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Chicken Tortilla Soup
Nb persons: 10
Yield:
Preparation time: 20min
Total time: 1h
Source: Lori Louterbach
| 2T | cooking oil |
| 1cup | diced celery |
| 1cup | diced onion |
| 1/2t | garlic powder |
| 4 15oz cans | chicken broth |
| 1 15oz can | petite diced tomatoes, drained |
| 1 10oz can | Ro-Tel mild diced tomatoes and chilis, drained |
| 1 1oz packet | taco seasoning spice mix, Taco Bell or Lawreys |
| 10 | corn tortillas, cut into 1/2" dice |
| 3/4cup | milk |
| 1 large | chicken breast, shredded (about one very large chicken breast from a rotisserie chicken) |
| 8oz | monterey Jack cheese, shredded |
| tortilla chips, (crushed) for serving |
Heat oil in a large pot. And onions and celery saute until almost tender add broth and bring to a boil. Add drained tomatoes, the tortilla pieces and spice mix. Simmer 20 minutes or until tortillas have disintegrated to the soup. The tortillas will thicken the soup as they incorporate. Stir occasionally to keep it from sticking as it thickens. Add the chicken, milk and cheese. Simmer on low heat for another 10 minutes. Serve with crushed tortilla chips to add at table.
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