chicken tortilla soup
(1 RATING)
We're in the Southwest and Mexican food is almost always on the menu.This will stick to your ribs and is quick and easy. My family... two grown children with 10 grandkids love this and it will feed a crowd. Just double it if necessary. The flavor is even better the next day if there are any leftovers.
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prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 cup carrots, chopped
- 1 cup celery , chopped
- 1 cup onion, chopped
- 1/2 teaspoon garlic powder or 1 fresh diced clove of garlic
- 1/8 teaspoon salt
- 2 tablespoons corn oil or vegetable oil
- 4 cans chicken broth, condensed 15 oz
- 1 can tomatoes, diced 15 oz
- 1 can rotel tomatoes and green chili 10oz
- 1 package taco seasoning mix
- 1 package corn tortillas 10 count
- 1 - chicken, whole stewed and deboned
- 1 cup milk
- 12 ounces cheddar cheese, shredded
How To Make chicken tortilla soup
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Step 1Saute carrots, onion and celery in oil, garlic, salt.
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Step 2Add chicken broth and bring to boil.
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Step 3Add tomatoes and Rotel, taco seasoning and chicken. Cut tortillas into small pieces and add to broth mixture. Let boil about 20 minutes or until thoroughly incorporated. Reduce heat and add 8 oz cheese. Simmer for additional 10 minutes.
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Step 4Add milk and simmer for additional 10 minutes. If thicker soup is desired add more tortilla pieces. Garnish with cheese and tortilla chips
- 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!
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