Texas Chicken Tortilla Soup

"This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods!"
 
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Ready In:
1hr 10mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • In a large stockpot, heat butter and oil over medium heat.
  • Add onions, jalapeno, garlic, carrots and raw chicken.
  • Simmer 5 minutes.
  • Stir in seasonings.
  • Add tomatoes and chicken broth.
  • Stir well and simmer for 1 hour, stirring occasionally.
  • To serve, crumble tortilla chips in the bottom of individual soup bowls.
  • Fill bowls with soup and top with cheese.

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Reviews

  1. I have made this many times. We all love this. Have made for guests as well. I do have a few modifications: use 1 TB dried minced onion, 1 TB diced jarred jalepeno, cut the carrots into small pieces, I add a can of sweet, drained corn, and I cut up the chicken into bite sized pieces (can use precooked). Also only use 1-2 TB oil. We like to top with sour cream, which we would never leave out!
     
  2. Mmmm... so delicious! The flavor is just what you'd expect from tortilla soup at a really good Mexican restaurant. I added chopped yellow squash and zucchini and julienned red bell pepper, then added an extra cup of broth. I only used about half a pound of chicken, and the soup would have been just as good without any at all. I served the soup with fresh sliced avocado, along with the cheese and fresh-fried tortilla strips.
     
  3. This is fantastic! Wow, love it. The spices and quantities were all right on the money. I didn't have lemon pepper, so I added black pepper and the zest of half a lemon instead. To use up some extra broth we had on hand, I used 2/3 beef broth and 1/3 chicken broth. I also substituted 1 c of corn for 1 c of carrots for an extra punch of color. Using 3 jalapeno peppers made it very spicy, a nice kick which a dollop of sour cream cools off nicely. I didn't have any, otherwise I would've garnished with fresh cilantro leaves, but sliced black olives did the trick. Yum-- thanks!
     
  4. My fiance and I both loved the taste of this soup. We tried it first with some sour cream added in, which was delicious, but it was also good the next day without the sour cream. A great thing about this is how well it freezes and how easy it is to make! I loved not having to cook the meat seperately!
     
  5. This dish is fantastic, full of flavor and everyone likes it. I've made it 4 times in the last month!
     
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Tweaks

  1. This is fantastic! Wow, love it. The spices and quantities were all right on the money. I didn't have lemon pepper, so I added black pepper and the zest of half a lemon instead. To use up some extra broth we had on hand, I used 2/3 beef broth and 1/3 chicken broth. I also substituted 1 c of corn for 1 c of carrots for an extra punch of color. Using 3 jalapeno peppers made it very spicy, a nice kick which a dollop of sour cream cools off nicely. I didn't have any, otherwise I would've garnished with fresh cilantro leaves, but sliced black olives did the trick. Yum-- thanks!
     

RECIPE SUBMITTED BY

<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=http://onecookbookatathyme.wordpress.com/>http://onecookbookatathyme.wordpress.com/</a></p> <p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=85654>Cookin_Kit</a>) and I used to help my Mom (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=124343>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=202688>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm a co-host with <a href=http://www.recipezaar.com/browse/getchef.zsp?id=21399>Karen From Colorado</a> in the <a href=http://www.recipezaar.com/bb/viewforum?f=37>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. 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