Texas Chicken Tortilla Soup

Submitted by Kim D.

"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!"

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 6

ingredients

• 4 tablespoons butter
• 1⁄4 cup vegetable oil
• 1 large onion, chopped
• 1 jalapeno, seeded and chopped
• 4 garlic cloves, minced
• 2 cups baby carrots
• 1 lb raw boneless skinless chicken
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon lemon pepper
• 1 (14 ounce) can tomatoes
• 3 (14 ounce) cans chicken broth
• tortilla chips
• 1 cup grated monterey jack cheese

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.

Reviews

[Goodeatin]

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!

 

[Kitchenette]

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.

 

[Heather U.]

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!

 

[Jesslyn]

My fiance and I both loved the taste of this soup. We tried it first with some sour cream added in, which was delicious, but it was also good the next day without the sour cream. A great thing about this is how well it freezes and how easy it is to make! I loved not having to cook the meat seperately!

 

[kristina marie]

This dish is fantastic, full of flavor and everyone likes it. I've made it 4 times in the last month!