Chicken Tortilla Soup II

Step 1

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

Step 2

Add chicken broth and bring to boil.

Step 3

Add tomatoes, Rotel, taco seasoning, and chicken.

Step 4

Cut Tortillas into small pieces and add to broth mixture.

Step 5

Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.

Step 6

Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.

Step 7

Add milk and simmer for additional 10 minutes.

Step 8

If thicker soup is desired, add more diced tortillas and let incorporate into soup.

Step 9

Garnish with shredded cheese and broken tortilla chips.

Step 10

Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.

Step 11

Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.

Step 12

If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.

Step 13

You can also use grilled chicken fajita meat for poached diced chicken.

Step 14

NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.