CHICKEN TORTILLA SOUP - RED ROBIN

CHICKEN TORTILLA SOUP - RED ROBIN image

Yield 8 servings

Number Of Ingredients 16

1 C. carrots, diced
1 C. celery, diced
1 C. onion, diced
1/2 t. garlic powder or 1 fresh diced garlic clove
1/8 t. salt
1/4 t. pepper
2 T. corn oil
4 (15 oz.) cans chicken broth
1 (15 oz.) can tomatoes, diced
1 (10 oz.) can Rotel Tomatoes & chilies, diced
1 (1/25-1-1/2 oz.) packet taco seasoning mix.
1 (10 count) package corn tortillas (broken or cut into small pieces)
12 oz. chicken meat, poached, diced
1 C. milk
12 oz. monterey jack cheese or Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces

Steps:

Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender. Add chicken broth and bring to boil. Add tomatoes, Rotel, taco seasoning, and chicken. Cut tortillas into small pieces and add to broth mixture. Let boil for 20 min. or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 min. Add milk and simmer for additional 10 min. If thicker soup is desired, add more diced tortills and let incorporate into soup. Garnish with shredded cheese and broken tortilla chips. Substitutions: 1 C. Masa Harina (Masa flour) for 1 - 10 ct. package of corn tortillas. Gradually add masa flour mixing thoroughly into broth. If thicker soup desired, add more masa flour. You can also use grilled chicken fajita meat for poached diced chicken.