Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 (12 oz.) cans Swanson's chicken broth; 1/2 c. butter; 1 1/2 c. flour; 1 1/2 c. Monterey Jack cheese; 1 1/2 c. Cheddar cheese; 1 pt. half and half; 2 tsp. diced jalapenos; 1 (10 oz.) can Ro-Tel tomatoes with chilies; 2 to 3 c. diced cooked chicken; 1 pkg. flour tortillas, cut in 1/4-inch strips

Servings: persons

5 (12 oz.) cans Swanson's chicken broth
1/2 c. butter
1 1/2 c. flour
1 1/2 c. Monterey Jack cheese
1 1/2 c. Cheddar cheese
1 pt. half and half
2 tsp. diced jalapenos
1 (10 oz.) can Ro-Tel tomatoes with chilies
2 to 3 c. diced cooked chicken
1 pkg. flour tortillas, cut in 1/4-inch strips

1
Bring 1/2 the broth and butter to a boil.
2
Stir flour and remaining broth together and stir until smooth.
3
Pour into the boiling mixture.
4
Add cheese to broth and stir until melted.
5
Add remaining ingredients (except tortilla chips) and heat.
6
To hold, keep over double boiler.
7
To serve, sprinkle with the strips of flour tortillas which have been deep-fried (they cook very quickly).
8
Garnish with guacamole and mixed cheese if desired. Makes 15 (8 ounce) servings, approximately.

1774

kcal

Calories

Fat

111

Carbs

115

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 10 ingredients. The key ingredients include: 5 (12 oz.) cans Swanson's chicken broth, 1/2 c. butter, 1 1/2 c. flour, 1 1/2 c. Monterey Jack cheese, and more.

Yes, 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.

Tortilla Soup

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