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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from An Ortolf Family Tradition, 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 cup carrots diced
1 cup celery
1 cup onions, diced
1/2 tsp. garlic powder or fresh diced garlic
1/8 tsp. salt
1/4 tsp. pepper
2 tbsp. corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced ( optional )
1 10 ounce) can rotel tomatoes & chilies, diced
1 (1 1/2 packets) taco seasoning, I use McCormick.
1 ( 10 count ) package corn tortillas (broken or cut into small pieces)
12 ounces of chicken meat, poached and diced
1 cup milk
12 ounces Monterey jack cheese, shredded.
Directions:
Directions:
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 30 minutes or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking. Add milk and cook a little more. Serve hot
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This soup is a group favorite. Donna always cooks this up when we are baking for thanksgiving, nice to have because its hearty and tasty and will fill you up!

 

 

 

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