tex-mex tortilla soup

Name: Tex-Mex Tortilla Soup
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 pound(s) chicken; 2 stick(s) celery, cut in 3" pieces; 2 large carrots, cut in 3" pieces; 1 large onion, quartered; 1 - bay leaf, fresh; 8 - inches of cheese cloth; 2 tablespoon(s) olive oil; 1 medium onion, chopped; 3 clove(s) garlic, chopped; 1 small can chopped green chilies; 2 package(s) dry ranch dip mix (such as hidden valley); 1 package(s) taco seasoning mix; 1 can(s) chopped tomatoes w/green chilies (such as rotel); 1 medium jalapeño pepper, veins removes, seeded and chopped; 1 large can of ranch style beans or black beans, juice included; 1 box(es) frozen green beans; 1 box(es) frozen corn; 1 bunch(es) cilantro, fresh and chopped; 3 cup(s) cheese, shredded (cheddar, monterey jack, pepper jack); 1 package(s) corn tortilla chips; 3 - avocados, haas, large and cubed; 4 - limes, cut into wedges; 1 teaspoon(s) salt and pepper

(1 RATING)

48 Pinches 1 Photo

Leslie Speed Dutton

Franklin, TX

Updated on Jan 22, 2013

Tex-Mex Tortilla Soup is one of my family's favorites. This soup is a great go to on a cold winter day. It is also versatile. Depending on how you serve it, you can have three different soups. I hope that you enjoy. To make this a vegetarian soup, leave out the chicken and substitute the chicken broth with vegetable broth. Soup freezes well. It is even better the next day.

Rate

prep time 30 Min

cook time 1 Hr 30 Min

method Stove Top

yield 6-10 serving(s)

Ingredients

4 pounds chicken
2 sticks celery, cut in 3" pieces
2 large carrots, cut in 3" pieces
1 large onion, quartered
1 - bay leaf, fresh
8 - inches of cheese cloth
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 small can chopped green chilies
2 packages dry ranch dip mix (such as hidden valley)
1 package taco seasoning mix
1 can chopped tomatoes w/green chilies (such as rotel)
1 medium jalapeño pepper, veins removes, seeded and chopped
1 large can of ranch style beans or black beans, juice included
1 box frozen green beans
1 box frozen corn
1 bunch cilantro, fresh and chopped
3 cups cheese, shredded (cheddar, monterey jack, pepper jack)
1 package corn tortilla chips
3 - avocados, haas, large and cubed
4 - limes, cut into wedges
1 teaspoon salt and pepper

How To Make tex-mex tortilla soup

Step 1

In a large stock pot, place chicken and cover with cold water. Add salt and pepper. Bring to a boil over medium heat.

Step 2

Cut large onion into quarters. Cut carrots and celery into 3" pieces. Wrap all vegetables, including bay leaf in cheesecloth and tie. Place into pot with chicken. Bring back to a boil. Cook until chicken is cooked all the way through.
Step 3

Remove chicken from fresh stock and set aside to cool. Strain fat and vegetables from stock and discard to trash. Reserve the stock for soup.
Step 4

In a large skillet over medium heat, add 2 tbsp Oil. Add chopped onion. Cook until almost translucent. Add chopped garlic and small can of green chilies. Cook about 2 minutes more, stirring constantly.
Step 5

In a medium size mixing bowl, whisk together one cup stock, taco seasoning and ranch dip mix until there are no lumps. Add to stock.
Step 6

Add Rotel style tomatoes and Ranch Style beans, including juice. Add box of frozen green beans.
Step 7

Bring soup to a boil on medium high heat, then turn down to medium low heat and simmer for approximately 30 minutes. Add additional stock if needed.
Step 8

While soup is simmering, take all of the chicken meat off of the bones and shred with two forks.
Step 9

Add chicken, chopped cilantro and frozen corn. Stir well. Bring back to a simmer adding stock if needed. Cook additional 5-10 minutes.
Step 10

Serving suggestions: Crush up tortilla chips and a hand full of shredded cheese in the bottom of a soup bowl. Pour hot soup over chips and cheese. Top with fresh avocados and lime wedges.
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