Tortilla Soup
User Submitted
Soups, Stews, Chowders Recipes
Yield: 8-12 servings
This was served at a friend's house & we enjoyed it. My wife & I changed some of the ingredients to improve it to our tastes. Everyone we have served it to has since begged for the recipe, as it is so good. This is a one bowl meal, easy to fix & hearty enough for any appitite. A real "crowd pleaser".
- 1 3-pound whole chicken (enough to yield 3-4 cups meat)
- 2 tablespoons butter or margarine
- 1 onion
- 1or 2 jalapeno peppers
- 2 cans stewed tomatoes, chopped medium
- 1 can beef broth
- 2 cans chicken broth
- 1 can tomato soup
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon adobo seasoning (optional)
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon Tabasco sauce
- 2 teaspoons Worcestershire sauce
- 1 package wheat tortillas, cut into bite-size strips
- garnish: Monterrey Jack cheese
Cook chicken; debone and reserve meet. In a stockpot, saute onion and jalapeno in margarine until tender. Add next twelve ingredients (plus chicken) and simmer for 1 hour.
Pile a generous amount of tortilla strips into each bowl. Ladle in the soup and top with cheese.
Note:
I use all salt-free broths. Also this recipe is only a gauge for you to work with. Feel free to experiment with more and other veggies.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know in our feedback form.
Reviews by Readers
This is a little complicated to be simple for most folks; if you just throw it together without the dobro it works great. It's very good and it is a crowd pleaser. – Reviewed by Deborah Cole
A tasty meal in itself. Great on a chilly night. I used 4-Cheese Doritos instead of the Tortilla strips. Adds salt, but it's gooood! – Reviewed by Judy Spivey
MMM good, especially on a cold day! – Reviewed by Deborah Cole
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