Texas Chicken Tortilla Soup

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

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!

Ingredients Nutrition

Directions

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

5 5

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!

5 5

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.

5 5

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!