Tortilla Soup

October 13, 2010 at 12:14 pm (Chicken, Mexican, Soups/Stews)

Recipe given to me by my friend Monica D.  Don’t freak out that there are 1 million ingredients…this is an absolutely delightful soup:  rich, creamy, cheesy.  Worth all 60 minutes of your effort, makes a TON, and entirely ZERO calories.  Ok…so I might of made up the last part.  Sorry, I got carried away.

Ingredients:

  • 8 oz. carrots, diced
  • 8 oz. celery, diced
  • 8 oz. onions, diced
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons oil
  • 4 (10.5 oz) cans chicken broth
  • 1 can (14.5 oz.) diced tomatoes (you can use 2, if you like)
  • 1 can (10 oz.) Rotel tomatoes
  • 1 packet taco seasoning
  • 1 (1o-count) package corn tortillas, broken into small pieces
  • 12 oz. chicken meat (make your own or cheat and buy 2 pkgs of Tyson fajita chicken strips, already cooked)
  • 1 cup milk
  • 12 oz. Monterey Jack cheese, shredded
  • Corn Tortilla chips, broken into small pieces (for topping)

Directions;

Saute carrots, onions, and celery in oil until tender.  Sprinkle with garlic powder, salt, and pepper.

Add chicken broth and bring to a boil.

Add tomatoes, Rotel, taco seasoning and chicken.

Cut tortillas into small pices and add to broth mixture.

Let boil for 20 minutes, or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.

Reduce heat and add 8 oz. cheese.  Simmer for 10 additional minutes.

Add milk and simmer for 10 more minutes.

If thicker soup is desired, add more diced tortillas and let incorporate into soup.

Garnish with shredded cheese and broken tortilla chips.

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