Texas Thick & Spicy Tortilla Soup

Recipe by Terpen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (13 ounce) can shredded cooked chicken breasts, - 98% fat free
  • 1
    (14 1/2 ounce) can diced tomatoes
  • 1
    (10 ounce) can enchilada sauce
  • 1
    medium onion, chopped
  • 1
    jalapeno, seeds removed and diced (3-inch )
  • 2
    garlic cloves, diced
  • 1
    (14 1/2 ounce) can chicken broth
  • 1
    (10 ounce) can rotel
  • 1
    (14 ounce) can cream-style corn
  • 1
    (16 ounce) can refried beans, Fat Free
  • 1
    (10 ounce) can cheddar cheese soup
  • 1
    (1 1/4 ounce) package taco seasoning
  • 8
    corn tortillas, cut into small triangular wedges
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DIRECTIONS

  • Pour Chicken Broth into 6 quart stockpot.
  • Drain water from chicken, break apart and add to the broth.
  • Add 1/2 of the pkg of Taco Seasoning… save the rest for next time.
  • Add 1/2 of the can of Beans.
  • Add 1/2 of the can of Rotel.
  • Add remaining ingredients except for the Corn Tortillas.
  • Rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
  • Start on medium heat until reaching a low boil while continuously stirring. Drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. Add water to thin, more beans to thicken.
  • Once to your liking, add the corn tortilla wedges and cook for another 15 minutes. If you add them too soon, they will dissolve.
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