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Gravel & Dine

Chicken Tortilla Soup

A flavorful and creamy version of chicken tortilla soup.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 T olive oil
  • 1 c carrot finely diced
  • 1 c celery finely diced
  • 1 c onion finely diced
  • 1 clove garlic minced
  • Salt
  • Pepper
  • 2 – 32 oz containers reduced sodium chicken broth
  • 1 – 15 oz can petite diced tomatoes, drained
  • 1 – 10 oz can Rotel tomatoes and green chilies
  • 3-5 T homemade taco seasoning to taste or 1 packet store bought taco seasoning
  • 10 corn tortillas cut into strips
  • 12 oz chicken cooked and shredded
  • 1 c 2% milk
  • 12 oz Chihuahua cheese shredded
  • Garnishes: more cheese tortilla chips, pico de gallo, cilantro, sour cream

Method
 

  1. Sauté carrots, onion and celery in olive oil over medium high heat. After 1-2 minutes add in garlic and salt and pepper. Sauté 2-3 minutes more until onions start to turn translucent and the veggies are tender.
  2. Add chicken broth and bring to a boil.
  3. Add tomatoes, Rotel, taco, taco seasoning, chicken and tortillas. Stir to combine.
  4. Boil for 20 minutes or until the tortillas are thoroughly incorporated into the soup, stirring occasionally.
  5. Reduce heat and stir in the shredded cheese. Simmer for 10 minutes.
  6. Stir in the milk and simmer for an additional 10 minutes.
  7. Check the consistency of the soup and add in more tortillas if you want a thicker consistency. Just simmer until the tortillas melt in.
  8. Serve in bowls and top with your favorite garnishes.