Chicken Tortilla Soup II
Recipe Description
this is a spicy, thick mexican style soup. NOT my recipe. found it here:
http://www.recipezaar.com/Chicken-Tortilla-Soup-II-4627
the reviews say less cheese, less corn tortillas and less taco seasoning.
Preparation Steps:http://www.recipezaar.com/Chicken-Tortilla-Soup-II-4627
the reviews say less cheese, less corn tortillas and less taco seasoning.
cook chicken on stove until done, or use fajita chicken or you could even go meatless!
Level of Difficulty:Medium
Time Needed:1hr to cook
Ingredients:1 cup carrot, diced
1 cup celery
1 cup onion, diced
1/2 teaspoon garlic powder, diced or 1 fresh garlic clove, diced
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1.25-1 1/2 ounce) packet taco seasoning, I use McCormicks
1 (10 count) package corn tortillas (broken or cut into small pieces)
12 ounces chicken meat, poached, diced
1 cup milk
12 ounces monterey jack cheese or Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces
Serves:1 cup celery
1 cup onion, diced
1/2 teaspoon garlic powder, diced or 1 fresh garlic clove, diced
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1.25-1 1/2 ounce) packet taco seasoning, I use McCormicks
1 (10 count) package corn tortillas (broken or cut into small pieces)
12 ounces chicken meat, poached, diced
1 cup milk
12 ounces monterey jack cheese or Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces
4-8 servings
Directions:1. Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
2. Add chicken broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning, and chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7. Add milk and simmer for additional 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9. Garnish with shredded cheese and broken tortilla chips.
10. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
11. You can also use grilled chicken fajita meat for poached diced chicken.
2. Add chicken broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning, and chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7. Add milk and simmer for additional 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9. Garnish with shredded cheese and broken tortilla chips.
10. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
11. You can also use grilled chicken fajita meat for poached diced chicken.
