This is really an easy chicken tortilla soup recipe. I love Mexican food and this is one of my favorite Mexican recipes. It reminds me of the soup they serve at Houston’s restaurant.
It’s very easy to make and sooo delicious. This isn’t just a glorified chicken broth!
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Easy Chicken Tortilla Soup Recipe
8 ounces carrots, diced
8 ounces celery
8 ounces onions, diced
1⁄2 teaspoon garlic powder or 1 garlic clove, diced
1⁄8 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon 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 1/4-1 1/2 ounce) packet taco seasoning (I use McCormicks)
10 (8 inch) corn tortillas cut into small pieces, about 1-in x1-in
12 ounces chicken meat, poached, diced
1 cup milk or 1 cup sour cream
12 ounces Monterrey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces for garnish
Saute 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 45 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.
NOTE: If you use flour tortillas you will end up with a “tortilla mess”, this recipe is for corn tortillas.
Recipe based on one by Eddie Shipman
Photo by Sandi (From CA)