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Chicken Tortilla Soup

by on July 29, 2009 in Creamy Soups, Soups

See this recipe post on tadacreations’s site!

July 29, 2009 Creamy SoupsSoups
4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

Prep Time

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Difficulty Easy

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8

Recipe Description

I adore this soup and the leftovers are just as yummy, if not even better. This recipe is not stingy on the tortillas. They just melt in your mouth. Try it you’ll LOVE it! My 4-year-old even asked for seconds last night.

Preparation Instructions

In a large pot, saute carrots, celery, onions, garlic, salt and pepper in the oil.

Add the chicken broth and bring to a boil.

Add tomatoes, Rotel, taco seasoning, and chicken.

Cut tortillas into small pieces (I make them 1″ square) and add to the pot.

Let boil for 20 minutes. Be sure to stir often or the tortillas will stick to the bottom.

Reduce heat and add the cheese. Simmer for 10 minutes.

Add milk and simmer for a final 10 minutes.

Enjoy!

Notes:

Visit the link above for step-by-step photos and how I make my own chicken and broth, as well as a recipe for making your own taco seasoning.

I don’t recommend freezing this soup. It comes out with a very mushy consistency. That may be avoidable if you freeze it without the cheese and tortillas, though.

Ingredients

  • 1 cup Carrots, Diced (about 3)
  • 1 cup Celery, Diced (about 3 Stalks)
  • 1 cup Onion, Diced
  • 1 clove Garlic, Minced
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 2 Tablespoons Oil
  • 8 cups Chicken Broth
  • 15 ounces, weight Can Diced Tomatoes
  • 10 ounces, weight Can Rotel
  • 1 package (1 Oz. Packet) Taco Seasoning
  • 12 ounces, weight Chicken, Diced Or Shredded
  • 10 whole Corn Tortillas
  • 12 ounces, weight Monterey Jack Cheese, Shredded
  • 1 cup Milk

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