Chicken Tortilla Soup II

READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
  • Add chicken broth and bring to boil.
  • Add tomatoes, Rotel, taco seasoning, and chicken.
  • Cut Tortillas into small pieces and add to broth mixture.
  • Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
  • Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
  • Add milk and simmer for additional 10 minutes.
  • If thicker soup is desired, add more diced tortillas and let incorporate into soup.
  • Garnish with shredded cheese and broken tortilla chips.
  • Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
  • Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
  • If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
  • You can also use grilled chicken fajita meat for poached diced chicken.
  • NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.
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