Tuesday, January 26, 2010

Try-It-Tuesday -- Chicken Tortilla Soup

This week for Try-It-Tuesday, Tortilla Soup is on the menu. Well...was on the menu, because I already made it, and we already ate it. This is a tad spicy, but we like a little spice in this house. Jarom and I both give it a thumbs up, two children liked it, one hated it b/c of the tomato chunks, and one wasn't home to try it. But it was tasty in my opinion and easy to make, so much to the chagrin of the tomato hating child, we'll be having this again. I apologize for no picture, you can go here to recipezaar, if you'd like a better look.

Chicken Tortilla Soup
1 cup carrot, diced (I think next time I'll use a can of corn)
1 cup celery
1 cup onion, diced
(a can of black beans added would also be very tasty)
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons corn oil (I used canola)
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas (broken or cut into small pieces)
12 ounces chicken meat, poached, diced
1 cup milk
12 ounces monterey jack cheese or Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces

1Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
2Add chicken broth and bring to boil.
3Add tomatoes, Rotel, taco seasoning, and chicken.
4Cut Tortillas into small pieces and add to broth mixture.
5Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7Add milk and simmer for additional 10 minutes.
8If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9Garnish with shredded cheese and broken tortilla chips.
10Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
11You can also use grilled chicken fajita meat for poached diced chicken.

(Side note: I used hard shelled tacos for the the tortilla bit. I just crushed them up and added them to the pot. They worked fine as they just soften and pulverize in the soup.)


Keys to the Magic Travel said...

Great minds...I am working on a recipe post for these chicken tacos...and then we take the leftovers and make soup with them. Maybe I'll have my act together with this by next week. Or, knowing me, maybe not.

Trish said...

It was big time yum! MMMmmmmmMMmmmmm!