The Pioneer Woman Tasty Kitchen
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Chicken Tortilla Soup

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

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Level: Easy

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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.

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

Preparation

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.

20 Comments

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ziemendorf on 2.23.2011

I didn’t have Rotel, but I subbed in another can of diced tomatoes and added one half of a diced jalapeno and a teaspoon of cumin.

Still was fantastic…and to think; before this year I wasn’t much of a soup maker. Now that I learned how to make stock, I can’t make enough soup! And this is a great one!

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patkritt on 2.1.2010

Made this last night for dinner — halved the recipe because there’s only two of us…but I put in an entire packet of taco seasoning (my nose ran, it was pretty spicy!) but it was GOOD!! I’d definitely make this again! Thanks for sharing the recipe!

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amlprice25 on 1.21.2010

Tried this soup tonight and it was SOOOOOO yummy!

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tadacreations on 1.15.2010

I finally pulled some out of the freezer (I did a test) and I wouldn’t recommend freezing it. The consistency changed and was too mushy. The baby was the only one that liked it. It might have worked if I had left out the cheese and tortillas before freezing it, and then added them once it thawed.

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melkuntz on 12.4.2009

This is perfect. It’s replaced my old chicken tortilla soup recipe because that one had nothing “solid” in it besides chicken. I was looking for a recipe that would be a little more filling. This is it!!! I usually halve the recipe. Last time I made it I made the entire recipe, but before adding tortillas I took about half out and froze it. I haven’t used that one yet, but no reason it won’t come out. I’ll just heat it and then do the final steps witht he tortillas and milk. This is a winner – great cold weather meal!

3 Reviews

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mamalusco on 1.5.2011

Delish! I cook chicken breasts in the crock pot with the veggies & spices all day, then add the tomatoes & tortillas about an hour before serving. A mild recipe that even your kids will love. Another must-try recipe!

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cooks4fun on 8.6.2010

I LOVED this soup. My girlfriend and I had two servings each and I even sent her home with some leftovers. Next time, I think I’ll try serving it over rice, as my husband complained that it was not filling enough as is.

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jenkrs on 7.23.2010

Yummy!! I used a rotisserie chicken and a combo of cheddar and mozzerella since that’s what I had. Turned out great! I will be making this again!

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