Best Tex Mex Tortilla Soup Recipes

TEX-MEX CHICKEN TORTILLA SOUP

Steps:

• Cut chicken into 1-inch cubes.
• In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
• Bring to boiling.
• Add chicken; reduce heat.
• Cover and simmer for 10 minutes.
• Add corn and seasonings, salting to taste.
• Simmer, covered, for 10 more minutes.
• Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!

TEX-MEX TORTILLA SOUP

Steps:

• 1. Combine the chicken broth, tomatillos, garlic cloves, onion, chili powder and Anaheim chiles in a large saucepan and simmer until the vegetables are tender, about 20 minutes. 2. Puree the soup mixture in a food processor or blender. Return it to the saucepan and add the tomatoes, parsley and chicken. Simmer for 15 minutes and season to taste. 3. Place the tortilla strips on an ungreased baking pan and spray lightly with vegetable spray. Bake at 350 degrees for 15 minutes, or until lightly browned. 4. Ladle soup into bowls. Top with tortilla strips and cheese; serve immediately. Serve with Poppy Seed Cheese Chips.

TEX-MEX TORTILLA SOUP

Steps:

• 1. In a large stock pot, place chicken and cover with cold water. Add salt and pepper. Bring to a boil over medium heat.
• 2. Cut large onion into quarters. Cut carrots and celery into 3" pieces. Wrap all vegetables, including bay leaf in cheesecloth and tie. Place into pot with chicken. Bring back to a boil. Cook until chicken is cooked all the way through.
• 3. Remove chicken from fresh stock and set aside to cool. Strain fat and vegetables from stock and discard to trash. Reserve the stock for soup.
• 4. In a large skillet over medium heat, add 2 tbsp Oil. Add chopped onion. Cook until almost translucent. Add chopped garlic and small can of green chilies. Cook about 2 minutes more, stirring constantly.
• 5. In a medium size mixing bowl, whisk together one cup stock, taco seasoning and ranch dip mix until there are no lumps. Add to stock.
• 6. Add Rotel style tomatoes and Ranch Style beans, including juice. Add box of frozen green beans.
• 7. Bring soup to a boil on medium high heat, then turn down to medium low heat and simmer for approximately 30 minutes. Add additional stock if needed.
• 8. While soup is simmering, take all of the chicken meat off of the bones and shred with two forks.
• 9. Add chicken, chopped cilantro and frozen corn. Stir well. Bring back to a simmer adding stock if needed. Cook additional 5-10 minutes.
• 10. Serving suggestions: Crush up tortilla chips and a hand full of shredded cheese in the bottom of a soup bowl. Pour hot soup over chips and cheese. Top with fresh avocados and lime wedges.