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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Grams' Favorite Recipes, 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:  
START:
* 3 cans (14oz) chicken broth or (42oz)
* 2 cans (10oz) mild red or green enchilada sauce
* 1 can (12oz) evaporated milk
* 2 cups matchstick or shredded carrot
* 1 cup uncooked long grain rice
* 1 1/2 tsp cumin

ADD:
4 to 5 cooked, boneless skinless chicken breast halves (or one chicken rotisserie shredded)
2 cups frozen whole kernel corn (thawed)
1 1/2 cups broken tortilla chips
fresh cilantro leaves, sliced
Directions:
Directions:
1. Combine in LARGE kettle the broth, enchilada sauce, evaporated milk, carrots, rice and cumin.
2. Cook over medium-high heat until mixture begins to simmer.
3. Reduce heat to medium-low and simmer for 15-20 minutes.
4. Stir occasionally until rice is tender.
5. Add chicken and corn and stir well.
6. Spoon into bowls, top with tortilla chips, cilantro and green onions, if desired.
Personal Notes:
Personal Notes:
A hotter enchilada sauce can be used if a spicier stew is desired. I use one mild and one medium

 

 

 

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