5
Submitted by The Giggle Box
"I have adapted this recipe from another that was posted on Zaar by Eddie Shipman, Tortilla Soup II #4627. I am really doing this for my own reference since I had so many questions about ingredients and the directions. The original recipe said that it was like Houston's Tortilla Soup. My parents, who are Houston's regulars, said it was very close to the original."
photo by Newbie chef Melissa 
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6
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ingredients
- 2 tablespoons vegetable oil
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1⁄2 teaspoon garlic powder
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 (14 ounce) cans chicken broth
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can Ro-Tel tomatoes, diced
- 1 (1 1/4 ounce) packet taco seasoning
- 10 small soft corn tortillas
- 12 ounces cooked chicken, shredded or diced
- 8 ounces shredded monterey jack cheese, divided
- 1 cup milk
- corn tortilla chips, broken into small pieces
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directions
- Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender.
- Add chicken broth and bring to a boil.
- Stir in the tomatoes, Ro-tel tomatoes, taco seasoning, and chicken.
- Cut soft tortillas into small pieces and add to the broth mixture (My suggestion is to start with 6-8 tortillas and add more if you would like thicker soup).
- Let boil for 20 minutes or until tortillas are incorparated into the soup.
- Stir occasionally to keep the soup from sticking as it thickens.
- Reduce heat and add 6 oz cheese.
- Simmer for additional 10 minutes.
- Add milk and simmer for another 10 minutes.
- Serve with shredded cheese and corn tortilla chips on top.
Questions & Replies
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Reviews
-
My youngest son gives this soup 10 stars, I've made it many times and the family loves it!
m.dugdale8027
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Excellent Soup! We were trying to duplicate the tortilla soup made by Baby Acapulco's Restaurant in Texas...This was very close. We omitted the diced tomatoes and Ro-Tel tomatoes. Didn't use a whole packet of taco seasoning (about 2/3 packet). Only used 4 tortillas to thicken as my husband likes his soup thin. To top it at the end we added sliced avacado, deep fried corn tortilla strips, and a little more cheese. Accidentally forgot the milk...but didn't hurt the taste.
Newbie chef Melissa
-
Great soup! I added corn and served Tostitos crumbled on top instead of the corn ones in the soup. I will have to try that next time though. I think I used too many tomatoes and I would probably cut the taco seasoning down to 1/2 or 3/4 of a packet next time to save on the sodium.*update - I made this again with the tortillas in the soup and it was awesome! I halved the recipe and it was the perfect amount. Made my own taco seasoning and it was perfect. Only used the rotel with shredded chicken from the crock pot. I love tortilla soup!
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Yes, this is excellent. 7 tortillas was plenty to thicken it for us. Ten made it too much like a thick stew for our taste.I added a tsp of cumin, a half cup chopped cilantro, and a can of corn. I have also made it w/o the cheese and milk to save some big calories and it's still terrific!
Laura in Texas
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Oh Yes, I love Tortilla Soup! I've never made it before, but this recipe made it so easy! This was so Good. Thanks for a keeper. The only thing I changed was that I added some cumin to the vegetables as I was cooking them, I didn't have any celery so I omitted and I had three cans of chicken broth and 1 if vegetable. It didn't mess up a thing in my book! Next time I will add a little less tomatoe and maybe some corn! I agree that you should start with 6-8 tortillas, as my soup was plenty thick after 6. Thanks again Elmolvsu.
PeytonandKaylansMama
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RECIPE SUBMITTED BY
The Giggle Box
United States
- 10 Followers
- 32 Recipes
- 7 Tweaks
When I was 10 I discovered the joy of cooking on the back of a Nestle Toll house Chocolate Chip bag. It was the first recipe I ever made. I had a blast and it was a lot of fun to cook something that everyone loved. To this day, baking is one of my favorite things to do, and it shows! (that explains the lack of a picture, hehe)On the non-cooking front, I lead a fairly normal life. For the past four and half years I have been able to stay home with my DD and be a full time mom (is there any other kind?). In college I had a wonderful professor, Dr. Mark Woodhouse (his books are fascinating BTW) and I began my study of the paranormal, conspiracy theory, and metaphysics. I can honestly say it changed my life. I earned my degree in Philosophy with a minor in Religion and English. For those of you who are interested in Astrology, I am a Pisces Dragon. A great book (did I mention that I like to read a lot?) is The New Astrology by Suzanne White. She actually sums up my life very well when she says: "Pisceans born in Dragon years will be touchy and argumentative until they finally stop trying to prove themselves. Then they will become effecient in a chosen profession, stay in a pleasant rut, and cruise around all day dreaming about what to make for dinner."
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