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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (509g) Recipe makes 8 servings The following items or measurements are not included below: 1/4 teaspoon pepper 1 1/4 ounces taco seasoning |
||
| Calories 371 | ||
| Calories from Fat 174 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.4g | 29% | |
| Saturated Fat 10.3g | 51% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 1216mg | 50% | |
| Potassium 575mg | 16% | |
| Total Carbohydrate 21.1g | 7% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 2.9g | ||
| Protein 28.1g | 56% | |
Menus using this recipe:
Ingredients
- 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
- 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
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.
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- Course > Soups
- Main Ingredient > Meat > Poultry
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Cathee B.
On Nov 8, 2009
I really liked this recipe, as well as my children, but my husband not so much. He did not like the tortillas in it. Maybe I cooked it a little long, but they did turn mushy. But, I still thought is was good.AND if the kids eat it I think it is a hit!!!
From: Kat W
On Nov 6, 2009
Best tortilla soup ever! Loved it! I used the "Pulled Chicken for BBQ" Recipe by Kerbare #391160 to prepare the chicken, then shredded two of the chicken breasts into the soup. I also used 4 c. veg. broth b/c I didn't have chicken broth, then added two teaspoons chicken bouillon. Other than that, followed the recipe directly--even to the McCormick's taco seasoning. It turned out absolutely delicious. DH and I both loved it! Thank you, Eddie!
From: Bonnie Thompson
On Dec 22, 2000
The soup was easy to make and delicious. I agree with the chef, that it isn't just glorified chicken broth! The recipe says it makes 4 servings, but I'd say it was closer to 6, the servings were ample. The measurements for ounces I adapted as follows: 3/4 C diced carrots, 3/4 C diced celery and 2 medium size onions, chopped. The ingredients didn't list the corn tortillas, just the chips. I added about 10 diced corn tortillas to boil into the soup and the consistency turned out great.
From: Karen Klempel
On Feb 4, 2001
My favorite Tortilla Soup is from the Red Robin in Del Mar, Calif. This is almost identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more.
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