chicken tortilla soup

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 large onion, chopped; 4 large carrots, chopped; 2 tablespoon(s) minced garlic; - canola oil; 4 - boneless chicken breast; 1 teaspoon(s) paprika; 2 tablespoon(s) cumin; 1 teaspoon(s) cayenne pepper; 2 tablespoon(s) chili powder; 1 teaspoon(s) black pepper; 1 package(s) taco seasoning mix; - salt, to taste; 1 - fistfull of chopped cilantro; 1 - fistfull of parsley; 1 gallon(s) chicken stock plus bullion cubes to taste; 4 to 6 - white mushrooms, sliced; 1 large zucchini, cut into bite sized pieces; 2 can(s) green giant mexicorn or southwestern corn; 3 can(s) (14 1/2 oz) diced tomatoes (i used hunts fire roasted with garlic); 2 can(s) chopped green chilis; 2 cup(s) white rice, uncooked; - ~~~spicy corn chips~~~; - sliced avacado, shredded mexican blend, chopped fresh cilantro

(3 RATINGS)

244 Pinches 3 Photos

Helene Mulvihill

Magnolia, TX

Updated on Mar 29, 2011

On Saturday hubby and I went to a local place to eat called "On The Border" We loved the chicken tortilla soup they had. So last night at dinner I told the family I was going to make chicken and dumplings with the leftovers from the roast I made last night. He says, "I wish you could make that soup we had on Saturday!" Soooo...... this is my attempt to re-create it. Hubby says this is an exact duplicate! They also had some fantastic jalapenos stuffed with chicken and cheese!! Those were fabulous too, but thats for another day! lol

Rate

prep time 15 Min

cook time 1 Hr 30 Min

method Stove Top

yield 10 to 12

Ingredients

1 large onion, chopped
4 large carrots, chopped
2 tablespoons minced garlic
- canola oil
4 - boneless chicken breast
1 teaspoon paprika
2 tablespoons cumin
1 teaspoon cayenne pepper
2 tablespoons chili powder
1 teaspoon black pepper
1 package taco seasoning mix
- salt, to taste
1 - fistfull of chopped cilantro
1 - fistfull of parsley
1 gallon chicken stock plus bullion cubes to taste
4 to 6 - white mushrooms, sliced
1 large zucchini, cut into bite sized pieces
2 cans green giant mexicorn or southwestern corn
3 cans (14 1/2 oz) diced tomatoes (i used hunts fire roasted with garlic)
2 cans chopped green chilis
2 cups white rice, uncooked
- ~~~spicy corn chips~~~
- sliced avacado, shredded mexican blend, chopped fresh cilantro

How To Make chicken tortilla soup

Step 1

In hot fry pan, sautee onions, carrots, and garlic for 2 to 3 minutes

Step 2

add chicken in whole pieces, flash on each side of chicken, then add spices. cook for 1 minute, add about 1 to 2 cups of the stock
Step 3

add mushrooms, zucchini, corn, tomatoes and chilis, adding more stock and heating it between each addition for a few minutes until all stock is in the pot.
Step 4

bring soup to a boil, reduce heat, cover and simmer for 20 minutes or until chicken is cooked through.
Step 5

with tongs, remove chicken from soup. add rice.
Step 6

shred chicken and return to soup. bring to another boil, reduce and simmer for 20 minutes.
Step 7

~~Spicy Corn Chips~~
Step 8

in a hot fry pan with oil .. fry 8 to 10 thinly sliced soft corn tortillas. when golden brown remove from pan and drain on paper towels, immediately sprinkle with taco powder.
Step 9

Serve soup with sliced avacado, shredded cheese and spicey corn chips on top!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes