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    You are in: Home / Recipes / Texas Chicken Tortilla Soup Recipe
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    Texas Chicken Tortilla Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Kim D.'s Note:

    This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods!

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    Units: US | Metric


    1. 1
      In a large stockpot, heat butter and oil over medium heat.
    2. 2
      Add onions, jalapeno, garlic, carrots and raw chicken.
    3. 3
      Simmer 5 minutes.
    4. 4
      Stir in seasonings.
    5. 5
      Add tomatoes and chicken broth.
    6. 6
      Stir well and simmer for 1 hour, stirring occasionally.
    7. 7
      To serve, crumble tortilla chips in the bottom of individual soup bowls.
    8. 8
      Fill bowls with soup and top with cheese.

    Ratings & Reviews:

    • on April 29, 2009


      I have made this many times. We all love this. Have made for guests as well. I do have a few modifications: use 1 TB dried minced onion, 1 TB diced jarred jalepeno, cut the carrots into small pieces, I add a can of sweet, drained corn, and I cut up the chicken into bite sized pieces (can use precooked). Also only use 1-2 TB oil. We like to top with sour cream, which we would never leave out!

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    • on November 14, 2007


      Mmmm... so delicious! The flavor is just what you'd expect from tortilla soup at a really good Mexican restaurant. I added chopped yellow squash and zucchini and julienned red bell pepper, then added an extra cup of broth. I only used about half a pound of chicken, and the soup would have been just as good without any at all. I served the soup with fresh sliced avocado, along with the cheese and fresh-fried tortilla strips.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2006


      This is fantastic! Wow, love it. The spices and quantities were all right on the money. I didn't have lemon pepper, so I added black pepper and the zest of half a lemon instead. To use up some extra broth we had on hand, I used 2/3 beef broth and 1/3 chicken broth. I also substituted 1 c of corn for 1 c of carrots for an extra punch of color. Using 3 jalapeno peppers made it very spicy, a nice kick which a dollop of sour cream cools off nicely. I didn't have any, otherwise I would've garnished with fresh cilantro leaves, but sliced black olives did the trick. Yum-- thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Texas Chicken Tortilla Soup

    Serving Size: 1 (466 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 382.2
    Calories from Fat 234
    Total Fat 26.0 g
    Saturated Fat 10.4 g
    Cholesterol 85.6 mg
    Sodium 955.8 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 2.7 g
    Sugars 5.7 g
    Protein 26.5 g

    The following items or measurements are not included:

    lemon pepper

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