Eat Til You Bust Chicken Tortilla Soup Recipe

Name: Eat Til You Bust Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 bone in chicken breasts; 5 quarts water; 8 stalks celery, sliced in 1/4-inch pieces; 8 carrots, peeled and sliced in 1/4-inch pieces; 2 -3 medium onions, chopped; 3 teaspoons minced garlic; 6 teaspoons salt (or to taste); 1 1/2 teaspoons white pepper (can use more); 1 1/2 teaspoons black pepper (can use more); 3/4 teaspoon cayenne pepper (can use more); 1 teaspoon cumin (can use more); 1/2 cup chopped fresh cilantro; 1 (8 ounce) can diced tomatoes and green chilies, original (Rotel); 2 (8 ounce) cans diced tomatoes and green chilies, mild (Rotel); 1 pint heavy whipping cream (can use more); 3 (15 ounce) cans corn, drained; 30 corn tortillas; monterey jack and cheddar cheese blend, fancy shred (for topping); canola oil or vegetable oil, for frying tortilla strips; 3 -4 tablespoons chicken base (Better than Bullion, can use more)

Servings: persons

5 bone in chicken breasts
5 quarts water
8 stalks celery, sliced in 1/4-inch pieces
8 carrots, peeled and sliced in 1/4-inch pieces
2 -3 medium onions, chopped
3 teaspoons minced garlic
6 teaspoons salt (or to taste)
1 1/2 teaspoons white pepper (can use more)
1 1/2 teaspoons black pepper (can use more)
3/4 teaspoon cayenne pepper (can use more)
1 teaspoon cumin (can use more)
1/2 cup chopped fresh cilantro
1 (8 ounce) can diced tomatoes and green chilies, original (Rotel)
2 (8 ounce) cans diced tomatoes and green chilies, mild (Rotel)
1 pint heavy whipping cream (can use more)
3 (15 ounce) cans corn, drained
30 corn tortillas
monterey jack and cheddar cheese blend, fancy shred (for topping)
canola oil or vegetable oil, for frying tortilla strips
3 -4 tablespoons chicken base (Better than Bullion, can use more)

1
In a large stockpot, over med hi heat, boil chicken, carrots, celery, onion, garlic, salt, and peppers in water for 1 to 2 hours, or until chicken is very tender, and easy to de-bone.
2
Remove chicken and let cool. Reduce heat to simmer.
3
Add Rotel, cilantro, corn, and cumin to the pot, stir well.
4
Remove chicken from the bone, and chunk. Add to the pot. Simmer 30 minutes.
5
Add cream. Stir in bullion paste to taste.
6
Cut tortillas in thin strips, and fry in heated oil (med hi heat) until golden brown, drain on paper towels.
7
Place tortilla strips in bottom of bowl, ladle soup over top. Sprinkle with cheese.

1292

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 bone in chicken breasts, 5 quarts water, 8 stalks celery, sliced in 1/4-inch pieces, 8 carrots, peeled and sliced in 1/4-inch pieces, and more.

Yes, Eat Til You Bust Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eat Til You Bust Chicken Tortilla Soup

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