Em's Easy Tortilla Soup
- Ready In:
- 3hrs 15mins
- Ingredients:
- 22
- Serves:
-
8
ingredients
- 4 cups chicken, cooked and shredded
- 6 cups chicken stock
- 1⁄2 large onions or 1 small onion, diced
- 2 (10 ounce) cans rotel
- 15 ounces tomato sauce
- 15 ounces diced tomatoes
- 1⁄4 cup cilantro, chopped
- 1⁄2 - 1 jalapeno, roasted and chopped
- 3 -4 garlic cloves, minced
- 6 corn tortillas, ripped into small pieces
- 1 teaspoon tapatio or chalula hot sauce
- 1 teaspoon habanero sauce (omit for milder soup)
- 1 1⁄2 tablespoons chili powder
- 2 teaspoons black pepper
- 2 teaspoons cumin
- 1 teaspoon salt (or to taste)
-
Garnish (as many or as few as you like)
- monterey jack cheese
- avocado
- lime wedge
- tortilla chips
- pickled jalapeno pepper
- sour cream
directions
- Roast the jalapeno in the microwave for 1 ½-2 mins or until wrinkled and soft. To make it less spicy you can seed and devein before you dice it.
-
Stovetop method:
- Throw everything (except garnish) into a soup pot, cover and turn on Med-low.
- Cook, stirring occasionally for 1-3 hours.
- The longer if cooks the yummier it gets.
-
Crockpot method:
- Throw everything (except garnish) in a crockpot.
- Cook on low for 8-10hrs or on high for 5-6hrs.
- Serve with garnish.
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