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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Anthony Family Favorites, 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:  
2-1/2 lbs. split chicken breasts
3 quarts water
3 ribs chopped celery
1 large yellow onion (quartered)
1/4 cup butter
1 sweet onion (chopped)
1 red bell pepper (chopped)
2 jalapeņo peppers (seeded & minced)
2 cloves garlic (minced), 1/4 cup all-purpose flour
1 (28-oz.) can petite diced tomatoes (undrained)
3 tsp. ground cumin
1-1/2 tsp. salt
1 tsp. chili powder
Directions:
Directions:
1. In large Dutch oven, combine chicken breast, water, celery, and yellow onion. Bring to boil over medium-high heat; reduce heat, and simmer 45 minutes, or until chicken is tender. Remove chicken; reserve broth. Let chicken cool slightly; skin and bone chicken. Shred chicken, and set aside. Strain broth, discarding vegetables, set aside.
2. In Dutch oven, melt butter over medium-high heat; add sweet onion, bell pepper, jalapenos, and garlic. Cook 6 to 7 minutes or until tender. Stir in flour, and cook 2 minutes stirring constantly. Add tomatoes, 10 cups reserved chicken broth, shredded chicken, cumin, salt, and chili powder. Bring to a boil, reduce heat, and simmer 20 minutes.
3. Ladle soup into bowls. Serve with tortilla strip chips.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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