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Chicken or Turkey Tortilla Soup Recipe

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This recipe for Chicken or Turkey Tortilla Soup is from A Stick of Butter and a Whole Lot of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 - 10 cups of homemade chicken stock
2 cups or more of shredded or chopped chicken (use the chicken from the stock!)
2 cans Rotel Tomatoes and green chilis (don’t drain!)
1 can of vacuum packed corn
Salt and fresh ground pepper to taste
Ground cumin (use about 4 tablespoons or more to taste)
Chili powder (2 – 3 tablespoons to taste)
Heat chicken stock, Rotel and corn. Add chicken and spices (the more cumin you add, the more salt you will have to add) Keep tasting and trying until you get the flavor just the way you like it.
Heat thoroughly. Garnish with crushed tortilla chips, grated cheese and fresh cilantro.

Chicken Stock

1 large roasting chicken or about 4 pounds of chicken parts
1 pound of carrots or more wash and cut off the bottoms, slice in about 1” pieces
6 stalks of celery, washed and sliced into 1 “ lengths – tops also
1 large onion, sliced into about 8- 10 pieces
Cover all with water. (I use a large stock pot with a lid) Add salt and fresh ground pepper.
Bring to boil, simmer until the chicken is falling off the bone. Remove the chicken and save it for another use. Continue to simmer the stock (uncovered) until it is reduced about a third. Add more salt and fresh ground pepper. When cooled, Strain all the vegetables out and save the stock for your stuffing or to make soup etc. It freezes well in ziploc baggies. Unless it is very greasy, don’t skim the fat off it!
Directions:
Directions:
Heat chicken stock, Rotel and corn. Add chicken and spices (the more cumin you add, the more salt you will have to add) Keep tasting and trying until you get the flavor just the way you like it.
Heat thoroughly. Garnish with crushed tortilla chips, grated cheese and fresh cilantro.

Chicken Stock

1 large roasting chicken or about 4 pounds of chicken parts
1 pound of carrots or more wash and cut off the bottoms, slice in about 1” pieces
6 stalks of celery, washed and sliced into 1 “ lengths – tops also
1 large onion, sliced into about 8- 10 pieces
Cover all with water. (I use a large stock pot with a lid) Add salt and fresh ground pepper.
Bring to boil, simmer until the chicken is falling off the bone. Remove the chicken and save it for another use. Continue to simmer the stock (uncovered) until it is reduced about a third. Add more salt and fresh ground pepper. When cooled, Strain all the vegetables out and save the stock for your stuffing or to make soup etc. It freezes well in ziploc baggies. Unless it is very greasy, don’t skim the fat off it!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 - 2 hours
Personal Notes:
Personal Notes:
Leftover turkey can be substituted for the chicken.

 

 

 

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