Tortilla Soup
This soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 cup milk
- 1 cup onion diced
- 1/8 tsp salt
- 1/4 tsp pepper
- 1 cup carrot diced
- 1 cup celery
- 1 1 fresh garlic, peeled chopped
- 2 tablespoon corn oil
- 4 15 ounce cans chicken broth
- 1 15 ounce can tomatoes diced
- 1 10 ounce can rotel tomatoes i use hot
- 1 packet taco seasoning i use old el paso hot
- 1 10 count package corn tortillas torn into small pieces
- 12 ounces chicken meat poached, diced
- 12 ounces monterey jack cheese
- corn tortilla chips broken into pieces
- Carbohydrate 101.09411001543 g
- Cholesterol 70.0136125955288 mg
- Fat 35.5178173517432 g
- Fiber 18.8468676111136 g
- Protein 31.7595393746124 g
- Saturated Fat 10.8318255354696 g
- Serving Size 1 1 Serving (1168g)
- Sodium 841.622270645369 mg
- Sugar 82.2472424043167 g
- Trans Fat 2.10698128836802 g
- Calories 821 calories
It's a cold winter day, and all you want is a warm, hearty soup to fill your belly and warm your soul. What could be better than a delicious tortilla soup, packed with flavor and goodness? This easy-to-make soup is the perfect way to use up leftover chicken, and it's sure to be a hit with the whole family.
This tortilla soup is made with a flavorful broth filled with carrots, onions, celery, tomatoes, and spices. The chicken adds a boost of protein, and the tortillas give the soup a hearty texture. The soup is then topped with shredded cheese and tortilla chips for a delicious finishing touch. Serve this soup with a side of warm tortillas for a complete meal.
Step-by-step
- 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 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
