Houston's Tortilla Soup

Name: Houston's Tortilla Soup
Cook time: 1 h 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 whole chicken, cooked and deboned; 2 stalks celery, diced; 1 onion, chopped; 1 carrot, sliced; 2 parsley, fresh; 1 teaspoon lemon pepper; 2 tablespoons chicken soup base; 1 garlic, minced; 1 1/2 pounds potatoes, peeled and diced; 2 cans creamed corn, or 1 frozen package; 1 can Ro-Tel tomatoes; 1 can diced tomatoes, undrained; 1 can diced green chiles, diced; 1 1/2 cups half and half; 4 tablespoons cilantro, chopped; chicken broth, enough to thin out soup; 1 cup cheddar cheese, grated; 1 cup monterey cheese, grated; 2-6 corn tortillas, cut into 1/4 strips

6 steps

Cook:1h 20min

This recipe was in a digital copycat recipe book that Deanne Fagert sent me.

Updated at: Thu, 17 Aug 2023 06:03:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories431 kcal (22%)

Total Fat23.5 g (34%)

Carbs33.5 g (13%)

Sugars7.2 g (8%)

Protein24.9 g (50%)

Sodium940.1 mg (47%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 teaspoonlemon pepper

2 tablespoonschicken soup base

1garlic

minced

1.5 poundspotatoes

peeled and diced

2cans creamed corn

or 1 frozen package

1 cancanned tomato

1can diced tomatoes

undrained

1can diced green chiles

diced

1 ½ cupshalf and half

4 tablespoonscilantro

chopped

chicken broth

enough to thin out soup

1 cupcheddar cheese grated

1 cupmonterey cheese

grated

2corn tortillas

cut into 1/4 strips

Instructions

Step 1

Combine chicken, celery, onion, carrot, parsley, lemon pepper, soup base, garlic in stockpot and cover about 2 inches of water. Cook until chicken is tender and falling off the bone. Debone and cut chicken into small pieces. Set aside.

Step 2

In 4 cups of chicken broth, boil potatoes until tender. Mash the potatoes and return to broth.

Step 3

Add cream of corn, Rotel tomatoes, diced tomatoes, green chilies, half and half and cilantro.

Step 4

Add enough of the reserved chicken broth to thin out the soup to the desired thickness. Simmer on low for about 15-20 min.

Step 5

Stir in cheddar cheese, Monterey Jack cheese, chicken, and corn tortillas.

Step 6

Simmer until cheese is melted and chicken is heated through. Garnish with sour cream.