Wednesday, April 21, 2010

Chicken Tortilla Soup

This soup was good, but it did make a lot for us (enough for 3 meals) so I will scale back next time or plan to feed more people. I tossed in corn and some black beans....I think they were a great addition.
John's Rating: 8
Recipe from recipezaar.
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
2 fresh diced garlic cloves
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons corn oil (I just used veg. oil)
7 1/2 cups chicken broth
1 pint crushed tomatoes
1 small can green chilies
3 Tbsp. taco seasoning
10 corn tortillas (broken or cut into small pieces)
12 ounces cooked chicken meat, diced
1 cup milk
12 ounces monterey jack cheese or Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces

Optional: add a can of black beans and a can of corn (both drained).

1Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
2Add chicken broth and bring to boil.
3Add tomatoes, chilies, taco seasoning, and chicken.
4Cut Tortillas into small pieces and add to broth mixture.
5Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7Add milk and simmer for additional 10 minutes.
8If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9Garnish 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 is desired, add more masa flour. (I have not tried this)

**Can also make in the crockpot: put all ingredients except cheese and milk in crock pot and let simmer on low all day. Add milk and cheese before serving. (I have not tried this yet either, but love the idea!)

No comments:

Post a Comment