Welcome to a culinary adventure with our delightful Chicken Tortilla Soup II recipe! 🌮🍲 This recipe is a true gem, inspired by the authentic flavors of Houston’s restaurant but with a personalized twist to satisfy your taste buds. Let’s embark on a journey to create a Mexican masterpiece that goes beyond the ordinary tortilla soups out there. 🌶️🍅
Chicken Tortilla Soup II
Total Time: 1 hour and 10 minutes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Ingredients:
- 8 carrots 🥕
- 8 celery stalks 🌿
- 8 onions 🧅
- 1/2 tsp garlic powder
- 1/8 tsp minced garlic cloves 🧄
- 1/4 tsp salt
- 1 tsp pepper
- 1 can (about 4 cups) chicken broth 🍗🥣
- 4 tomatoes 🍅
- 1 can Rotel tomatoes & chilies 🌶️
- 1 cup corn kernels 🌽
- 10 oz chicken meat 🍗
- 12 cups milk 🥛
- 1 cup sour cream
- 12 oz Monterey Jack cheese 🧀
- 1 package (10 count) corn tortillas 🌽🍞
Nutritional Information (Per Serving):
- Calories: 322.1
- Fat: 18.1g
- Saturated Fat: 10.1g
- Cholesterol: 74.2mg
- Sodium: 1569mg
- Carbohydrates: 12.8g
- Fiber: 2.6g
- Sugar: 4.8g
- Protein: 26.8g
Instructions:
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Start by sautéing carrots, onions, and celery in corn oil along with garlic, salt, and pepper until they become tender and release their aromatic flavors.
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Pour in the chicken broth and bring the mixture to a rolling boil, creating a savory base for our soup.
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Introduce the diced tomatoes, Rotel tomatoes & chilies, taco seasoning, and succulent chicken pieces to the bubbling cauldron, enhancing the richness of the broth.
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Take your corn tortillas and cut them into small, bite-sized pieces, allowing them to seamlessly integrate into the soup.
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Let this symphony of flavors boil for a patient 45 minutes, or until the tortillas have thoroughly melded with the soup. Stir occasionally to prevent any sticking.
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Dial down the heat and introduce the star of the cheese show – 8 ounces of Monterey Jack. Let it simmer for an additional 10 minutes, contributing its gooey goodness to the mix.
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Pour in the milk, creating a luscious texture that will elevate your soup to new heights. Simmer for an additional 10 minutes to let the magic happen.
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For those craving a heartier consistency, toss in more diced tortillas, allowing them to become one with the soup. Embrace the thickness!
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As your masterpiece simmers, prepare the finishing touches. Garnish your creation with shredded cheese and broken tortilla chips, creating a visual feast to match the explosion of flavors.
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Substitutions: For a unique twist, replace corn tortillas with 1 cup of Masa Harina (Masa Flour). Mix it with 1 cup of cold water and add it to the soup for a distinctive flavor profile.
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Thickening Tip: If you desire an even thicker soup, create a masa/water mix and add it to the simmering pot. Adjust according to your desired consistency.
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For those steering clear of seasoning packets, fear not! Substitute 1/2 teaspoon cumin and 1 teaspoon chili powder for an equally tantalizing taste.
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Feel free to experiment with grilled chicken fajita meat as a substitute for poached diced chicken, adding a smoky essence to your creation.
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Important Note: This recipe is crafted for CORN tortillas. Using FLOUR tortillas may lead to a “TORTILLA MESS.” We wouldn’t want you to blame us for any culinary mishaps!
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Now, ladle this symphony of flavors into bowls, and relish in the warmth and satisfaction of your homemade Chicken Tortilla Soup II. 🥄✨
With an aggregated rating of 5 stars from 632 reviews, this recipe promises not just a meal but a culinary experience that will have your taste buds dancing in delight. Enjoy every spoonful! 🌟🎉
