One of my favorite meals my boyfriend’s mom cooks is Chicken Tortilla Soup. It’s one of his favorites, and after I had it, you know I had to ask for the recipe. His mom’s original recipe takes two days to make, but when it’s cold outside, I become one of those “Veruca Salt – I want it now” people so I modified the recipe (^_^). This soup is full of flavor, has a spicy kick to it, and has wonderful texture with the crunchy tortillas and the shredded chicken.
What You’ll Need:
- 1 Rotisserie Chicken, only shred the meat
- 3 Chicken Bouillon Cubes
- 1 Bay Leaf
- 46 oz Low Sodium Chicken Broth
- 1 Large Sweet Onion, rough chop
- 1/2 a Bunch of Cilantro, roughly chop the leaves
- 1 10.75 oz Can of Cream of Chicken Soup
- 1 10.75 oz Can of Cheddar Cheese Soup
- 1 10 oz Can of Mild Rotel, Diced Tomatoes and Green Chiles
- 3 Thai Chili Peppers
- 1 Package of Corn Tortillas
- 1 Package of Shredded Cheese, I like the Four Cheese Mexican Blend
- Olive Oil
- Vegetable Oil
- Salt and Pepper
Step 1: Flavor the Broth
Saute the onions in onions in a heavy bottom soup pot. Once they’re getting translucent, add in the chicken bouillon, cilantro, bay leaf, and 20 oz of chicken broth. Let this simmer for twenty minutes while you get the rest of the ingredients ready. After twenty minutes strain out the onion, bay leaf, and cilantro; set the broth to the side in another container.
Step 2: Make the Soup
Blend the Rotel and chili peppers together; if you need to, add in a little bit of chicken broth to help your blender out.
Place the cream of chicken soup and the cheddar soup in the pot to heat up and loosen a bit. After a minute or so, add in the Rotel/Thai Chili mixture, and strained liquid. Once the liquid is hot, add in the chicken. I usually add the rest of the chicken broth in at this point, but just add enough to get to your desired viscosity. Add salt and pepper if you want, I usually don’t have to.
Step 3: Fry the Tortillas
Pile tortillas in a column and cut them to your desired length and thickness. Fry them in half an inch of vegetable oil until light brown. Set aside on top of a paper towel and lightly salt.
Step 4: Layer and Eat!
Place a couple ladles of soup in a bowl, sprinkle with cheese, top with tortillas, and ENJOY!!!
- 1 Rotisserie Chicken, meat shredded
- 3 Chicken Bouillon Cubes
- 1 Bay Leaf
- 46 oz Low Sodium Chicken Broth
- 1 Large Sweet Onion, rough chop
- 1/2 a Bunch of Cilantro, roughly chop the leaves
- 1 10.75 oz Can of Cream of Chicken Soup
- 1 10.75 oz Can of Cheddar Cheese Soup
- 1 10 oz Can of Mild Rotel, Diced Tomatoes and Green Chiles
- 3 Thai Chili Peppers
- 1 Package of Corn Tortillas
- 1 Package of Shredded Cheese, I like the Four Cheese Mexican Blend
- Olive Oil
- Vegetable Oil
- Salt and Pepper
- Flavor the Broth; Saute the onions in onions in a heavy bottom soup pot. Once they’re getting translucent, add in the chicken bouillon, cilantro, bay leaf, and 20 oz of chicken broth. Let this simmer for twenty minutes while you get the rest of the ingredients ready. After twenty minutes strain out the onion, bay leaf, and cilantro; set the broth to the side in another container.
- Make the Soup; Blend the Rotel and chili peppers together; if you need to, add in a little bit of chicken broth to help your blender out.Place the cream of chicken soup and the cheddar soup in the pot to heat up and loosen a bit. After a minute or so, add in the Rotel/Thai Chili mixture, and strained liquid. Once the liquid is hot, add in the chicken. I usually add the rest of the chicken broth in at this point, but just add enough to get to your desired viscosity. Add salt and pepper if you want, I usually don’t have to.
- Fry the Tortillas; Pile tortillas in a column and cut them to your desired length and thickness. Fry them in half an inch of vegetable oil until light brown. Set aside on top of a paper towel and lightly salt.
- Layer and Eat; Place a couple ladles of soup in a bowl, sprinkle with cheese, top with tortillas, and ENJOY!!!
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