 |
Tortilla Soup II Recipe | |
Soup | |
|
Ingredients:
5 1/3 ounces carrots, diced 5 1/3 ounces celery 5 1/3 ounces onions 1/2 teaspoon garlic powder salt and pepper 2 tablespoons corn oil 4 cans chicken broth 1 can tomatoes, diced 1 can rotel tomatoes & chilies, Diced 1 (6 ounce) packet taco seasoning 8 ounces chicken meat, diced, poached or chickens , diced, grilled fajita meat 10 ounces milk 12 ounces monterey jack cheese, shredded (10) corn tortillas, broken into small pieces
Directions:
1 Saute carrots, onions, celery in corn oil, Garlic Powder, 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 tortill a chips. 10 Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas. Gradually add masa flour mixing into broth. If thicker soup is desired, add more masa flour. 4 servings posted by Eddie Shipman | |