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Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup Recipe

This easy Chicken Tortilla Soup has a distinctive Mexican flair. Very good soup!

Course Soup
Cuisine Mexican
Keyword Easy Chicken Tortilla Soup Recipe
Prep Time 20 minutes
Cook Time 55 minutes
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

  1. Saute carrots, onions, celery in corn oil, garlic, salt, and pepper until tender.
  2. Add chicken broth and bring to boil.
  3. Add tomatoes, Rotel, taco seasoning, and chicken.
  4. Cut Tortillas into small pieces and add to broth mixture.
  5. Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
  6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes.
  7. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
  8. Garnish with shredded cheese and broken tortilla chips.
  9. NOTE: If you use flour tortillas you will end up with a "tortilla mess", this recipe is for corn tortillas.