chicken or beef tortilla soup

★★★★★ 1 Review
elsie70 avatar
By Elsie Pines
from Rochester, NY

Makes an elegant first course when entertaining as it looks lovely served in a Tortilla Salad Shell. Guests are always asking for the recipe which I gladly give.

★★★★★ 1 Review
serves 10
prep time 1 Hr
cook time 2 Hr
method Stove Top

Ingredients For chicken or beef tortilla soup

  • 4 lg
    chicken breasts, boneless and skinless
  • 1 can
    16 oz. stewed tomatoes
  • 1 can
    10 oz. rotel tomatoes with green chillies
  • 2 box
    low sodium chicken broth
  • 1 can
    cream of tomato soup
  • 1 Tbsp
    each ground cumin, chilli powder
  • 1/4 c
    each chopped fresh parsley and cilantro
  • 1 oz
    freshly squeezed lime juice
  • add ons - see notes below
  • salt and pepper to taste

How To Make chicken or beef tortilla soup

  • 1
    Combine all ingredients in Soup Pot (no need to brown chicken). Bring to boil and skim surface a few times. After 1 hr. remove chicken and when slightly cooler, shred. Return to pot and continue to cook for another hour or longer.
  • 2
    While soup is cooking, prepare optional ingredients - add-ins for serving soup. All are optional - green peppers, tomatoes, onions, olives, cheddar or jalapeno cheese OR if in a hurry use a container of salsa.
  • 3
    To serve - Into each Tortilla Shell add a tablespoon each of desired add-ins, ladle in soup, top with cheese, sour cream and tortilla strips. Expect to hear "Wow's" when you serve.
  • 4
    FOR BEEF SOUP - INSTEAD OF CHICKEN, USE 2 LBS. BEEF CUBES AND ADD 2 TABLESPOONS WORCESTERSHIRE SAUCE.
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