Leslie's Chicken Tortilla Soup

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

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Member Recipe By ladutton

Prep Time 30 min
Total Time 1 hr 15 min
Servings 8

Ingredients

1: med onion

2: cloves garlic, chopped

2: tablespoons olive oil

1: small can Old El Paso chopped green chilies

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

2: packages dry ranch dip mix

1: package Old El Paso taco seasoning

1: large can ranch style beans with juices

1: small bag Green Giant frozen green beans

1: can diced tomatoes with green chilies

1: sm bag Green Giant frozen corn

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

1/4: cup fresh cilantro, chopped

1: 2 cup bag shredded cheddar or mexican blend cheese

1: package Old El Paso tortilla chips

: salt & pepper to tast

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Directions

1 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.
2 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.
3 *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.