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Chicken Tortilla Soup by


1 cup diced carrot
1 cup diced celery
2 tbsp. oil
1 tsp. minced garlic
1/8 tsp. salt
1/4 tsp. pepper
4 cans chicken broth
1 can diced tomatoes
1 can rotel
1 packet taco seasoning
1.5 lbs. chicken breasts, cooked and diced
8-10 corn tortillas, cut into thin strips
12 ox Monterey jack cheese, divided
1 cup milk


Saute carrots, onions and celery in oil until tender. Add garlic, salt and pepper. Add chicken brother; bring to a boil Add tomatoes, rotel, taco seasoning and chicken. Cut tortillas into small pieces; add to broth. Let boil 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat; add 8 oz of cheese. Simmer 10 minutes. Add milk; simmer another 10 minutes. Garnish with extra cheese and crushed tortilla chips.

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