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
Print this recipe
Submitted 6/13/05.
Source: www.recipezaar.com
Submitted By: Meryl
merstarunicorn11@hotmail.com
Tortilla Soup II