Chicken Tortilla Soup II

  • Prep Time: 10 mins
  • Total Time: 1 hrs
  • Servings: 8
  • About This Recipe

    “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.”

    Ingredients

  • 1cupcarrot, diced
  • 1cupcelery
  • 1cuponion, diced
  • 1/2 teaspoon garlic powder or 1fresh diced garlic clove
  • 1/8 teaspoonsalt
  • 1/4 teaspoonpepper
  • 2tablespoonscorn oil
  • 4 (15ounce) cans chicken broth
  • 1 (15ounce) cans tomatoes, diced(optional)
  • 1 (10ounce) cans Rotel tomatoes & chilies, diced
  • 1 (1 1/4-1 1/2 ounce) packets taco seasoning, I use McCormicks
  • 1 (10count) packages corn tortillas( broken or cut into small pieces)
  • 12ounceschicken meat, poached, diced
  • 1cupmilk
  • 12ounces monterey jack cheese or 12ouncesMexican blend cheese, shredded
  • corn tortilla chips, broken into small pieces
  • Directions

  • Saute carrots, onions, celery in corn oil, garlic, salt and pepper untiltender.
  • 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.
  • 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 isdesired, add more masa flour.
  • You can also use grilled chicken fajita meat for poached diced chicken.
  • Reviews

  • “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.”

  • “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.”

  • “I made this soup and it was wonderful.I changed the amounts a little though as follows:carrots, celery, oonions I used 1 cup eachI used only 1/2 can rotel tomatoes & chiles1 1/2 cans diced tomatoes with carmalized garlic2 pkgs 1oztaco seasoningand instead of MilkI used 10 oz half and half. Wow what a punch!!This was absolutely delicious”

  • “I have been looking for a great tortilla soup receipe for two years.I have finally found it!! I made the soup as directed except after adding the tortillas and BEFORE adding cheese and milk/cream, I poured everything in a crock pot and let simmer all day. After work I just added the cheese and heavy cream and dinner was served.Thanks for such a terrific meal!!!!!”

  • “This IS quite delicious and not difficult to make.Thanks to Bonnie Thompson for the measurements (vs. ounces).The best tortilla soup I’ve ever had was at Pancho’s in Cabo San Lucas.I copied their style by adding a dollop of sour cream (non-fat is OK)and a couple of slices of avocado to the top of this soup, and garnished with chopped fresh cilantro.Ummm, good!!”

  • “Instead of just using jack cheese, I used marbled jack/cheddar.Since I made it for a group of friends, I put out some addtional toppings, such as chopped black olives, sliced green onions and sour cream. Everyone enjoyed personalizing their own bowl.To add some color, we also had blue corn tortilla chips.GREAT RECIPE!!”

  • “This soup is FABULOUS!I used only 2 of the 1.25 oz taco seasoning packets and it was just spicy enough for me.I only used 4 oz of monterey jack and it still tasted very cheesy.To cut an extra step, I put uncooked diced chicken into the soup and it turned out great!Yummy, yummy.”

  • “I made a double batch because it said 4 servings but I now have enough soup to feed a small army – I will freeze some for later. I only used 3 1.25 oz. pkgs of taco seasoning and it was perfect. I also used a 12 oz. can of evaporated skim milk to cut some calories. My husband likes thick soup so I used 2 10 count pkgs of tortillas (remember I made a double batch). Thanks for the recipe – we love it!”

  • “I absolutely loved this soup.I did reduce the Taco seasoning to 3 1-ounce packets to keep it slighty less spicy, but it was just excellent.You won’t be sorry if you try it.McCool :-)”

  • “This is the BEST tortilla soup I’ve ever had, and I live in Texas!!I wish I could give it more stars.”

  • “Made this for the family. It was great. I use 2 49.5 oz cans of chicken brooth 3 cans of driced tomatos. Also when frying up the carrots and celery and onions I added 2 hot peppers. Could not find the rotel with chilies so I added a small can hot mild chilies.This ended up makin a large pot of soup Also used about 15 to 17 corn chips. The package was about 5oz each and had 10 in them. This was not a hot spicy soup just plain good. Will make it again and again.thank for the recipe.”

  • “This soup is the best ever!I even sent some to my son in Arizonia and he loved it. Not hard to make and frezes well. Great winter meal with some thinly sliced tortilla’s fried on the top,mmmmm.”

  • “This was very easy and super good! My husband who hates soup said he would like to have it on a regular basis.Thanks for sharing it!!”

  • “This soup was very good my whole family loved it I will be making that again.”

  • “SUPERB Tortilla Soup!We loved it.My sister made it for a baby shower and we all wanted the recipe.I made it this week with a few changes.Instead of 10 tortillas I used 8 and I substituted the milk for Half & Half which somebody else had suggested.It was really yummy, great flavor, but a little to much taco seasoning.I love spicy, but next time I’ll probably cut the taco seasoning down to (3) 1.25 oz packets.Since it was much to spicy with the 6 oz I added approximately 2 1/2 cups more of Half & Half to dilute the spice, which turned out good and thick still.We’ll be making this for years to come.”

  • “I love this soup!! Make it year round, and love the thickness and the ease of making it.I got this recipe way back in 2003 when I was just learning how to cook and recall the daunting task of cutting up all the veggies. Now, 7 years later, I’m a full-time cook, know it by heart, and am begged for “my” tortilla soup recipe.I do omit the milk and cheese for health reasons, however a package of blended silken tofu works great as a dairy replacement.I love to add whatever seasonal veggie is available (including squashes, yams, and a variety of peppers) also whatever protiens I have on hand; beans, fish, shrimp, etc. instead of the chicken.If you stick to the base of the recipe it always comes out delicious!Thanks for posting this recipe, it really is my favorite soup in the world!”

  • “FABULOUS! Loved this recipe!! The flavor for an excellent chicken tortilla soup is “spot on” here. The only change I will make next time is to try omitting the cheese from the cooking process and just using it as a garnish. I thought the soup was already perfect before adding the cheese! Thanks for posting. :)”

  • “Really good!!I boiled the chicken as directed from #4627 Shredded Chicken for Enchiladas, Tostadas, Tacos… and used the broth for part of my chicken broth!Boiling the chicken then cooling it makes it easy to shred as well! I tasted the soup before I added the cheese and milk and I thought it tasted amazing even at that point.If you wanted to save some time and make it a little healthier you could probably omit the cheese and milk and it would still be amazing.Thanks!”

  • “This has got to be the best tortilla soup ever! I’ve made it many times and everyone loves it. Since I live abroad I have to make a few changes for not being able to find proper ingredients. Instead of rotel tomatoes I use salsa, and also taco shells instead of corn tortillas. Instead of 4 cans of chicken broth I use two 10 oz. cans of condensed chicken broth and then two cans of water. It makes a thicker soup but the results are great! Also love serving this with sour cream on top.”

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