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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from It's Relatively Delicious, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Rotisserie Chicken, (deboned and chopped)
2 T olive oil
1 medium onion(chopped)
1 cup carrots(chopped or shredded)
1 cup celery(chopped)
2 cloves garlic(minced)
10oz sliced mushrooms
4 cans diced chili ready tomatoes, drained
1 small can diced green chilis
3 cans creamed corn
4-5 cans of chicken broth
1 cup cooked rice
2 packages of soft flour tortillas
shredded colby jack cheese
Directions:
Directions:
1. Preheat oven to 350 degrees.
2. Saute onion, carrots, and celery until softened in a large pot.
3. Add garlic and mushrooms then tomatoes, green chilis, creamed corn, chicken, rice, and chicken broth. Bring to a boil and then simmer.
4. While the soup is simmering, line a large cookie sheet with foil. Slice tortilla strips into thin strips and then spread evenly on cookie sheet. Lightly salt and then bake at 350 degrees for 7-8 minutes. The strips will brown slightly and will crisp as they cool.
5. Ladle soup into bowl and top with crisp tortilla strips and shredded cheese.
Personal Notes:
Personal Notes:
Ground Cumin and/or Chili Powder (each to taste)can add good flavor to this soup.

 

 

 

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