10 minutes.
- Add milk and simmer for another 10 minutes.
- Serve with shredded cheese and corn tortilla chips on top.