This is really an easy chicken tortilla soup recipe. I love Mexican food and this is one of my favorite Mexican recipes. A really good soup!
It reminds me of the one 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
Prep Time
20 mins
Cook Time
55 mins
This easy Chicken Tortilla Soup has a distinctive Mexican flair. Very good soup!
Course:
Soup
Cuisine:
Mexican
Keyword:
Easy Chicken Tortilla Soup Recipe
Servings: 6
Calories: 355 kcal
Ingredients
- 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 oz cans chicken broth
- 1 15 oz can tomatoes, diced (optional)
- 1 10 oz can Rotel tomatoes & chilies, diced
- 1 1 1/2 oz 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
Instructions
-
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.
Enjoy!
Up Next:
Crock-Pot Broccoli Cheese Soup
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Recipe based on one by Eddie Shipman
Photo by Sandi (From CA)