Leslie's Chicken Tortilla Soup

Depending on your tastes, with this recipe, you can have two different great tasting soups.

Prep Time

Minutes

Total Time

1:15

Hr:Mins

Makes

Servings

med onion

cloves garlic, chopped

tablespoons olive oil

small can Old El Paso chopped green chilies

cups Progresso chicken broth, 1/2 cup reserved *see cook's note

packages dry ranch dip mix

package Old El Paso taco seasoning

large can ranch style beans with juices

small bag Green Giant frozen green beans

can diced tomatoes with green chilies

sm bag Green Giant frozen corn

cups cooked chicken meat, shredded *see cook's note, chopped

1/4

cup fresh cilantro, chopped

2 cup bag shredded cheddar or mexican blend cheese

package Old El Paso tortilla chips

salt & pepper to tast

Over med. heat, cook onion till translucent, add garlic, chilies, cook 3 min. more. In large stock pot, bring broth to boil, add onion mixture. In reserved broth, whisk ranch dip and taco seasoning until no lumps, add to broth, reduce to simmer, add tomatoes, both ranch and green beans. Simmer 20-25 minutes. Add corn, chicken and cilantro. Cook additional 5 minutes.
In soup bowls, crush handful of tortilla chips, top with several spoonfulls of cheese, top with soup. For a different tasting soup, leave out chips, cheese or both. Soup even better next day. Freeze for 2 months.
*cook's notes: for more time & homemade taste, Boil one large chicken with 1 large onion, quartered, 2 stalks celery, 2 large, peeled carrots, both cut approx. 4 inch pieces, 4 cloves garlic, 1 bay leave. When chicken is done, allow chicken to cool. Drain stock, reserving stock, discarding vegetables. debone chicken, shred meat with two forks.

Makes Servings

Try using store bought rotissori chicken for already cooked chicken meat. Add fresh chopped avocado for another layer of flavor.

Nutrition Information:

1 Serving ()

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.