Chicken Tortilla Soup Ii

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup carrot, diced
• 1 cup celery
• 1 cup onion, diced
• 1/2 teaspoon garlic powder or 1 fresh diced garlic clove
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon 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 1/4-1 1/2 ounce) packet taco seasoning, i use mccormicks
• 10 (8 inch) corn tortillas (cut into small pieces, about 1-inchx1-inch)
• 12 ounces chicken meat, poached, diced
• 1 cup milk or 1 cup sour cream
• 12 ounces monterey jack cheese or 12 ounces mexican blend cheese, shredded
• corn tortilla chips, broken into small pieces for garnish

Recipe

• 1 saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
• 2 add chicken broth and bring to boil.
• 3 add tomatoes, rotel, taco seasoning, and chicken.
• 4 cut tortillas into small pieces and add to broth mixture.
• 5 let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
• 6 reduce heat and add 8 oz. cheese. simmer for additional 10 minutes.
• 7 add milk and simmer for additional 10 minutes.
• 8 if thicker soup is desired, add more diced tortillas and let incorporate into soup.
• 9 garnish with shredded cheese and broken tortilla chips.
• 10 substitutions: 1 cup masa harina (masa flour) for 1 10 ct. package of corn tortillas. gradually add masa flour mixing into broth, mixing thoroughly into broth. if thicker soup is desired, add more masa flour.
• 11 you can also use grilled chicken fajita meat for poached diced chicken.