This mildly spicy, cheesy Chicken Tortilla Soup really warms you up on a cold day! The recipe is adapted from Food.com with a little more garlic added in. I also used olive oil instead of corn oil and Half & Half (light cream) instead of milk. If you want to try a vegetarian version, you can substitute firm tofu for the chicken, cut into small chunks and browned in a skillet with olive oil (a tip from one of my friends!).
The directions below are for making the soup on your stove top, but you can also make it in a slow cooker—see the end of the recipe for how to do that. If you have a large non-stick stock pot, that would work, too.
Chicken Tortilla Soup
CHICKEN TORTILLA SOUP by NancyC, adapted from Food.com
Makes 8 servings
- 2 Tablespoons olive oil
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1/2 to 1 teaspoon garlic powder or 1 to 2 fresh minced garlic cloves
- 4 (15-ounce) cans chicken broth (or use vegetable broth for a vegetarian version)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can Rotel® diced tomatoes and chilies, drained
- 1 to 2 (1 1/2-ounce) packet(s) taco seasoning mix (start with one packet and use another packet or part of another packet if you want a stronger seasoning flavor)
- 12 ounces chicken meat, poached and diced (or substitute pre-cooked grilled chicken strips, cut up into small chunks; or substitute rotisserie chicken); to make this vegetarian, substitute firm tofu, cut into small chunks and browned in olive oil in a skillet)
- 1 (10-count) package corn tortillas, cut into small pieces—or substitute 1 cup of Masa Harina (Masa Flour)
- 1/2 to 1 cup Half & Half (light cream) or milk (I just used 1/2 cup)
- 12 ounces Monterey Jack or Fiesta/Mexican blend cheese, shredded
- Corn Tortilla chips, crushed into small pieces, for garnish
In large stockpot, on low heat, add olive oil, salt, and pepper. Add carrots, celery, onion, and garlic powder or fresh garlic, and saute until tender.
Add chicken broth and bring to a boil. Add tomatoes, Rotel® diced tomatoes and chilies, taco seasoning, and chicken. Cut corn tortillas into small pieces and add to broth mixture. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.
Reduce heat and add 8 ounces of the cheese to the soup mixture. Simmer for an additional 10 minutes.
Add light cream or milk and simmer for an additional 10 minutes.
To serve, ladle into bowls and garnish with remaining shredded cheese and some crushed tortilla chips.
Note: I thought the thickness of the soup was just right, but if you’d like it thicker, you can add a few more cut up corn tortillas to the soup while it’s cooking (or if using Masa Flour, add a little more flour to the soup).
You can also make this soup in a slow cooker: Put all the ingredients except the milk and cheese into a crock pot on the LOW setting (you don’t have to cook the chicken beforehand—you can let the chicken cook in the crock pot). Stir ingredients several different times the first hour of cooking, then cook on low for another 3 to 4 hours, or until chicken is done. Shred the chicken right in the crock pot with a fork. The last hour of cooking, stir all ingredients well and then add the cheese and milk (or light cream). Stir occasionally that last hour, until cheese is well-blended. Total cooking time in your crock pot is 5 to 6 hours on the LOW setting.
Recipe from NancyC | nancy-c.com
Chicken Tortilla Soup makes a great meal during the fall and winter! Have you ever made it?