Tex-Mex Chicken Tortilla Soup Recipe

Name: Tex-Mex Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) whole chickens, rinsed; water, to cover; 2 tablespoons ground cumin; 3 tablespoons chili powder; 1 large onion, chopped; 3 celery ribs, sliced; 2 large carrots, peeled, quartered, and sliced; 1 garlic clove, chopped; 2 teaspoons dried oregano; ¼ cup cilantro leaf, chopped, loosely packed; salt & pepper, to taste; 5 corn tortillas; 1 avocado; 12 lb cheddar cheese or 12 lb monterey jack cheese; tortilla chips or Fritos corn chips; chopped fresh cilantro; diced onion

Servings: persons

1 (3 lb) whole chickens, rinsed
water, to cover
2 tablespoons ground cumin
3 tablespoons chili powder
1 large onion, chopped
3 celery ribs, sliced
2 large carrots, peeled, quartered, and sliced
1 garlic clove, chopped
2 teaspoons dried oregano
¼ cup cilantro leaf, chopped, loosely packed
salt & pepper, to taste
5 corn tortillas
1 avocado
12 lb cheddar cheese or 12 lb monterey jack cheese
tortilla chips or Fritos corn chips
chopped fresh cilantro
diced onion

1
Place the rinsed chicken in a 5-quart soup pot.
2
Cover with water by 2 inches.
3
Add the cumin, chili powder, onion, celery, carrot, garlic, oregano, and cilantro leaves.
4
Bring to a boil and simmer the chicken for 30-45 minutes until tender and done.
5
Remove chicken from the pot and cool slightly.
6
Do not discard broth.
7
While the chicken cools, soak the tortillas in 3 cups of the broth (inside the jar of the blender) for 5 minutes, then puree until smooth.
8
Return the pureed tortillas to the pot and season with salt and pepper.
9
When the chicken is cool enough to handle, remove the skin, bones, and any fatty pieces from the chicken meat.
10
Cut or pull the meat into bite-sized pieces.
11
Add the chicken back to the soup pot with the broth and heat until hot.
12
Peel and seed the avocado, then grate the cheese.
13
Thoroughly wash cilantro and mince; finely dice onions.
14
Ladle the soup into bowl and garnish with the chips, cheese, avocado, cilantro, and onions.
15
Serve and enjoy.

5737

kcal

Calories

453

Fat

Carbs

357

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 17 ingredients. The key ingredients include: 1 (3 lb) whole chickens, rinsed, water, to cover, 2 tablespoons ground cumin, 3 tablespoons chili powder, and more.

Yes, Tex-Mex 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.

Tex-Mex Chicken Tortilla Soup

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