Chicken Tortilla Soup - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Chicken Tortilla Soup








  • 1 tablespoon + 1 teaspoon olive oil, divided
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 3 cans (14 ounces each) low-sodium chicken broth
  • 2 cans (14 1/2 ounces) diced tomatoes with jalapeno peppers, undrained
  • 1 1/2 cups cooked long-grain brown or white rice
  • 4 (6-inch) flour tortillas, cut in 1/4-inch strips
  • 2 1/2 cups pre-cooked chicken or turkey breast, shredded
  • 1 cup whole corn
  • 1 can (15 ounces) pinto or black beans, rinsed
  • 1 cup sliced cooked carrots
  • Fresh lime juice
  • Shredded Monterey cheese

Preheat the oven to 400°F.

Heat 1 tablespoon of the oil in large, heavy saucepan or Dutch oven over medium heat. Add the onion, celery and garlic, and cook and stir for 5 minutes until tender.

Stir in the broth, tomatoes, rice, chicken, corn, beans and carrots to the soup. Bring to a boil then reduce the heat, cover and simmer for about 10 minutes.

Meanwhile, toss the tortilla strips with remaining 1 teaspoon oil on a baking sheet. Spread the tortillas out on the sheet, and sprinkle with fresh lime juice.

Bake for about 6 minutes, stirring twice, until light, golden and crisp. Set aside.

Ladle the soup into bowls, and sprinkle tortilla strips and shredded cheese over the top.

Serves 12.

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