Alright, I'm back! Sara's Sweets is back up and running. I'm back from vacation and only have 2 more weekend trips for work, so I'm back in the kitchen cooking dinners and baking.
This recipe is a another favorite in our house and comes from the fabulous website: Recipezaar. Some Tortilla Soups can be very brothy with just chunks of chicken...well, that's not what I prefer. I like my Tortilla Soup to be on the thicker side, creamy and chunky, which is exactly what this soup is. Plus, this soup is fairly easy to throw together. The most complicated part is chopping up the vegetables, while the rest of it is mainly just stirring.
When I made this the other night, I decided not to add the chicken, I cut back on the amount of chicken broth (because I ran out), I added one can of black beans (because I like them) and I used skim milk (as usual). It still turned out great, so this recipe has a lot of flexibility. Try adding some corn, kidney beans, jalapeno, whatever you like. Also, one this to be aware of with Tortilla Soup is that the more tortillas you add, the thicker the soup will be. Therefore, I'd recommend starting with about 5 tortillas and work up from there, depending on your likeness.
Enjoy this delicious recipe!
Cut up tortillas, ready to jump into the pot.
All finished and ready to eat!
Chicken Tortilla Soup by Recipezaar
- 1 cup carrot, diced
- 1 cup celery
- 1 cup onion, diced
- 1/2 teaspoon garlic powder, diced or 1 fresh garlic clove, diced
- 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
- 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
- Sauté carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
- Add chicken broth and bring to boil.
- Add tomatoes, Rotel, taco seasoning, and chicken.
- Cut Tortillas into small pieces 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 additional 10 minutes.
- Add milk and simmer for additional 10 minutes.
- If thicker soup is desired, add more diced tortillas and let incorporate into soup.
- Garnish with shredded cheese and broken tortilla chips.