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tex-mex tortilla soup

(1)
leslieann1968 avatar
Recipe by
Leslie Speed Dutton
@leslieann1968
Franklin, TX

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.

(1)
yield 6 -10
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For tex-mex tortilla soup

  • 4 lb
    chicken
  • 2 stick
    celery, cut in 3" pieces
  • 2 lg
    carrots, cut in 3" pieces
  • 1 lg
    onion, quartered
  • 1
    bay leaf, fresh
  • 8
    inches of cheese cloth
  • 2 Tbsp
    olive oil
  • 1 md
    onion, chopped
  • 3 clove
    garlic, chopped
  • 1 sm
    can chopped green chilies
  • 2 pkg
    dry ranch dip mix (such as hidden valley)
  • 1 pkg
    taco seasoning mix
  • 1 can
    chopped tomatoes w/green chilies (such as rotel)
  • 1 md
    jalapeño pepper, veins removes, seeded and chopped
  • 1 lg
    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 c
    cheese, shredded (cheddar, monterey jack, pepper jack)
  • 1 pkg
    corn tortilla chips
  • 3
    avocados, haas, large and cubed
  • 4
    limes, cut into wedges
  • 1 tsp
    salt and pepper

How To Make tex-mex tortilla soup

  • 1
    In a large stock pot, place chicken and cover with cold water. Add salt and pepper. Bring to a boil over medium heat.
  • 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.
  • 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.
  • 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.
  • 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.
  • 6
    Add Rotel style tomatoes and Ranch Style beans, including juice. Add box of frozen green beans.
  • 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.
  • 8
    While soup is simmering, take all of the chicken meat off of the bones and shred with two forks.
  • 9
    Add chicken, chopped cilantro and frozen corn. Stir well. Bring back to a simmer adding stock if needed. Cook additional 5-10 minutes.
  • 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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