Tex-Mex Tortilla Soup

Leslie Speed Dutton

By
@leslieann1968

Tex-Mex Tortilla Soup is one of my family's favorites. This soup is a great go to on a cold winter day. It is also versatile. Depending on how you serve it, you can have three different soups. I hope that you enjoy.

To make this a vegetarian soup, leave out the chicken and substitute the chicken broth with vegetable broth.

Soup freezes well. It is even better the next day.


Featured Pinch Tips Video

Comments:

Serves:

6-10

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

4 lb
chicken
2 stick
celery, cut in 3" pieces
2 large
carrots, cut in 3" pieces
1 large
onion, quartered
1
bay leaf, fresh
8
inches of cheese cloth
2 Tbsp
olive oil
1 medium
onion, chopped
3 clove
garlic, chopped
1 small
can chopped green chilies
2 pkg
dry ranch dip mix (such as hidden valley)
1 pkg
taco seasoning mix
1 can(s)
chopped tomatoes w/green chilies (such as rotel)
1 medium
jalapeƱo pepper, veins removes, seeded and chopped
1 large
can of ranch style beans or black beans, juice included
1 box
frozen green beans
1 box
frozen corn
1 bunch
cilantro, fresh and chopped
3 c
cheese, shredded (cheddar, monterey jack, pepper jack)
1 pkg
corn tortilla chips
3
avocados, haas, large and cubed
4
limes, cut into wedges
1 tsp
salt and pepper

Directions Step-By-Step

1
In a large stock pot, place chicken and cover with cold water. Add salt and pepper. Bring to a boil over medium heat.
2
Cut large onion into quarters. Cut carrots and celery into 3" pieces. Wrap all vegetables, including bay leaf in cheesecloth and tie. Place into pot with chicken. Bring back to a boil. Cook until chicken is cooked all the way through.
3
Remove chicken from fresh stock and set aside to cool. Strain fat and vegetables from stock and discard to trash. Reserve the stock for soup.
4
In a large skillet over medium heat, add 2 tbsp Oil. Add chopped onion. Cook until almost translucent. Add chopped garlic and small can of green chilies. Cook about 2 minutes more, stirring constantly.
5
In a medium size mixing bowl, whisk together one cup stock, taco seasoning and ranch dip mix until there are no lumps. Add to stock.
6
Add Rotel style tomatoes and Ranch Style beans, including juice.
Add box of frozen green beans.
7
Bring soup to a boil on medium high heat, then turn down to medium low heat and simmer for approximately 30 minutes. Add additional stock if needed.
8
While soup is simmering, take all of the chicken meat off of the bones and shred with two forks.
9
Add chicken, chopped cilantro and frozen corn. Stir well.
Bring back to a simmer adding stock if needed. Cook additional 5-10 minutes.
10
Serving suggestions: Crush up tortilla chips and a hand full of shredded cheese in the bottom of a soup bowl. Pour hot soup over chips and cheese.
Top with fresh avocados and lime wedges.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Vegetarian