Tortilla Soup

by Eleceia Cupps

Prep time: 0:30 Overall time: 1:00

Servings: 1 gallon

INGREDIENTS

1 whole chicken (large)
1½ cups chopped onion
1 small can chopped green chilies
1 can diced Rotel tomatoes
1 package taco seasoning
1 (1oz) package buttermilk ranch dressing mix (powdered)
1 can whole kernel corn (drained)
1 can pinto beans (drained)
1 can cream of chicken soup
1 teaspoon Chile Powder
1/8 teaspoon Cumin
1/2 cup chopped fresh Cilantro

Add last to individual bowls of soup:
Corn tortillas cut into strips
Grated cheddar cheese

INSTRUCTIONS

Cook chicken in crock-pot or boil on stove until done. Discard skin and bones. Chop chicken; cover and set aside.

Add broth to a large pot, adding enough water to equal a gallon of liquid. Add remaining ingredients, except for chicken, tortillas, cheese and cilantro. Bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally. May need to add water during cooking time.

When soup is done, stir in the cooked chicken and fresh cilantro. Drop tortilla strips in each bowl of soup and top with grated cheese. Go sparingly on the tortillas, as they will soak up the juice quickly.

CHEF COMMENTS

This is a thick hearty soup and an avocado salad on the side would make a complete meal.

(I worked with this recipe until I got it perfected, so try to use the exact ingredients and measurements if possible.)

Tagged: soups, tortillasoup add tags

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