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Chicken Tortilla Soup II

The soup was easy to make and delicious. I agree with the chef, that it isn't just glorified chicken broth! The recipe says it makes 4 servings, but I'd say it was closer to 6, the servings were ample. The measurements for ounces I adapted as follows: 3/4 C diced carrots, 3/4 C diced celery and 2 medium size onions, chopped. The ingredients didn't list the corn tortillas, just the chips. I added about 10 diced corn tortillas to boil into the soup and the consistency turned out great.

I made this soup and it was wonderful. I changed the amounts a little though as follows: carrots, celery, oonions I used 1 cup each I used only 1/2 can rotel tomatoes & chiles 1 1/2 cans diced tomatoes with carmalized garlic 2 pkgs 1oz taco seasoning and instead of Milk I used 10 oz half and half. Wow what a punch!! This was absolutely delicious

My favorite Tortilla Soup is from the Red Robin in Del Mar, Calif. This is almost identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more.

Ingredients 1 cup carrot, diced 1 cup celery 1 cup onion, diced 1/2 teaspoon garlic powder or 1 fresh diced garlic clove 1/8 teaspoon salt 1/4 teaspoon pepper 1 tablespoon corn 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, I use McCormicks 10 (8 inch) corn tortillas (cut into small pieces, about 1-inchx1-inch) 12 ounces chicken meat, poached, diced 1 cup milk or 1 cup sour cream 12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded corn tortilla chips, broken into small pieces for garnish

Nutritional Facts for Chicken Tortilla Soup II			Preparation Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender. Add chicken broth and bring to boil. Add tomatoes, Rotel, taco seasoning, and chicken. Cut Tortillas into small pieces and add to broth mixture. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes. If thicker soup is desired, add more diced tortillas and let incorporate into soup. Garnish with shredded cheese and broken tortilla chips. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour. You can also use grilled chicken fajita meat for poached diced chicken.
Serving Size: 1 (533 g)
Servings Per Recipe: 8
Amount Per Serving%	Daily Value
Calories 398.3
Calories from Fat 172	43%
Total Fat 19.2 g	29%
Saturated Fat 10.2 g	51%
Cholesterol 74.2 mg	24%
Sodium 1565.5 mg	65%
Total Carbohydrate 28.1 g	9%
Dietary Fiber 4.3 g	17%
Sugars 3.9 g	15%
Protein 28.7 g	57%