This is by far the best soup that I have ever made. It combines the elements of comfort food with a little touch of spice. I found the recipe on Food.com and was pleasantly surprised by the number of outstanding reviews. I have been making this soup for a few years and have made several adjustments to the original recipe. This is perfect for the cold weather months. It freezes well and tastes even better reheated! Enjoy with some fresh Italian bread.
Ingredients:
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon olive oil
4 (15 ounce) cans chicken broth
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning
10 soft taco shells, cut into small strips or squares - must be CORN, not flour!
12 ounces cooked chicken meat, diced (rotisserie works GREAT for this!)
1 cup milk
8-10 Velveeta slices or more if you love cheese as much as I do :)
Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces for garnish
Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces for garnish
Directions:
1. Saute carrots, onions, celery, garlic, and salt & pepper in olive oil until tender.
2. Add chicken broth and bring to boil.
3. Add Rotel, taco seasoning, and chicken.
4. Cut soft taco shells into small squares or strips and add to broth mixture. (This seems very weird I know but the soft shells will eventually turn into noodles!)
5. Let boil for 20 minutes or until shells are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and lay a few slices of Velveeta on top of the soup. Stir the Velveeta into the soup once it looks like it starting to melt. Continue this process until all the Velveeta has been mixed in.
1. Saute carrots, onions, celery, garlic, and salt & pepper in olive oil until tender.
2. Add chicken broth and bring to boil.
3. Add Rotel, taco seasoning, and chicken.
4. Cut soft taco shells into small squares or strips and add to broth mixture. (This seems very weird I know but the soft shells will eventually turn into noodles!)
5. Let boil for 20 minutes or until shells are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and lay a few slices of Velveeta on top of the soup. Stir the Velveeta into the soup once it looks like it starting to melt. Continue this process until all the Velveeta has been mixed in.
7. Add milk and simmer for additional 10 minutes.
8. If thicker soup is desired, add a few more squares/strips of soft taco shells.
9. Garnish with shredded cheese and broken tortilla chips.
8. If thicker soup is desired, add a few more squares/strips of soft taco shells.
9. Garnish with shredded cheese and broken tortilla chips.
10. ENJOY!!
Here's the link to the original recipe - http://www.food.com/recipe/chicken-tortilla-soup-ii-4627
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