I made this last night and it was
REALLY good. A stick to your ribs filling winter soup. You can also serve with tortilla chips. I love that we have leftovers for the week :-)
I know it seems like this is a lot of work/steps but it really isn't. I throw the chicken breasts in the crockpot in the afternoon so they are ready, or you can precook them. The rest of the steps are just time (not work) to let the flavors blend. I set my timer on Alexa and just come back and add the next ingredient.
If you have ever been to Houston's restaurant, this is pretty close to their tortilla soup. I hope you love it as much as we did!
Elle’s Chicken Tortilla Soup
Ingredients:
Servings: 6
·
2
chicken breasts cooked in crock pot till fork tender (4 or 5 hours on high)
·
3
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
·
2
heaping tsp cumin
·
10
small soft corn tortillas - divided as per recipe
·
8
ounces shredded Monterey jack cheese, divided
·
1 cup
milk
·
corn
tortilla chips, broken into small pieces
·
avocado
Directions:
·
Cook
chicken in crockpot till it easily shreds with a fork
·
Cut
remaining corn tortillas into strips, spray with oil and cook in airfryer –
reserve for garnish
·
In a
stock pot saute carrots, celery, onions, garlic and s&p in oil until very
tender.
·
Add
chicken broth and bring to a boil.
·
Stir in
the tomatoes, Rotel tomatoes, taco seasoning, cumin
·
Cut 6
soft tortillas into small pieces and add to the broth mixture (use more if you
want the soup thicker)
·
Let
boil for 20 minutes or until tortillas are incorporated into the soup.
·
Stir
occasionally to keep the soup from sticking as it thickens.
·
Blend with
a hand held mixer till desired consistency (I like ours almost 100% smooth)
·
Shred
chicken.and cut pieces in half or thirds and add to soup
·
Reduce
heat and add 6 oz cheese.
·
Simmer
for additional 10 minutes.
·
Add
milk and simmer for another 10 minutes.
·
Serve
with shredded cheese, avocado and corn tortilla chips on top.
