Tex-Mex Tortilla Soup
By
Leslie Speed Dutton
@leslieann1968
1
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.
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6-10
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
-
4 lbchicken
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2 stickcelery, cut in 3" pieces
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2 largecarrots, cut in 3" pieces
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1 largeonion, quartered
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1bay leaf, fresh
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8inches of cheese cloth
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2 Tbspolive oil
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1 mediumonion, chopped
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3 clovegarlic, chopped
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1 smallcan chopped green chilies
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2 pkgdry ranch dip mix (such as hidden valley)
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1 pkgtaco seasoning mix
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1 can(s)chopped tomatoes w/green chilies (such as rotel)
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1 mediumjalapeño pepper, veins removes, seeded and chopped
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1 largecan of ranch style beans or black beans, juice included
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1 boxfrozen green beans
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1 boxfrozen corn
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1 bunchcilantro, fresh and chopped
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3 ccheese, shredded (cheddar, monterey jack, pepper jack)
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1 pkgcorn tortilla chips
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3avocados, haas, large and cubed
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4limes, cut into wedges
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1 tspsalt and pepper
How to Make Tex-Mex Tortilla Soup
- In a large stock pot, place chicken and cover with cold water. Add salt and pepper. Bring to a boil over medium heat.
- 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.
- 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.
- 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.
- 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.
- Add Rotel style tomatoes and Ranch Style beans, including juice.
Add box of frozen green beans. - 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.
- While soup is simmering, take all of the chicken meat off of the bones and shred with two forks.
- Add chicken, chopped cilantro and frozen corn. Stir well.
Bring back to a simmer adding stock if needed. Cook additional 5-10 minutes. - 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.
About Tex-Mex Tortilla Soup
Course/Dish: Chicken Soups Vegetable Soup
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Vegetarian
