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CHICKEN TORTILLA SOUP FROM SOUTHERN LIVING Recipe

4.5 stars - based on 1 vote
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This recipe for CHICKEN TORTILLA SOUP FROM SOUTHERN LIVING is from The Ramsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 TBS OLIVE OR CANOLA OIL
3 OR 4 BONELESS SKINLESS CHICKEN BREASTS CUT INTO SMALL CUBES
1 LARGE YELLOW ONION FINELY CHOPPED
3 GARLIC CLOVES MINCED
4 STALKS OF CELLERY CHOPPED
4 CARROTS SKINNED AND CHOPPED OR 16 BABY CARROTS CHOPPED
1/2 -1 JALAPENO SEEDED AND FINELY CHOPPED
1 TSP LEMON PEPPER
1 TSP CUMIN
1 TSP CHILI POWDER
1 TSP KOSHER SALT
1/4 CUP FLOUR
1 CAN PETITE DICED TOMATOES 14.5 OZ
6 CUPS CHICKEN BROTH (SWANSON)
TORTILLA CHIPS
CONDIMENTS: SHREDDED CHEESE, SOUR CREAM, CHOPPED AVOCADO IF DESIRED
Directions:
Directions:
HEAT OIL IN LARGE DUTCH OVEN OR SOUP POT (LARGE SAUCE PAN)
ADD NEXT 7 INGREDIENTS AND COOK ON MEDIUM HIGH HEAT TILL CHICKEN NO LONGER PINK AND VEGETABLES ARE SOFTENED,STIRRING OFTEN. ADD LEMON PEPPER, CUMIN, CHILI POWDER, AND SALT
STIR ON THE HEAT REDUCED TO MEDIUM. ADD FLOUR AND STIR ON HEAT FOR 30-60 SECONDS. ADD CHICKEN BROTH AND TOMATOES UNDRAINED. TURN UP HEAT AND BRING TO A BOIL. COVER, TURN TO LOW AND SIMMER 30 MINUTES. SERVE IN INDIVIDUAL BOWLS WITH CRUSHED TORTILLA CHIPS AND DESIRED CONDIMENTS.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
YUMMY AND EASY

 

 

 

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