Filling for dinner, and reheats well for lunch the next day!
Here is the recipe: (adapted from Recipezaar, by Eddie Shipman)
Chicken Tortilla Soup
2 tablespoons vegetable oil
1 cup diced carrot
3/4 cups chopped celery
1 cup diced onion
1 clove minced fresh garlic
7 1/2 cups chicken broth (7 1/2 cups boiling water + 7 1/2 teaspoons Better than Bouillon Chicken Base)
1/8 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can diced tomatoes
1 (10 ounce) can diced Original Rotel tomatoes & green chilies
1 (1.25 ounce) packet of McCormick taco seasoning
8 soft corn tortillas cut into very small pieces
1 cup of milk
8 ounces shredded monterey jack cheese (shred a bit more if you wish for garnish)
8 chicken tenders (Seasoned with salt, pepper, and taco seasoning. Baked at 425 degrees for 30 minutes. Cut into bite-sized pieces)
Corn tortilla chips (optional)• In a large stock pot, preheat vegetable oil
• Saute carrot, celery, onion, and garlic until tender
• Add chicken broth, salt and pepper
• Bring to a boil
• Add tomatoes, Rotel tomatoes, taco seasoning, and chicken
• Stir
• Add tortillas and stir
• Let boil for 20 minutes (stirring occasionally to prevent sticking), or until tortillas are thoroughly blended into the broth
• Smile in amazement because you just made soup:) Not done yet though…
• Reduce heat and add 8 ounces of monterey cheese
• Simmer for 10 minutes
• Add milk
• Simmer for 10 more minutes
• Garnish with cheese, and serve with your favorite corn tortilla chips!
Devour!
This soup is creamy, comforting, and extremely flavorful. You can actually taste both the tortilla, and the chicken. Delicious!
Note: The next day, the soup may be considerably thicker. Just add a bit of water when reheating.
Yummmmmmmmm