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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (658g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper 1 1/4 ounces taco seasoning |
||
| Calories 475 | ||
| Calories from Fat 222 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.7g | 37% | |
| Saturated Fat 10.8g | 54% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 83mg | 27% | |
| Sodium 2034mg | 84% | |
| Potassium 921mg | 26% | |
| Total Carbohydrate 29.6g | 9% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 6.3g | ||
| Protein 34.4g | 68% | |
Chicken Tortilla Soup (Similar to Houston's)
SERVES 6
Ingredients
- 2 tablespoons vegetable oil
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 (14 ounce) cans chicken broth
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can Ro-Tel tomatoes, diced
- 1 (1 1/4 ounce) packet taco seasoning
- 10 small soft corn tortillas
- 12 ounces cooked chicken, shredded or diced
- 8 ounces shredded monterey jack cheese, divided
- 1 cup milk
- corn tortilla chips, broken into small pieces
Directions
1
Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender.2
Add chicken broth and bring to a boil.3
Stir in the tomatoes, Ro-tel tomatoes, taco seasoning, and chicken.4
Cut soft tortillas into small pieces and add to the broth mixture (My suggestion is to start with 6-8 tortillas and add more if you would like thicker soup).5
Let boil for 20 minutes or until tortillas are incorparated into the soup.6
Stir occasionally to keep the soup from sticking as it thickens.7
Reduce heat and add 6 oz cheese.8
Simmer for additional 10 minutes.9
Add milk and simmer for another 10 minutes.10
Serve with shredded cheese and corn tortilla chips on top.
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Featured Reviews for This Recipe
From: Newbie chef Melissa
On Nov 21, 2009
Excellent Soup! We were trying to duplicate the tortilla soup made by Baby Acapulco's Restaurant in Texas...This was very close. We omitted the diced tomatoes and Ro-Tel tomatoes. Didn't use a whole packet of taco seasoning (about 2/3 packet). Only used 4 tortillas to thicken as my husband likes his soup thin. To top it at the end we added sliced avacado, deep fried corn tortilla strips, and a little more cheese. Accidentally forgot the milk...but didn't hurt the taste.
From: Skylar
On Jul 22, 2009
Great soup! I added corn and served Tostitos crumbled on top instead of the corn ones in the soup. I will have to try that next time though. I think I used too many tomatoes and I would probably cut the taco seasoning down to 1/2 or 3/4 of a packet next time to save on the sodium. *update - I made this again with the tortillas in the soup and it was awesome! I halved the recipe and it was the perfect amount. Made my own taco seasoning and it was perfect. Only used the rotel with shredded chicken from the crock pot. I love tortilla soup!
From: Laura in Texas
On Oct 20, 2007
Yes, this is excellent. 7 tortillas was plenty to thicken it for us. Ten made it too much like a thick stew for our taste.I added a tsp of cumin, a half cup chopped cilantro, and a can of corn. I have also made it w/o the cheese and milk to save some big calories and it's still terrific!
From: Peyton&KaylansMama
On Jan 30, 2007
Oh Yes, I love Tortilla Soup! I've never made it before, but this recipe made it so easy! This was so Good. Thanks for a keeper. The only thing I changed was that I added some cumin to the vegetables as I was cooking them, I didn't have any celery so I omitted and I had three cans of chicken broth and 1 if vegetable. It didn't mess up a thing in my book! Next time I will add a little less tomatoe and maybe some corn! I agree that you should start with 6-8 tortillas, as my soup was plenty thick after 6. Thanks again Elmolvsu.
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