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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Family, Friends and Fun Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Romero
Added: Wednesday, October 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless chicken breasts cut into bite size chunks;
1 clove of garlic crushed;
1/2 onion - diced;
4 stalks of celery - sliced;
4 carrots - sliced into quarter size pieces;
6 cups of water;
1 italian squash - sliced into quarter size pieces and then in half;
2 tbsp. of taco seasoning;
2 tbsp of chicken bouillon;
1 can of diced tomatoes;
1 to 2 cans of tomato sauce;
1 bunch of cilantro - chopped;
6 corn tortillas cut into strips;
1 cup of white rice
1 to 2 cups of jack or mozarrella cheese;
salt and pepper to taste;
1 tsp. oregano

Directions:
Directions:
Brown chicken in a soup pot with a tbsp. of canola oil; add garlic and onion and cook chicken till no longer pink; add carrots and celery and saute for about 2 minutes. Add water, diced tomatoes and tomato sauce. Stir in well. Then add taco seasoning, chicken buillon and salt and pepper to taste. Cover and bring to a boil and then simmer for about 30 to 45 minutes. While the soup is cooking, cut your corn tortillas into strips and fry in canola oil. Let drain on paper towel. Add rice and let cook for another 5-10 minutes, then add italian squash and cook until tender, then add cilantro, tortilla strips and oregano. Put a small handful of cheese in a bowl and serve.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
1 hour and 15 minutes
Personal Notes:
Personal Notes:
My family just loves this soup. It's great to serve up on those cold days.

 

 

 

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