Chicken Tortilla Soup II By Eddie Shipman Select OneContact This ChefChef's PageChef's RecipesChef's PhotosChef's ReviewsC hef's CookbooksChef's

MenusAdd to Favorites .Added November 17, 1999 | Recipe #4 627 .Categories: Clear soup Soups & stews Poultry More MeatNorth americanMexicanLow cholesterolLow calorieLow CarbHealthy 2Low in...< 6 0 minsTime to make.Recipe Ratings & Reviews(593) Photos(19) .Sponsored by: .. Photo by run for your life 1/19 Photos of Chicken Tortilla Soup II more photos ?Add Your Photo . 5.0 593 Rate it! | Read 593 Reviews .Total Time: Prep Time: Cook Time: 1 hrs 10 mins 50 mins .Eddie Shipman's Note: I'm getting tired of seeing the so-called tortilla soup recipes running around t hat are nothing but a glorified chicken soup with tortillas adde ... More ...?Print Recipe?Full Screen .SAVE THIS RECIPE TO: ?Cookbook Save this recipe in your online cookbook to access when you need it. ?Menu ??? Create a new menu and save this recipe for easy meal planning. ?Meal Planner Add this recipe to a weekly meal plan. ?Shopping List ??My Shopping List? Add this recipe's ingredients to your weekly shopping list. ..Manage this recipe: ?Add a Private Note ??Add Private NoteONLY YOU see your private notes, and they print with the recip e. You have characters remaining.Add Private Note or Cancel Note pairing ideas, substitutions and more - only you can see it! ?Submit a Correction Spot a typo or missing ingredient? Submit your correction for review. ?Ask a Question Get answers about this recipe in our Cooking Q&A forum. ..Share This Recipe: 2K+?Send via Email ?Send to Mobile ??Send to Cell Phone.? Text a link of this recipe to your web-enabled cell phone. .To add to a cookbook, you must be signed in.Please sign in ? Ingredients: Servings: Servings 8 8Servings Update.

.Units: US | Metric .1 cup carrot, diced 1 cup celery 1 cup onion, diced 1/2 teaspoon garlic powder or 1 fresh diced garlic clove 1/8 teaspoon salt 1/4 teaspoon pepper 2 tablespoons corn oil 4 (15 ounce) cans chicken broth 1 (15 ounce) can Tomatoes, diced (optional) 1 (10 ounce) can Rotel tomatoes & chilies, diced 1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks 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 12 ounces Mexican blend cheese, shredded corn tortilla chips, broken into small pieces Directions: 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 sou p 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 s oup. 9Garnish with shredded cheese and broken tortilla chips. 10Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tor tillas. 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.Browse Our Top Clear Soup Recipes Chicken, Chorizo & Tortilla Soup By TiaZia The Mansion's Chicken Tortilla Soup By Marsha Hamner Chicken Tortilla Soup By Galley Wench Chicken Tortilla Soup By beckas .Ratings & Reviews: By Bonnie Thompson Select OneContact This ChefChef's PageChef's RecipesChef's PhotosChef's ReviewsC hef's CookbooksChef's MenusAdd to Favorites .on December 22, 2000 55 The soup was easy to make and delicious. I agree with the chef, that it isn't ju st glorified chicken broth! The recipe says it makes 4 servings, but I'd say it was closer to 6, the servings were ample. The measurements for ounces I adapted

as follows: 3/4 C diced carrots, 3/4 C diced celery and 2 medium size onions, ch opped. The ingredients didn't list the corn tortillas, just the chips. I added a bout 10 diced corn tortillas to boil into the soup and the consistency turned ou t great. 90 people found this review Helpful. Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account . By Karen Klempel Select OneContact This ChefChef's PageChef's RecipesChef's PhotosChef's ReviewsC hef's CookbooksChef's MenusAdd to Favorites .on February 04, 2001 55 My favorite Tortilla Soup is from the Red Robin in Del Mar, Calif. This is almos t identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more. 49 people found this review Helpful. Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account . By Kindra Hossack Select OneContact This ChefChef's PageChef's RecipesChef's PhotosChef's ReviewsC hef's CookbooksChef's MenusAdd to Favorites .on February 19, 2002 55 I made this soup and it was wonderful. I changed the amounts a little though as follows: carrots, celery, oonions I used 1 cup each I used only 1/2 can rotel to matoes & chiles 1 1/2 cans diced tomatoes with carmalized garlic 2 pkgs 1oz taco seasoning and instead of Milk I used 10 oz half and half. Wow what a punch!! Th is was absolutely delicious 28 people found this review Helpful. Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account .Read All Reviews (593) You Might Also Like... Santa Fe-Tastic Chicken Tortilla Soup By DinnerDiva in OK .View All Clear Soup Recipes .