We do change the recipe just slightly and a suggestion: Add one can black beans and approx 1 1/2 cups corn. Stir VERY frequently after cheese is added - sticks to bottom of the pot OR BETTER YET, just add the cheese to your bowl when ready to eat.
Chicken Tortilla Soup II
By Eddie Shipman
Added November 17, 1999 | Recipe #4627
Read more at: http://www.food.com/recipe/chicken-tortilla-soup-ii-4627?oc=linkback
Units: US | Metric
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
2 tablespoons corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks
1 (10 count) package corn tortillas (broken or cut into small pieces)
12 ounces chicken meat, poached, diced
1 cup milk
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces
1 Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
2 Add chicken broth and bring to boil.
3 Add tomatoes, Rotel, taco seasoning, and chicken.
4 Cut Tortillas into small pieces and add to broth mixture.
5 Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6 Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7 Add milk and simmer for additional 10 minutes.
8 If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9 Garnish with shredded cheese and broken tortilla chips.