Chicken Tortilla Soup

Easy Chicken Tortilla Soup Mexican

Easy Chicken Tortilla Soup Mexican

Ingredients

Cook Time: 50 mins

Servings: 8

• 1 cup carrot, diced
• 1 cup celery
• 1 cup onion, diced
• 1/2 teaspoon garlic powder or 1 fresh diced garlic clove
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon corn oil
• 4 (15 ounce) cans chicken broth
• 1 (15 ounce) can tomatoes, diced (optional)
• 1 (10 ounce) can Rotel tomatoes & chilies, diced
• 1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks
• 10 (8 inch) corn tortillas (cut into small pieces, about 1-inchx1-inch)
• 12 ounces chicken meat, poached, diced
• 1 cup milk or 1 cup sour cream
• 12 ounces monterey jack cheese or 12 ouncesMexican blend cheese, shredded
• corn tortilla chips, broken into small pieces for garnish

Substitute: 1 cup Masa Harina (Masa Flour) for 1 x 10 ct package of corn tortillas

Method

1. Saute carrots, pepper , celery in corn oil, salt, garlic, and onions until tender
2. Add chicken broth and bring to boil
3. Add tomatoes, chicken, taco seasoning, and Rotel
4. Cut Tortillas into small pieces and add to broth mixture
5. Let boil for twenty to twenty two minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking
6. Reduce heat and add eight oz cheese
7. Simmer for additional ten to twelve minutes
8. And Add milk and simmer for additional ten to twelve minutes
9. If thicker soup is desired, add more diced tortillas and let incorporate into soup
10. Garnish with shredded cheese and broken tortilla chips
11. Gradually add masa flour mixing into broth, mixing thoroughly into broth
12. If thicker soup is desired, add more masa flour
13. You can also use grilled chicken fajita meat for poached diced chicken