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Nutrition Facts

Serving Size 1 (509g)

Recipe makes 8 servings

The following items or measurements are not included below:

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%

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Chicken Tortilla Soup II

Recipe #4627 | 1 hour | 10 min prep | add private note
Eddie Shipman

By: Eddie Shipman
Nov 17, 1999

I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes) For a beef version check out my Beef Enchilada Soup.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
  2. 2
    Add chicken broth and bring to boil.
  3. 3
    Add tomatoes, Rotel, taco seasoning, and chicken.
  4. 4
    Cut Tortillas into small pieces and add to broth mixture.
  5. 5
    Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
  6. 6
    Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
  7. 7
    Add milk and simmer for additional 10 minutes.
  8. 8
    If thicker soup is desired, add more diced tortillas and let incorporate into soup.
  9. 9
    Garnish with shredded cheese and broken tortilla chips.
  10. 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. 11
    You can also use grilled chicken fajita meat for poached diced chicken.

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Featured Reviews for This Recipe

From: Stacey S.

On Feb 8, 2010

This recipe is AWESOME! I skipped the corn tortillas because I was afraid the soup would get too soggy, and I added mexicorn, black beans, and about half a cup more milk than the recipe called for. I also added a mild packet of taco seasoning and a hot packet of taco seasoning and it had just the right bite.This soup was soo good...especially since I made it during the blizzard we just got in the DC area. Such a great soup to warm up with right after shoveling snow. I will definitely be making this again! I might even add some rice next time! Thanks so much for this recipe!

0 people found this review helpful

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  • From: Tropicalz

    On Feb 7, 2010

    0 people found this review helpful

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  • 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.

    94 people found this review helpful

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  • 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.

    62 people found this review helpful

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  • Read all 429 reviews

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