Houston Tortilla Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 2 1/2 lb to 3 lb. chicken cut up and skin removed 2 ribs celery, cut into chunks 1 med onion 1 large carrot, quartered 2 sprigs parsley 1 Tbsp chicken soup base 1 tsp lemon pepper seasoning 1 large clove of garlic or granulated garlic to taste 1 1/2 pounds potatoes, peeled and diced 1 large can creamed corn 10 oz. Rotel tomatoes, crushed 1 1/2 cup 1/2 and 1/2 cream 1 - 4 Tbsp Cilantro 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese 4 to 6 corn tortillas, cut into 1/4" julienne strips and fry to crisp
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Directions: |
Directions:Combine everything from chicken through clove of garlic in stock pot and cover with 2 inches of water. Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour or until chicken is tender and falling off the bone. Strain and reserve the broth. Tear pieces of chicken into small pieces. Set aside.
In 4 cups of reserved chicken broth, boil the diced potatoes until tender. Remove from the heat. Do not remove the broth ... mash up the potatoes and add the corn, Rotel tomatoes, 1/2 and 1/2 and cilantro.
Add enough of the reserved chicken broth to thin out the soup to desired thickness. Simmer on low for about 15 to 20 minutes. Taste and correct seasoning. Be careful of adding too much salt. Moments before serving stir in cheeses and reserved chicken. Continue to simmer until cheese is melted and chicken is heated through.
To serve ladle soup into deep bowls and garnish with dollop of sour cream and tortilla crisps. |
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