Texas Chicken Tortilla Soup

Name: Texas Chicken Tortilla Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 3 to 4 c chicken, chopped or shredded *see cook's note; 2 cloves garlic, chopped; 1 medium onion, chopped; 2 Tbsp olive oil; 1 can(s) green chilies, chopped; 6 c chicken broth or stock *see cooks note; 2 pkg dry ranch dip; 1 pkg taco seasoning mix; 1 can(s) diced tomatoes with green chilies; 1 can(s) 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 large avocados, firm but ripe, corse chopped; 1 or 2 large limes, quartered

By Leslie Speed Dutton
@leslieann1968

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

Add to Grocery List

3 to 4 c

chicken, chopped or shredded *see cook's note
2

cloves garlic, chopped
1 medium

onion, chopped
2 Tbsp

olive oil
1 can(s)

green chilies, chopped
6 c

chicken broth or stock *see cooks note
2 pkg

dry ranch dip
1 pkg

taco seasoning mix
1 can(s)

diced tomatoes with green chilies
1 can(s)

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 large

avocados, firm but ripe, corse chopped
1 or 2 large

limes, quartered

How to Make Texas Chicken Tortilla Soup

Step-by-Step

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.
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.
*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.

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