Chicken Tortilla Soup Recipe #253213
This recipe is from a Mexican Restaurant in Dallas, TX.
It is so easy and simple to make, and is great comfort food.
It eats like a meal, and is loved by all I have made it for.
1¼ hours | 10 min prep
SERVES 6 -10
- 4 boneless skinless chicken breasts, cut in bite size pieces
- 4 teaspoons chicken soup base or chicken bouillon granules
- 1 teaspoon cilantro, crushed
- 30 ounces hunt's canned chopped tomatoes
- 2 (1 ounce) packages taco seasoning mix (Lawry's)
- water
- Put chicken in large crockpot or stock pot.
- Pour in enough water to cover. (This will equal about 5 cups of water.).
- Add the remaining ingredients, and cook on medium till chicken is tender. (Or High in crockpot.).
- Add a little salt if desired, after checking for taste.
- Serve in bowls with any or all of the following:.
- Monterey Jack Cheese, shredded.
- crushed tortilla chips.
- sliced avacado.
- Refridgerate any leftovers. It is even better the next day.
- Only by using Lawry's Taco Seasoning will insure the recipe will taste the same as this one.
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5 stars