Hearty Chicken Tortilla Soup Inspired Bowl
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Experience a rich, velvety soup where corn tortillas dissolve into a savory broth to create a perfect, restaurant-style consistency. This comforting Chicken dish features melted cheese and warm spices, making it an ideal meal for any occasion.
Yumzy
Public Recipe
Ingredients
- ✓1 cup diced carrots
- ✓1 cup diced celery
- ✓1 cup diced yellow onion
- ✓2 cloves minced garlic
- ✓60 ounces chicken broth
- ✓10 ounces diced tomatoes with green chilies
- ✓1.5 ounces taco seasoning
- ✓10 count corn tottilla pieces
- ✓12 ounces shredded cooked chicken
- ✓12 ounces Monterey Jack cheese
- ✓1 cup half-and-half or milk
- ✓1 tbsp olive or corn oil
Instructions
Sauté the carrots, celery, and onions in oil until softened, adding the garlic during the final minute.
💡 Tip: Ensure the vegetables are finely diced to allow them to cook evenly.
Pour in the chicken broth and bring the mixture to a gentle boil.
💡 Tip: Use a high-quality low-sodium broth to better control your salt levels.
Stir in the canned tomatoes with chilies, taco seasoning, and cooked chicken. Incorporate the corn tottilla pieces, stirring occasionally.
💡 Tip: Simmer for 45 minutes until the corn tortillas have fully broken down and thickened the soup base.
Reduce the heat, stir in the shredded cheese, and simmer for 10 minutes, followed by the milk, simmering for another 10 minutes until creamy.
💡 Tip: Do not boil after adding the dairy to prevent curdling.
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