Texas Style Chicken Tortilla Soup
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
10-15
ingredients
- 1⁄2 green pepper, chopped
- 1⁄4 medium onions, chopped or 1 teaspoon minced onion
- 2 garlic cloves
- 2 tablespoons oil
- 28 ounces canned diced tomatoes
- 2 (14 ounce) cans chicken broth
- 1 (10 1/2 ounce) can tomato soup
- 2 cups corn
- 2 -3 cups cooked chicken, diced
- 3 teaspoons chicken bouillon granules, and seasoning
- 1⁄2 cup picante sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried cilantro
- 1⁄2 teaspoon lemon pepper (optional)
- 1 teaspoon salt (optional)
- mozzarella cheese or cheddar cheese
- tortilla chips, crushed
directions
- In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes.
- Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers).
- Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.
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Reviews
-
I added chopped portabella mushrooms to the veggies in oil, used drained, canned chicken (it worked) and garnished with fresh cilantro along with the cheese & chips. It was delicious, esp. with the cilantro adding lots of Mexican flavor. It was also very easy and quick to make, and hearty. I highly recommend this soup!
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