Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

texas chicken tortilla soup

(1 rating)
leslieann1968 avatar
Recipe by
Leslie Speed Dutton
@leslieann1968
Franklin, TX

A good friend cooked her version of this recipe for me on my first visit to her home. She gave me the recipe and like most cooks, I used it as a guide the first time and then over a year, tweeked the ingredients, adding some, taking away some, until I came up with a version that was my own and my family loves.

►
(1 rating)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For texas chicken tortilla soup

  • 3 to 4 c
    chicken, chopped or shredded *see cook's note
  • 2
    cloves garlic, chopped
  • 1 md
    onion, chopped
  • 2 Tbsp
    olive oil
  • 1 can
    green chilies, chopped
  • 6 c
    chicken broth or stock *see cooks note
  • 2 pkg
    dry ranch dip
  • 1 pkg
    taco seasoning mix
  • 1 can
    diced tomatoes with green chilies
  • 1 can
    large can ranch style beans with juice
  • 1 pkg
    frozen green beens
  • 1 pkg
    frozen corn
  • 2 c
    cheddar cheese, shredded (sharp, med. or mexican blend)
  • 1/4 c
    cilantro, fresh, chopped
  • 1 pkg
    tortilla chips
  • salt and pepper to taste
  • 2 lg
    avocados, firm but ripe, corse chopped
  • 1 or 2 lg
    limes, quartered

How To Make texas chicken tortilla soup

  • 1
    In a large stockpot bring the stock/broth, reserving one cup, to a simmer. Over medium heat, add 2 tablespoons of oil in a skillet. Add onion and garlic. Cook until onions are translucent. Add the green chilies, cooking for about 2 minutes more. Add onion/chili mixture to the stockpot. In a bowl whisk together the reserved stock; taco seasoning and dry ranch mix until there are no lumps. Stir into stockpot. Add can of Rotel and Ranch style beans, juices and all, to stockpot. Simmer for 20 to 25 minutes. Add Corn, green beans, cilantro and chicken meat. Simmer additional 10 minutes. Crunch up tortilla chips and place handful in soup bowl, top with as much cheese as you like (I like a handful) then ladle hot soup onto chips and cheese. Mix & enjoy! You will find that you have two completely different soups with and without the cheese and chips. They are both Yummy.
  • 2
    Squeeze 1 quarter of lime over avacados to keep from browning. Serve remaining lime quarters and avocado to the side. Add to soup for a fresh brightness.
  • 3
    *Cook's note: You can boil a whole chicken or chicken pieces with 1 onion, quartered, 3 whole cloves of garlic, 2 stalks of celery, and 2 carrots (celery and carrots cut in 4 inch pieces). When the chicken is done, cool, and take the meat off the bone. Strain the stock of the vegetables, throwing them away and use the stock in place of the canned stock. A store bought roasted or rotisserie chicken works well, also.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Texas Chicken Tortilla Soup:

ADVERTISEMENT
ADVERTISEMENT