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From our Popular Recipe results for Chicken Tortilla Soup Recipe
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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
- Saute carrots, pepper , celery in corn oil, salt, garlic, and onions until tender
- Add chicken broth and bring to boil
- Add tomatoes, chicken, taco seasoning, and Rotel
- Cut Tortillas into small pieces and add to broth mixture
- Let boil for twenty to twenty two minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking
- Reduce heat and add eight oz cheese
- Simmer for additional ten to twelve minutes
- And Add milk and simmer for additional ten to twelve minutes
- If thicker soup is desired, add more diced tortillas and let incorporate into soup
- Garnish with shredded cheese and broken tortilla chips
- Gradually add masa flour mixing into broth, mixing thoroughly into broth
- If thicker soup is desired, add more masa flour
- You can also use grilled chicken fajita meat for poached diced chicken
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Chicken Tortilla Soup:Saute carrots, pepper , celery in corn oil, salt, garlic, and onions until tender Add chicken broth and bring to boil Add tomatoes, chicken, taco seasoning, and Rotel Continue Reading →