Tortilla Soup
This is the real thing - NOT chicken soup.
- 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
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
