I’ve made this soup before as a single serving, and it was delicious (though, I added corn and garbanzo beans to it)! Different than my local El Rey chicken tortilla soup, but in a good way, imo. Both are good, in their own right, but I don’t feel either is better or worse than the other. Now that I’ve gone on about that and have hopefully helped you to understand rather than confused you more, ON TO THE RECIPE!
- 1 cup (diced) carrot
- 1 cup celery
- 1 cup (diced) onion
- 1/2 tsp garlic powder OR 1 fresh (diced) garlic clove
- 1/8 tsp salt
- 1/4 tsp pepper
- 2 Tbsp corn oil
- 4x 15 ounce cans chicken broth
- 1x 15 ounce can (diced) tomatoes
- 1x 10 ounce can (diced) Rotel tomatoes and chilis
- 1x 1 1/4 to 1 1/2 packet taco seasoning
- 1x 10 count package corn tortillas (broken or cut into small pieces)
- 12 ounces (poached, diced) chicken meat
- 1 cup milk
- 12 ounces (shredded) monterey jack cheese OR Mexican blend cheese
- corn tortilla chips, broken into small pieces
- Saute carrots, onions, and celery in the oil with garlic, salt, and pepper, until tender.
- Add the chicken broth & bring to a boil.
- Add tomatoes, Rotel, taco seasoning, and chicken.
- Cut tortillas into small pieces and add to the broth mixture.
- Let it boil for 20 minutes, or until the tortillas are thoroughly incorporated into the soup, stirring occasionally to prevent sticking.
- Reduce the heat and add 8 ounces of cheese. Simmer for an additional 10 minutes.
- Add milk and simmer for an additional 10 minutes.
- If thicker soup is desired, add more tortillas and let them incorporate into the soup.
- Garnish with shredded cheese & broken tortilla chips.
- Substitutions: 1 cup Masa Harina (Masa Flour) for the tortillas. Gradually add masa flour, mixing it into the broth. You can also use grilled fajita chicken meat for poached, diced chicken. Avocado & sour cream for a garnish would be a plus.
Yields: 8 servings
Per serving: 371 calories