Hot & Creamy Chicken Tortilla Soup

Well, after two weeks in Italy and one week of sulking, it’s time to get back to reality.

I don’t have anything Italian today, but how about Mexican instead?

This soup is so perfect for a cold, wet day like we’re having here in New Jersey today.  Not only is it warm and creamy, it’s nice and spicy too.  Nothing like a little spice to get you warmed up.

You can make your own broth or use canned (or boxed), it’s up to you. I was lazy today,  so I used pre-made. I bought a rotisserie chicken today since my grocery store had no bone-in breasts.  Yes, I was as shocked as  you. But, I won’t go on a rant about that right now….

Here we go….

  • 1 c. carrot, diced
  • 1 c. celery, diced
  • 1 c. onion, diced
  • 1/2 t. garlic powder or 1 garlic clove, minced

  • 1/4 t. salt
  • 1/4 t. pepper
  • 2 T. corn oil
  • 4 cans chicken broth
  • 1 can diced tomatoes
  • 1 can Rotel tomatoes and chilies
  • 1 pkg. McCormick taco seasoning or Homemade Taco Seasoning

  • 6 small, corn or flour tortillas
  • 1 c. shredded chicken meat
  • 1 c. milk
  • 8 oz. Monterey or Mexican blended cheese

Saute carrots, onion, celery, garlic, salt and pepper in corn oil until tender.

Season with salt and pepper.

Add chicken broth and bring to a boil.

Add tomatoes, taco seasoning and chicken.

Cut tortillas into small pieces and add to broth mixture.

Let boil for 20 mins. or until tortillas are thoroughly incorporated and veggies are tender.

Reduce heat and add 8 oz. of cheese.

Add milk and simmer an additional 10 mins.

Serve piping hot with a side of corn bread and fried tortilla chips, if desired.  It’s a meal in itself.  Very satisfying. Enjoy.

I know it’s not the most beautiful-looking dish, but it really does taste good.

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